Sauce Mornay
Sauce Mornay is a béchamel finished with grated cheese, and it takes only a few minutes once the base is made. Here the cheese is split between nutty, salty Parmigiano Reggiano and gruyère, which melts smoothly and adds a sweeter depth. A little cayenne sharpens the richness without making the sauce hot. Spoon it over vegetables, eggs or fish before baking, or serve it as a gratin sauce.
Instructions
Mix the grated Parmigiano Reggiano and gruyère together in a small bowl so they are ready to go in at once.
Pour the béchamel into a saucepan and stir in the cayenne until it is evenly distributed.
Heat the sauce over the stove, stirring all the time, until it just comes to a simmer.
Take the pan off the heat and stir in the mixed cheese until it melts and the sauce looks smooth.
Taste the sauce and add salt and pepper if it needs them.
If you will not serve it right away, dot the surface with a little butter. The butter melts into a thin layer that keeps a skin from forming.
Make it personal.
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