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–+ servings

Béchamel Sauce and Mornay Sauce

This creamy white rich sauce is the known as the mother sauce of French cuisine. It a good base sauce used for many other different recipes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: French, Italian
Calories: 358
Ingredients Equipment Method Nutrition

Ingredients
  

Makes 2 cups:
  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups milk, room temperature
  • salt and white pepper
Cheese/Mornay Sauce
  • 1/2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 cup Parmesan cheese
  • 1 cup white natural cheddar cheese, grated
  • 1/2 tsp Himalayan salt
  • 1/4 tsp freshly ground pepper

Equipment

  • heavy bottom sauce pan

Method
 

  1. Melt butter in a heavy bottom saucepan over medium to low heat. Stir in flour, and mix together, cook for about 1-2 minutes until the paste begins to bubble, to create a roux (a thick paste). Don't over cook the roux, it will burn.
  2. Slowly add milk and continue to whisk until the sauce starts to thicken, about 5-8 minutes. Do not allow sauce to boil. Add salt and pepper.
  3. Remove from heat and set aside covered. This will prevent the sauce from creating a layer of skin on the surface. Before using stir the sauce well.
Cheese/Mornay Sauce
  1. Once the Béchamel sauce is made add the cheeses, stirring until the cheeses have melted and set aside. Then in a medium skillet, with olive oil, add the garlic and sauté for about 1-2 minutes, long enough for the aroma to release. Season with salt and pepper.
  2. Cover with plastic wrap directly on the sauce if not using right away to avoid a firm to form on top.
  3. Serve with your desired dish. Garnish with extra parmesan cheese or chopped parsley.

Nutrition

Calories: 358kcalCarbohydrates: 13gProtein: 14gFat: 28gSaturated Fat: 17gTrans Fat: 1gCholesterol: 76mgSodium: 719mgPotassium: 212mgFiber: 1gSugar: 6gVitamin A: 880IUVitamin C: 1mgCalcium: 423mgIron: 1mg

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