Through the video above, we will learn together how to make Mornay Sauce with just 4 basic ingredients and 2 utensils. In just a split of time, you, home cooks can indulge in this decadent, restaurant-grade sauce. Try this recipe at the comfort of your own home and prove that Mornay Sauce is indeed the right epitome of easy and delicious!.

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Mornay Sauce

Mornay Sauce is one of the most versatile and classic sauces made from Béchamel Sauce. with freshly grated or shredded cheese resulting in a cheesy and silky texture, It’s widely used in a variety of well-known dishes, including gratins, Croque monsieur, and plenty of others.

Course Classic

Cuisine French

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 2

Calories 153kcal

Equipment

• 1 Sauce Pan
• 1 Wooden Spatula
• 1 Whisk

Ingredients

• 10 g Butter
• 10 g All-Purpose Flour
• 160 ml Milk
• 25 g Cheese, shredded
• Salt & Pepper

Instructions

• – Preheat sauce pan under medium heat and melt butter.
  
• – After the butter has completely melted, add flour and mix vigorously until fully incorporated.
  10 g Butter, 10 g All-Purpose Flour
  
• – Cook the roux (butter and flour mixture) until it smells like freshly baked pie or just until most of the water has evaporated.
  
• – Pour in milk while stirring occasionally to avoid lumps.
  160 ml Milk
  
• – After the liquid has boiled and thickens, generously put in cheese to the mixture and mix until melted.
  25 g Cheese, shredded
  
• – Shake in your salt, pepper and any herbs of choice to taste. Turn off the heat and enjoy!
  Salt & Pepper
  

Video

Notes

It is recommended for the ingredients to be at room temperature prior to cooking.

Nutrition

Calories: 153kcal | Carbohydrates: 8g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 167mg | Potassium: 124mg | Fiber: 1g | Sugar: 4g | Vitamin A: 380IU | Calcium: 182mg | Iron: 1mg

As a mayo lover, I would like to dedicate this recipe to all the home cooks out there.

In the video above you will learn how to make mayonnaise using a food processor and the traditional way; using a whisk and bowl.

Feel free to dive in and try this recipe at home, the goal here is to spread sauce knowledge and encourage home cooks to create restaurant grade sauces at home.

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Mayonnaise

Course Classic

Cuisine French

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 People

Calories 916kcal

Equipment

• 1 Bowl
• 1 Coil Whisk
• 1 Measuring Cup

Ingredients

• 1 Egg Yolk
• 200 ml Corn Oil
• 1 tbsp Lemon Juice
• 1 tbsp White wine vinegar
• Salt & Pepper

Instructions

• Place eggs into a pot of water, heat it to 60°C and maintain that heat for 5 minutes. Cool the eggs by placing them into a bowl with ice for 5 minutes.
  1 Egg Yolk
  
• Ensure the egg yolk is 23°C and whisk lightly for 5 seconds.
  
• Pour the oil in drops until you see the egg yolk has lightened slightly in color, advance to pouring in a thin stream.
  200 ml Corn Oil
  
• While adding the oil, you will notice that the mayonnaise will start to thicken, continue to add the oil in a thin stream.
  
• Add the lemon juice and white vinegar, you will notice that the color will change from yellow to white.
  1 tbsp Lemon Juice, 1 tbsp White wine vinegar
  
• Add any preferred spices to taste.
  Salt & Pepper
  

Video

Notes

Egg Yolk should be room temperature

Any Neutral oil can be used ( Sun flower , Corn , Grape seed )

Nutrition

Calories: 916kcal | Carbohydrates: 1g | Protein: 1g | Fat: 102g | Saturated Fat: 9g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 60g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 24mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg