Man, oh man…is there anything better than a good cheese sauce? Gooey, warm, decadent, cheese…mmm…cheeeeeeese…
Hmm? Sorry…I seem to have slipped away for a moment there…
Yes, cheese sauce, and for those of you who attended our last Hautemealz Supper Club event, you learned how to prepare Chef Terry’s amazing Cheese Béchamel (Mornay) Sauce.
This lovin’ spoonful of cheesy awesomeness is perfect for topping fresh steamed veggies (Broccoli, cauliflower & carrots with bechamel are a holiday dinner staple at our house!), nachos, spooning over a grilled chicken breast or pasta, as the topping for your favorite cheese-steak sandwich, in a Big Gulp cup with a straw…okay, maybe not that last one, but you get the idea.
So here’s the recipe, just like it went down at the Supper Club party.
Let us know, below, what you plan to use it on!
Cheese Béchamel (Mornay) Sauce
Béchamel, Espangole, Hollandaise, Tomato and Veloute, are the five “Mother” sauces of French Cuisine. Béchamel is a white sauce made with a roux (equal parts butter and flour) and milk.
A Mornay sauce is Bechamel with cheese.
There are a couple tricks with roux-based sauces:
1) to avoid lumps, add warm liquid to warm roux, or cold liquid to cold roux;
2) cook the roux-based sauce for at least 25 minutes to achieve a smooth and silky texture.
Active Time: 15 min. Total Time: 40 min.
- 2 cups milk
- 1/4 cup finely diced onion
- 1 bay leaf
- 3 parsley sprigs
- 2 thyme sprigs
- 3 1/2 tbsp. Tillamook sweet cream butter
- 3 1/2 tbsp. flour
- salt & white pepper
- 1 cup grated Tillamook sharp cheddar cheese
- 1/2 oz. grated wasabi Gouda cheese (optional)
- 2 tsp. Dijon mustard
- 1 pinch cayenne pepper
Heat the milk, onion and aromatics in a heavy sauce pan over medium heat. Turn off the heat just before it boils (little bubbles will begin to appear around the edge) and set it aside for 15 minutes.
In another sauce pan, make the roux by melting the butter, adding the flour and then stirring constantly over medium heat for 2 minutes. Quickly pour the warm milk through a strainer into the roux and whisk until thickened.
Stir until the sauce comes to a boil. Set the pan over very low heat or transfer to a double boiler. Cook for 25 to 30 minutes, stirring occasionally.
Season the sauce with salt & white pepper. Stir in the grated cheeses, Dijon mustard and cayenne pepper until smooth. If you are not ready to use the sauce, place a piece of plastic wrap directly on the surface to prevent a skin forming.
This recipe will produce 2 cups of sauce.
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