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Smooth Mornay Sauce

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Roland Passot
Roland Passot
161 Followers
Cherish this smooth and creamy sauce from a Michelin Star Chef and Owner of Restaurant La Folie, Roland Passot. An essential sauce used in a wide variety of classical French dishes, such as cheese gougères, just the smell of it will give you inspiration for how to use it. In less than 10 minutes you can watch this Grokker premium video and master the technique to making this essential sauce.

Cooking Recipe

Yields: Half a pot
Cook Time: 10 minutes
Prep Time: 5 minutes
Ready In: 15 minutes

Ingredients:
2 oz Butter
2.5 oz All-Purpose Flour
4 cups Warmed Milk
1/2 tsp Salt
1/4 tsp White Pepper
pinch freshly grated Nutmeg (optional)
1/2 pound grated Cheese, such as Emmenthal
Chopped Truffle to taste (optional)
Truffle Oil to taste (optional)

Directions:
1. Melt the butter and mix in the flour with a spatula, cook for at least 5 minutes with no coloration. Now grab a whisk and whisk in the warmed milk cooking for 7-10 minutes whisking constantly- There should be no lumps. Whisk in the grated cheese, season with salt, white pepper, and nutmeg. Whisk in the truffle oil and chopped truffle.

Smooth Mornay Sauce
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