Bechamel Sauce Vs Mornay: The Pros And Cons Of Using
What To Know
- It is a versatile sauce that can be used as a base for various dishes, including lasagna, macaroni and cheese, and croque monsieur.
- Béchamel sauce is a white sauce made with butter, flour, and milk, while mornay sauce is a variation of béchamel that includes grated cheese.
- Béchamel sauce is used as a base for other sauces, as a thickening agent in soups and stews, and in dishes such as lasagna and macaroni and cheese.
In the culinary world, few sauces hold a more prominent place than béchamel and mornay. Both are versatile, creamy sauces that enhance countless dishes. However, despite their similarities, they possess distinct characteristics that set them apart.
Origins and History
Béchamel sauce, also known as white sauce, originated in France in the 17th century. Its namesake is Louis de Béchamel, a marquis and steward to King Louis XIV. Mornay sauce, on the other hand, is a derivative of béchamel that emerged in the 19th century. It is named after the Duc de Mornay, a French politician and military commander.
Ingredients and Preparation
Both béchamel and mornay sauces share a base of butter, flour, and milk. However, it is the addition of cheese that distinguishes mornay from its predecessor. Béchamel is made with a roux—a mixture of equal parts butter and flour—that is cooked until golden brown. Milk is then gradually whisked in to create a smooth, creamy sauce. Mornay, on the other hand, is prepared by adding grated cheese, typically Gruyère or Parmesan, to the béchamel sauce. The cheese melts and thickens the sauce, giving it a rich, nutty flavor.
Texture and Flavor
Béchamel sauce is known for its velvety texture and mild, slightly tangy flavor. It is a versatile sauce that can be used as a base for various dishes, including lasagna, macaroni and cheese, and croque monsieur. Mornay sauce, with its added cheese, has a thicker, more decadent texture and a distinctly cheesy flavor. It is often used in dishes such as gratin potatoes, cauliflower cheese, and seafood casseroles.
Nutritional Value
Both béchamel and mornay sauces are relatively high in calories and fat due to their butter and cheese content. However, they also provide some essential nutrients. Béchamel sauce is a good source of calcium, while mornay sauce is rich in protein and vitamins.
Culinary Applications
Béchamel sauce is a versatile culinary workhorse. It can be used as a base for other sauces, such as cheese sauce or mushroom sauce. It is also used as a thickening agent in soups, stews, and casseroles. Mornay sauce is primarily used in dishes that benefit from its cheesy flavor and rich texture, such as gratin dishes, pasta bakes, and seafood casseroles.
Variations and Substitutions
There are numerous variations of both béchamel and mornay sauces. Some common variations include:
- Mustard béchamel: Béchamel sauce flavored with mustard
- Herb béchamel: Béchamel sauce infused with herbs such as thyme, rosemary, or oregano
- Cheese mornay: Mornay sauce made with a blend of different cheeses
- Vegetable mornay: Mornay sauce with added vegetables, such as broccoli, peas, or carrots
If you do not have béchamel or mornay sauce on hand, you can substitute other sauces with similar properties. Alfredo sauce, made with butter, cream, and Parmesan cheese, can be used as a substitute for mornay sauce. For a lighter option, Greek yogurt can be used as a substitute for béchamel sauce.
The Bottom Line: The Perfect Sauce for Every Occasion
Whether you prefer the classic elegance of béchamel or the rich indulgence of mornay, these sauces offer endless possibilities in the culinary realm. From creamy pasta dishes to decadent gratins, béchamel and mornay sauces elevate any dish they touch. So next time you find yourself in need of a versatile and flavorful sauce, reach for béchamel or mornay and unleash your culinary creativity.
Top Questions Asked
1. What is the difference between béchamel and mornay sauce?
Béchamel sauce is a white sauce made with butter, flour, and milk, while mornay sauce is a variation of béchamel that includes grated cheese.
2. Which sauce is thicker, béchamel or mornay?
Mornay sauce is thicker than béchamel sauce due to the addition of cheese.
3. What are some common uses for béchamel sauce?
Béchamel sauce is used as a base for other sauces, as a thickening agent in soups and stews, and in dishes such as lasagna and macaroni and cheese.
4. What are some common uses for mornay sauce?
Mornay sauce is used in dishes that benefit from its cheesy flavor and rich texture, such as gratin potatoes, cauliflower cheese, and seafood casseroles.
5. Can I substitute other sauces for béchamel or mornay sauce?
Yes, Alfredo sauce can be used as a substitute for mornay sauce, and Greek yogurt can be used as a substitute for béchamel sauce.