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All of my mornay sauces comes out a tad bit grainy, is it better to just use heavy cream and then add cheese

Mornay sauce or heavy cream and cheese

asked by Brandon 11 days ago
2 answers 239 views
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PieceofLayerCake is a trusted source on baking.

added 11 days ago

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.

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Nancy is a trusted home cook.

added 10 days ago

Agree wirh POLC.
For more info on technique see Serious Eats article on bechamel, with mornay as a subset.

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