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 B├ęchamel 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
Fish stock



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