Croque Monsieur originated in early 20th‑century Parisian cafés as a quick, indulgent snack. It became a staple of French bistro culture, symbolizing comfort food with its buttery bread, ham, and rich cheese sauce.

In the south of France, a fried egg is added on top, turning it into a Croque Madame. Some regions use Gruyère or Emmental, while others prefer Comté or a blend of cheeses for a deeper flavor.

Mornay sauce, a cheese‑enriched béchamel, is traditionally poured over vegetables like cauliflower, used in gratins, or layered in dishes such as Croque Monsieur and lobster thermidor.

Croque Monsieur is a popular brunch and café snack, often enjoyed during leisurely weekend breakfasts or as a light lunch in French cafés.

Mornay sauce complements classic French dishes such as cauliflower gratin, baked macaroni, and seafood like lobster thermidor, adding a creamy, cheesy richness.

Mornay sauce is essentially a béchamel enriched with cheese and sometimes mustard, giving it a velvety texture and a subtle tang that elevates simple dishes into elegant fare.

Common errors include over‑browning the roux, adding milk too quickly which creates lumps, and overheating the sauce after cheese is added, which can cause grainy texture.

A white roux keeps the sauce neutral in flavor, allowing the cheese, mustard, and nutmeg to shine. A brown roux would impart a nutty taste that can overpower the delicate balance needed for Croque Monsieur.

Yes, the sauce can be prepared up to two days ahead. Store it in an airtight container in the refrigerator and gently reheat over low heat, adding a splash of milk if it thickens too much.

The YouTube channel 750g specializes in clear, step‑by‑step cooking tutorials that focus on fundamental techniques, classic recipes, and practical kitchen tips for home cooks.

750g emphasizes simplicity and precision, breaking down classic French sauces like béchamel into easy‑to‑follow steps, whereas many other channels focus on elaborate presentations or advanced techniques.