Mornay sauce or heavy cream and cheese
PieceofLayerCake is a trusted source on baking.
The way I make a mornay sauce is by making a béchamel and then adding a cheese that will melt without splitting or seizing (I find some good quality cheddars and parmesans end up being an oil slick). It's important that you don't let your béchamel boil, and you add the cheese off the heat and in increments. I usually pull the sauce, give it a stir for a minute or so, then add the cheese. I never use heavy cream, though...milk is plenty rich.
Nancy is a trusted home cook.
Agree wirh POLC.
For more info on technique see Serious Eats article on bechamel, with mornay as a subset.
Please enter a valid email address.
Well played. You deserve a cookie.
"I saw my mom do things most home cooks don't do"
What it Was Like to Grow Up Around a Professional Cook
A One-Pot, No-Mixer Chocolate Cake
27 Genius Recipes for the Grill
Pick-Your-Path Potato Salad
Plump Up Your Dried Mushrooms
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)