Mornay Sauce
A creamy, cheesy variation of the classic béchamel, rich and indulgent, perfect for elevating a wide range of dishes.
Legend has it that the first Mornay sauce was served in a grand Parisian banquet hall, where a chef, desperate to impress, whisked cheese into a bubbling béchamel. The guests swooned, the duke applauded, and the chef was forever known as…
"Oh, come on. It’s just cheese sauce. Just tell me how to make it. YES CHEF!"
Ingredients
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1 sachet Yes Chef! Creamy Classic (Béchamel Recipe Base)
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250ml cream or milk of choice
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50g grated Gruyère or cheddar cheese
Instructions
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Gently massage the sachet to ensure a smooth paste.
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Mix the béchamel recipe base into the cold milk or cream—starting cold helps prevent clumps.
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Heat gently, stirring constantly until thickened and smooth.
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Add cheese, stirring until melted and fully incorporated.
Want it extra cheesy? an extra handful of cheese never hurt anyone.
