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
- Make the Béchamel sauce.
- Whisk in the grated cheese and season to taste.
- 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:
Recipes using mornay sauce
Here are some recipes using mornay sauce:
