Bechamel Sauce Vs Mornay: How To Decide Which One Is Right For Your Needs

Bechamel sauce and Mornay sauce are two classic French sauces that are widely used in various culinary creations. While they share a similar base, they differ in their ingredients and applications. This blog post delves into the nuances of bechamel sauce vs. mornay, exploring their similarities, differences, and culinary uses.

Ingredients and Preparation

Bechamel Sauce

Bechamel sauce is a versatile white sauce made from a roux (a mixture of equal parts butter and flour) and milk. The roux is cooked until it reaches a desired consistency, then milk is gradually whisked in until the sauce thickens. Bechamel sauce is typically seasoned with salt, pepper, and nutmeg.

Mornay Sauce

Mornay sauce is a variation of bechamel sauce that incorporates grated cheese, typically Gruyère or Parmesan. The cheese is added to the bechamel sauce after it has thickened, resulting in a smooth, creamy sauce with a rich cheesy flavor.

Texture and Flavor

Bechamel Sauce

Bechamel sauce has a smooth, creamy texture due to the emulsification of the butter and flour with the milk. It has a mild flavor that complements a variety of dishes.

Mornay Sauce

Mornay sauce inherits the creamy texture of bechamel sauce but gains an additional richness and depth of flavor from the melted cheese. It has a slightly grainy texture due to the presence of cheese particles.

Culinary Uses

Bechamel Sauce

Bechamel sauce is used in various dishes, including:

• Lasagna
• Macaroni and cheese
• Creamed soups
• Croque monsieur

Mornay Sauce

Mornay sauce is commonly used in dishes that require a cheesy topping or filling, such as:

• Au gratin potatoes
• Soufflés
• Cheese fondue
• Croissants

Nutritional Comparison

Bechamel sauce and Mornay sauce differ slightly in their nutritional content due to the addition of cheese.

Bechamel Sauce

• Calories: 100-150 per cup
• Fat: 10-15 grams per cup
• Protein: 5-10 grams per cup
• Carbohydrates: 10-15 grams per cup

Mornay Sauce

• Calories: 150-200 per cup
• Fat: 15-20 grams per cup
• Protein: 10-15 grams per cup
• Carbohydrates: 15-20 grams per cup

Storage and Shelf Life

Both bechamel sauce and Mornay sauce should be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months.

How to Make Bechamel Sauce

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• Salt and pepper to taste
• Nutmeg (optional)

Instructions:

1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook for 1-2 minutes until the mixture is bubbly.
3. Gradually whisk in the milk until the sauce thickens.
4. Bring to a simmer and cook for 5-10 minutes until the sauce is smooth and creamy.
5. Season with salt, pepper, and nutmeg to taste.

How to Make Mornay Sauce

Ingredients:

• 1 cup bechamel sauce
• 1/2 cup grated Gruyère or Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Add the grated cheese to the bechamel sauce and stir until melted and combined.
2. Season with salt and pepper to taste.

Final Thoughts

Bechamel sauce and Mornay sauce are both essential culinary staples with distinct characteristics. Bechamel sauce provides a versatile base for various dishes, while Mornay sauce adds a rich cheesy flavor to gratins, soufflés, and other creations. Understanding the differences between these sauces allows chefs to enhance their dishes and cater to diverse culinary preferences.

Frequently Asked Questions

Q: Can I substitute Mornay sauce for bechamel sauce in all dishes?

A: While Mornay sauce can be used in some dishes that call for bechamel sauce, it may not be a suitable substitute in all cases due to its distinct cheesy flavor.

Q: How can I thicken bechamel sauce if it’s too thin?

A: To thicken bechamel sauce, add a small amount of cornstarch or flour mixed with water to the sauce and whisk until it reaches the desired consistency.

Q: Can I make bechamel sauce without butter?

A: Yes, you can make bechamel sauce using olive oil or vegetable oil instead of butter. However, butter adds a richer flavor to the sauce.

Q: What is the difference between bechamel sauce and Alfredo sauce?

A: Bechamel sauce is made with milk, while Alfredo sauce is made with cream. Alfredo sauce also contains Parmesan cheese and has a thicker, creamier consistency than bechamel sauce.

Q: Can I use Mornay sauce as a dip?

A: Yes, Mornay sauce can be served as a dip for vegetables, crackers, or bread.