Sauce Mornay, the French cheese sauce built from the Béchamel mother sauce, is absolutely among the most succulent and delicious things you can put in your mouth. Mornay functions superbly in the role of nearly any cheese sauce, including Alfredo. Recipes differ over what cheese to use; I dig this mix of nutty Gruyère and savory Parmigiano-Reggiano.
Makes just over one cup.
Ingredients:
1 cup Béchamel sauce, thick or medium depending on desired consistency (recipe)
1/4 cup Gruyère, coarsely-grated
1/4 cup Parmigiano-Reggiano, finely-grated
pinch of freshly-grated nutmeg
freshly-ground white pepper, to taste
gray salt, to taste
ground cayenne pepper, to taste
Bring the Béchamel sauce to a boil. Remove from heat.
Whisk in the cheese until fully incorporated and melted.
Add the nutmeg, stirring. Add the salt, white pepper, and cayenne pepper to taste. Stir.
If using as a finishing sauce—and not, say, in a gratin or more complex sauce—whisk in one tablespoon of butter per cup of Béchamel. If baking or building a more advanced sauce, emit to prevent separation.
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