Calling all veggies, sandwiches and main courses desperate for attention! You need MORNAY SAUCE!
This story is making me feel pretty saucy, but for good reason. First, I’m hoping to inspire you to try your hand, and whisking skills, at making this classic MORNAY SAUCE. Second, I’ve got sauce on the brain, so am also going to finish this post off with links to other favourite sauces. Sauces are often just the thing to elevate the presentation and flavour of everything from pastas and main courses to vegetables and even sandwiches.
Since this story isn’t just about homemade Mornay but also other essential sauce recipes, it’s best to bookmark this page or PIN it for future access. We know you’ll reference these recipes and tips often.
Let’s begin with a quick chat about MORNAY SAUCE:
The ingredients for this recipe reflect the springboard for virtually every white sauce – butter, flour and milk. So far, so good. This basic white sauce, a.k.a BÉCHAMEL, then gets enhanced with cheese. There’s something quite captivating about a rich, creamy, cheesy sauce – wait until you try it.
We know you’ll appreciate the versatility that comes with a good MORNAY SAUCE. Just remember, you can try this recipe with lots of different cheeses. We’ve had great success with Gruyère and Emmental but finely grated Parmesan (see our MEAT LASAGNA), white cheddar and Comté work well too. Feel free to try any and all of these suggestions or pick your favourite cheese and give it a go.
After following our step-by-step guide you’ll have an exceptionally wonderful sauce in hand. Then what? Try this MORNAY SAUCE on our OVEN-ROASTED ASPARAGUS or drizzle it on these GARLIC-SMASHED POTATOES. One of our favourite, and we think most brilliant, uses is to add some to both the inside and outside of a CROQUE MONSIEUR, an oven-baked ham and cheese. Yummy!