Mornay sauce

Mornay sauce

By
From
Botanical
Makes
400 ml
Photographer
William Meppem

Ingredients

Quantity Ingredient
375ml milk
1/2 garlic clove, grated
30g butter
40g flour
85g grana padano, grated
large pinch salt
125ml pouring cream, at room temperature
2 egg yolks, lightly beaten
1 tablespoon grated grana padano

Method

  1. In a small saucepan, warm the milk and garlic over a low heat.
  2. In a separate saucepan, melt the butter. Stirring vigorously, gradually add flour to form a smooth paste, continue to stir and gradually add milk to form a smooth sauce. Once all the milk has been absorbed, add cheese and seasoning. Cook the sauce for 15 minutes over a very low heat, then pass through a chinois. Set aside to cool to room temperature, covered.
  3. Whip cream to soft peaks. Add egg yolks, whisk together and season. Combine with the cooled sauce. Spoon sauce over whatever you wish to top, sprinkle remaining grana padano over and brown under a preheated grill.

Chef’s note

  • This is a great multi-purpose cheese sauce, perfect for vegetables, pasta and savoury cookery. The cream must be at room temperature otherwise it may separate from the other ingredients.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again