French cheese sauces, otherwise called Mornay Sauce, are amazing with pasta or simply with a baked potato. Here is the technique Gabe uses to make a cheese sauce, first making a béchamel then adding egg yolk and some cheese.
Cheese Sauce (Mornay Sauce)
- Cooking and Prep: 20 m
- Serves: 6
Blue Cheese Mornay Sauce
Gruyere Parmesan Mornay Sauce
For the Béchamel
Melt butter in a small pot over medium-high heat. Add flour, then cook for a minute. Turn the heat off and cool to room temperature.
In a separate pot heat up milk, bay leaf, and nutmeg. Add the cooled roux to the hot milk and whisk over medium high heat for two minutes until it thickens slightly.
Blue Cheese Mornay
Mix one cup of hot béchamel with an ounce of blue cheese and one egg yolk. Stir till smooth. Add salt and pepper to taste.
Gruyere Parmesan Mornay
Mix approximately one cup of hot béchamel with one egg yolk, one ounce of Gruyere and one ounce of grated Parmesan. Finish with salt and pepper to taste.