Bechamél (Velouté) or Mornay Sauce is the white sauce added on top of Baked Macaroni and Lasagna just like the one we order in restaurants and fast food like Greenwich.
“A Mornay sauce is a béchamel sauce with shredded or grated Gruyère cheese. Some variations use different combinations of Gruyère, Emmental cheese, or white Cheddar. A Mornay sauce made with cheddar is commonly used to make macaroni and cheese.” – Wikipedia
You can literally add it to any food, aside from Baked Macaroni, Lasagna, Pasta Dishes. You can also top Mornay Sauce into fish, baked or grilled salmon, french fries, sandwiches, burger, pizza, baked seafood like lobsters, scallops, oysters and mussels. Yes, a Bechamél sauce can be compared to a gravy but it is a white sauce mostly used for toppings.
A mornay sauce is a versatile sauce for any dry, fried or baked food. This white sauce is thick, creamy, cheesy and very light in flavor. That’s why you can almost add it to any dish and it won’t overpower the recipe.
Béchamel (Mornay Sauce)
2 cups hot milk (using dry ingredient cup)
4 tablespoons flour, all-purpose
4 tablespoons butter
2 tablespoons onions minced
1 each bay leaf (Laurel), or any dried herbs like basil, thymes, or rosemary
3 tablespoons Swiss cheese**, grated
3 tablespoons Parmesan or Parmigiano-Reggiano cheese, grated (*alternatively any cheese available)
2 tablespoons heavy whipping cream (or all purpose cream)
*If on budget, you can alternatively use any cheese available in your pantry.
1. In a saucepan, add milk, onion and bay leaf and let it come to a boil. Turn off heat and discard the ingredients by straining it. Return milk mixture into the pot. Set aside.
2. In a small pan over low heat, melt butter, add flour, cook until light brown. Let it crumple or be lumpy for a few minutes.
3. Once th flour is cooked, slowly pour this mixture into the pot of milk that was strained, continue stirring using a metal whisk.
4. Let it thicken to your desired thickness over low heat. (It doesn’t take long to make it thicker. Turn off heat right away as soon as you get your ideal consistency).
5. Then, add in grated cheese and season with salt and pepper to taste.
6. Mix it well until cheese is melted and sauce becomes thicker from residual heat.
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