Sauce Mornay (Rich Cheese Sauce)
By: The Sauceress
Published: Saturday, January 29, 2011 - 12:53am

Ingredients




Ingredients
30 grams • butter
30 grams • plain flour
500 milliliters • milk
3 • egg yolks
50 milliliters • cream
100 grams • grated cheese (Emmenthal, Gruyère or Cheddar)
• pinch of nutmeg
• salt and pepper

Preparation

1 Make a Béchamel sauce, using the butter, flour and milk. Season to taste with pepper and nutmeg (no salt until the cheese is added). 2 Mix egg yolks and cream together in a bowl, then add the mixture to the Bechamel, whisking continuously. Let the sauce simmer for a minute or so, then remove from the heat and shake in the cheese, whisking all the time until the cheese has melted. 3 Taste for seasoning especially for salt, and add whatever your taste tells you is needed. 4 Serve over pasta, fish or vegetables.

About


This sauce is ideal for a macaroni cheese or cauliflower cheese and will also go well over other vegetables such as potatoes and with fish.  You can omit the eggs and cream for a less expensive and less fattening version, but if you do you might want a little bit less milk in the white sauce base.