Mornay Sauce

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20 minutes 2 cups Print RecipeEmail Recipe


2 1⁄2cupmilk
1pinchdried thyme
1pinchgarlic powder
1pinchground white pepper
1⁄2smallbay leaf
1tablespoonunsalted butter
2tablespoonall-purpose flour
1 egg yolk
1⁄4cupheavy cream
1⁄4cupgruyere cheese (grated)
1⁄4cupparmesan cheese (grated)


Scald milk with thyme, garlic powder, salt, pepper, and bay leaf in small heavy saucepan over medium heat; remove from heat. Discard bay leaf.

Melt butter in heavy medium saucepan over medium-high heat. When foam subsides, stir in flour; cook, stirring, 2 minutes. Do not let flour color. Gradually add hot milk to flour mixture, whisking constantly until smooth and free of lumps. Reduce heat to medium-low; simmer sauce 5 minutes, stirring occasionally. Remove from heat.

Whisk egg yolks and cream in small heatproof bowl until blended. Stir in 2 tablespoons of the hot sauce, then return egg mixture to saucepan. Heat sauce over medium-high heat to boiling, whisking constantly. Reduce heat to medium low; simmer 3 minutes, stirring constantly. Stir in cheese is until melted and smooth, about 2 minutes. Simmer 3 minutes longer; sauce should be thick enough to lightly coat a spoon. Remove from heat; taste and correct seasoning.

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