Creamy, Cheesy, Saucy
Chef Ayo Cherry
Rated 5.0 stars by 1 users
Category
Food School
Cuisine
French
Prep Time
5 minutes
Cook Time
15 minutes
We’ve heard the fancy French terms béchamel and mornay thrown around, but they always seem out of reach in the kitchen. Chef Ayo Cherry breaks down a basic béchamel and then transforms it into a beautiful mornay with just a handful of ingredients. Spoiler alert: it’s not as difficult as it seems.
Ingredients
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5 tbsp unsalted butter
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¼ cup all purpose flour
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2 cups milk
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2 tsp kosher salt
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¼ tsp freshly grated nutmeg
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3 sprigs thyme
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Béchamel (see above)
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6 ounces Gruyere, finely grated
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4 ounces parmesan, finely grated
Béchamel
Mornay
Directions
In a small saucepan, gently heat your milk. In a separate medium saucepan over medium heat, melt your butter and add your flour and begin whisking them together. You want to lightly cook the flour and once it starts to stick to the side of the pan, about 1-2 minutes, that’s when you’re ready for the next step.
Slowly begin to incorporate your warmed milk into the flour and butter mixture until completely incorporated. Continue whisking until the mixture thickens and can coat the back of a spoon, about 8-10 minutes.
Once thickened, it’s time to transform your béchamel into a mornay! Add your cheeses and stir until completely melted. Use this as an elevated alternative for mac n’ cheese, fondue, or whatever you want covered in delicious cheese sauce.