Mornay béchamel is a versatile and delicious white that has a rich and creamy flavor. It is a staple in French cuisine and used widely in like gratins, pasta, and seafood. The sauce is a combination of béchamel sauce, cheese, and flavorings that create a thick, velvety sauce that is perfect for a wide variety of dishes. If you love French cuisine and can’t get enough of creamy and flavorful , then you will want to learn how to make Mornay béchamel. In this article, we will show you the steps to make this delicious sauce.

Ingredients:

– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 cups milk
– 1 cup grated Gruyere cheese
– 1/2 tsp salt, or to taste
– 1/4 tsp black pepper, or to taste
– A pinch of ground nutmeg

Instructions:

Step 1: In a medium-sized saucepan, melt the butter over low heat.

Step 2: Add the flour to the melted butter and whisk until all the flour is absorbed into the butter. Keep whisking until the mixture turns a light golden brown, this is called a roux and will help thicken the sauce.

Step 3: Add the milk to the roux and whisk until the mixture is smooth. Increase the heat to medium-high and bring the mixture to a simmer. Keep whisking the mixture as it simmers until it begins to thicken slightly and starts to coat the back of a spoon.

Step 4: Remove the saucepan from the heat and add the grated Gruyere cheese to the mixture. Stir until the cheese is fully melted and incorporated into the sauce.

Step 5: Add the salt, black pepper, and nutmeg to the sauce and stir to combine. You can adjust the seasoning according to your taste.

Step 6: Return the saucepan to low heat and simmer the sauce for another 5-7 minutes until it has thickened. Make sure to stir the sauce occasionally to prevent it from burning.

Step 7: If you wish to have a smoother sauce, you can pour the sauce through a fine mesh strainer to remove any lumps or cheese bits.

Step 8: Your Mornay béchamel sauce is ready! You can serve it over your favorite pasta, seafood, or vegetables.

Tips and Tricks:

– Use high-quality cheese for the best flavor. We recommend using Gruyere cheese, but you can also use Parmesan, Cheddar, or any other hard and aged cheese.
– Be patient when whisking the roux and do not let it burn. The roux forms the foundation of the sauce, so it’s important to get it right.
– Keep whisking the sauce all the time to avoid lumps and a smooth consistency.
– If you want a less thick sauce, you can add more milk to the mixture.

Conclusion:

Mornay béchamel is a classic sauce that brings a rich and creamy flavor to many dishes. Creating the sauce is easy, and with a few simple ingredients, anyone can prepare it at home. Use this sauce to add a French twist to your pasta, seafood, or vegetable dishes, the possibilities are endless. So, next time you want to add a touch of luxury to your meal, give this Mornay béchamel recipe a try, and you won’t be disappointed!

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
Quanto è stato utile questo articolo?
0Vota per primo questo articolo!