Originally Posted by CharlieD
the ratio is 2:2:1.
I was initially taught that Mornay sauce was a Bechemel sauce to which Grated Gruyere was added. But a bit of research shows that GG is correct (thanks GG). If only Gruyere is added, it's still a Mornay sauce though.. It seems that different cheeses are often used. Some common blends include Parmigiano Regiano and aged Chedar, Parigiano Regiano and Gruyere, Swiss and Gruyere, etc. The cheeses are always semi-hard, or hard cheeses though.
I imagine you could pair your cheese to the dish you will be saucing.
Seeeeeee; Chief Longwind of the North