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Mornay Sauce
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5 from 3 votes

Mornay Sauce

Mornay Sauce is derived from Béchamel Sauce. It's velvety, rich and cheesy; exactly the type of sauce you need to compliment your recipes!
Prep Time5 minutes
Cook Time15 minutes
Passive time0 minutes
Total Time20 minutes
Servings: 2.5 cups
Author: Francine Lizotte
Course: Condiments, Sauces & Marinades
Cuisine: French
Keyword How To, Quick & Easy

Ingredients

BÉCHAMEL SAUCE

  • 4 tbsp. butter tips & tricks
  • 4 tbsp. unbleached all-purpose flour
  • 3 cups milk

MORNAY SAUCE

  • 3/4 cup Gruyère cheese, grated (substitute Jarlsberg, Emmental or Raclette)
  • 3/4 cup Parmesan cheese, grated
  • 1/8 tsp. freshly ground nutmeg, grated Footnote
  • 1 pinch white pepper
  • 1 pinch ground Himalayan sea salt

Directions

BÉCHAMEL SAUCE

  • In a medium saucepan over medium heat, add butter and when it’s melted, add flour; whisk and cook for 5-7 minutes or until light golden brown.
  • Pour in milk, whisking constantly until the sauce thickens, about 10 minutes.

MORNAY SAUCE

  • After the béchamel sauce is done, add the two cheeses and whisk until melted.
  • Add nutmeg, white pepper and sea salt (*see footnote). Whisk for 2 minutes before serving.
  • If not using right away, cover it by placing a piece of wax paper on top, making sure it touches the surface to prevent skin formation.

Notes

Footnote: This Mornay Sauce is a simple version. Depending on your recipe, you might want to skip the nutmeg or readjust your seasonings.