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Mornay Sauce

drakecooper
By drakecooper
Mornay sauce ingredients in a pan
    Whether you are making macaroni and cheese, croque-monsieur, or a vegetable gratin, using locally sourced Idaho ingredients in your Mornay sauce can add a touch of regional flavor and quality to your dish. Idaho is known for its high-quality and nutritious dairy and flour products, and using locally sourced milk and cheese can make a big difference in the flavor and quality of Mornay sauce. This classic French sauce is rich, creamy, and versatile. It is made with a combination of béchamel sauce and cheese, and can be used as a base for a wide range of dishes. However, what makes this sauce even more special is when it is made with local Idaho ingredients.

    Ingredients

    Ingredients:

    • 2 tablespoons unsalted butter
    • 2 tablespoons all-purpose flour
    • 1 1/2 cups whole milk
    • 1/4 teaspoon salt
    • 1/8 teaspoon white pepper
    • Pinch of ground nutmeg
    • 1 cup grated Gruyere cheese

    Featured Idaho Produce

    Steps

    • Melt the butter in a saucepan over medium heat.

    • Add the flour and whisk constantly for 1-2 minutes until the mixture is smooth and bubbly.

    • Slowly add the milk, whisking constantly to prevent lumps from forming.

    • Add the salt, white pepper, and nutmeg and continue to cook the sauce for about 5 minutes, stirring occasionally, until it has thickened and coats the back of a spoon.

    • Add the grated Gruyere cheese to the sauce and stir until the cheese has melted and the sauce is smooth.

    • Taste the sauce and adjust the seasoning as needed with additional salt, pepper, or nutmeg.