Chef Paul Gayler's Mornay Sauce for Cauliflower
4 servings
45 minutes
Mornay sauce is an exquisite addition to cauliflower, giving it a rich, creamy flavor with subtle spicy notes. Originating from French culinary tradition, this sauce is a variation of the classic Béchamel sauce enriched with cheddar cheese, nutmeg, and Dijon mustard. Its smooth texture and delicate aroma enhance the vegetables' natural sweetness. With its refined flavor nuances, it pairs wonderfully not only with cauliflower but also with other roasted vegetables or pasta. This sauce can transform an everyday dish into something restaurant-worthy, bringing a touch of gastronomic elegance to your table.
1
Insert the clove into the onion, place it in a pot with milk and bay leaf. Bring to a slight boil and simmer for 4-5 minutes. Let it cool and infuse.
- Onion: 1 head
- Cloves: 4 pieces
- Milk: 600 ml
- Bay leaf: 1 piece
2
In another pot, melt the butter over low heat. Add flour and cook on low heat for 30-40 seconds, stirring with a wooden spoon until the sauce turns light yellow.
- Butter: 45 g
- Wheat flour: 45 g
3
Remove from heat. Strain the cooled milk into the sauce and whisk vigorously until smooth.
4
Return the pot to medium heat and continue whisking for 4-5 minutes until the sauce thickens and starts to boil. Reduce the heat and simmer at a bubbling boil for 20-25 minutes. When the sauce is smooth and glossy, season and add freshly grated nutmeg.
- Nutmeg: pinch
5
Add 75 g of grated cheese and 1 teaspoon of Dijon mustard without heating.
- Cheddar cheese: 75 g
- Dijon mustard: 1 teaspoon
6
Mix 2 egg yolks with 4 tablespoons of heavy cream.
- Egg yolk: 2 pieces
- Heavy cream 35% fat: 4 tablespoons
