The Culinary Professional 2023

Mornay Sauce

Category:
Sauces, white sauce derivatives

Equipment:
Saucepot, spoon

No. Servings:
16

Serving Size:
2 fl. oz. (60 mL)

Scale portions to

View measurement units by

Yield:
1 qt. (960 mL)

Ingredients

1 qt.

* White Sauce (recipe 18.7)

2 oz.

* Gruyère cheese, grated

2 oz.

Parmesan cheese, grated

to taste

salt

to taste

white pepper

Method

Bring white sauce to a boil.

**Lower heat to very low. Add both cheeses and stir until incorporated. Once the cheese is melted, remove the sauce from heat. The sauce can be kept warm in a bain marie or hot water bath above 135°F (57°C). (Do not allow the sauce to boil again as it can cause the cheese to become grainy.)

Nutrition Information

Calories

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

174

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

Note

While this sauce is traditionally made with Gruyère and Parmesan cheeses, other aged cheeses can be substituted.

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Mornay Sauce

Ingredients

Method