Mornay sauce

Mornay sauce – great with cauliflower!

This mornay sauce, or sauce mornay, is a quick and great tasting sauce recipe to make.  This mornay recipe is often used with cauliflower to make a cauliflower mornay.

 

Ingredients – as required | Cooking time 15 mins

  • 100ml white (bechamel) sauce
  • 30g cheese
  • Sea salt / pepper

Method

  1. Make the Béchamel sauce.
  2. Whisk in the grated cheese and season to taste.
  3. Cut out a circle of greaseproof paper (cartouche) and place it on the top of your sauce in the saucepan.  This will stop a skin forming on top of the mornay sauce.  Place the saucepan in a bain marie to keep the mornay sauce warm until required.

If you wish to make a richer mornay sauce, whisk in an egg yolk when adding the cheese, but do not allow the mornay sauce to reboil.

Stocks and sauces – Hints and tips

We have put together some essential hints and tips for preparing stocks and sauces, which includes information on seasoning and storage.

Other stocks and sauces to make

Here are some more stocks and sauces you may want to try:

Apple sauce

Apple sauce

Brandy butter

Brandy butter

Brandy sauce

Brandy sauce

Brown stock

Brown stock

Bread sauce

Bread sauce

Chocolate sauce

Chocolate sauce

Chicken stock

Chicken stock

Fish stock

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Onion gravy

Onion gravy

Marie rose sauce

Marie rose sauce

Mango salsa

Mango salsa

Mornay sauce

Mornay sauce

Mushroom sauce

Mushroom sauce

Rum syrup

Rum syrup

Saffron cream sauce

Saffron cream sauce

Stock syrup

Stock syrup

Turkey gravy

Turkey gravy

Vegetable stock

Vegetable stock

White sauce

White sauce

Recipes using mornay sauce

Here are some recipes using mornay sauce:

Cauliflower mornay

Cauliflower mornay