A cheese sauce; a white cheese sauce. Better yet, it’s a Béchamel sauce, a “Mother Sauce” that’s the starting point for Mornay Sauce. Mornay Sauce is characterized by the inclusion of grated cheese into a Béchamel sauce base; typically half Gruyère and half Parmesan though Emmental cheese, or white Cheddar in varying proportions still qualify as Mornay Sauce.
The name Mornay references an individual though there’s some questions as to which individual. Philippe, duc de Mornay (1549–1623), Governor of Saumur, and seigneur du Plessis-Marly, writer and diplomat is generally the preferred Mornay.
The inspiration for this comes from “Triple D” when Guy went to Kentucky. Wallace Station serves up a Hot Brown – a Kentucky sandwich tradition – but has their own take on the white cheese sauce Owner Ouita Michel calls White Cheddar Mornay.
2 ounces butter
2 ounces all-purpose flour
1 quart whole milk
8 ounces sharp white Cheddar, shredded
1/2 teaspoon dry mustard
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne, or to taste
- Melt the Butter, add the Flour
- Whisk in the Milk slowly
- SIMMER for 10 minutes
- Add the other ingredients
