Mornay Sauce.

Basically, white sauce with cheese added. Quite where it came from no-one really knows except that it seems to have appeared in Parisian restaurants sometime around the mid 19th century. There is one legend that it is named for the prominent Huguenot Philippe Mornay du Plessis, although that is most unlikely as he was a contemporary of Shakespeare and white sauce had not then been invented. Wherever it came from it is a very useful ingredient; scallops mornay is perhaps one of the most delectable of all dishes. 


50g unsalted butter.


2 tblsp plain flour.

1 cup warm milk.

1 cup grated cheese[1]


Melt the butter in a small saucepan over a low flame. As soon as it begins to seethe, add the flour and salt and stir until fully incorporated. Cook the roux for 1 minute until beginning to turn golden, but do not allow it to brown. Add the milk slowly, stirring continuously until the sauce begins to thicken. Remove from the heat and stir in the cheese until fully incorporated. 

Yields: 1 good cup [300ml].

[1] Gruyere is the traditional one, but any cheese will do. It all depends on your taste and the sort of dish that you are preparing. Blue cheese gives an interesting flavour.

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