How to turn béchamel into mornay (add shredded Gruyère and mix)
Stir shredded Gruyère into thickened béchamel and mix thoroughly to make a cheese sauce (mornay).
Once béchamel thickens, the chef adds shredded Gruyère and mixes until fully incorporated, describing it as a base for many sauces and dishes.
The short version
- Mornay = béchamel + cheese (Gruyère shown)
How to do it
- 1
Make and thicken béchamel.
Watch this step - 2
Add shredded Gruyère to the béchamel.
Watch this step - 3
Mix thoroughly until smooth and incorporated.
Watch this step
What goes wrong
Not mixing enough and leaving unmelted cheese clumps
Stir/mix thoroughly after adding shredded cheese.
Why it works
Cheese emulsifies into the thickened milk base, creating a richer, more textured sauce.
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