Creamy Homemade Sauce Mornay

Marsha Gardner


Mix this creamy cheese sauce recipe with pasta for a quick macaroni and cheese. Or try it as a topping for steamed vegetables (caulfilower or broccoli are popular candidates), poached fish or chicken.


★★★★★ 1 vote

1 1/4 cups


  • 2 Tbsp
    butter, unsalted
  • 2 Tbsp
    all purpose flour
  • 1 c
  • pinch
    kosher salt
  • pinch
    freshly ground white pepper
  • pinch
    freshly grated nutmeg
  • 1/2 c
    gruyere or swiss cheese, shredded

How to Make Creamy Homemade Sauce Mornay


  1. Melt the butter in a saucepan over low to medium heat. Using a wooden spoon, stir in the flour and mix well. Continuing stirring over low heat for two minutes.
  2. Using a whisk, and continually whisking, add the milk in small quantities - about two tablespoons at a time. Make sure that you fully incorporate the liquid before adding more - this way you will get a smooth sauce.
  3. After you've added about half the milk, pour in the rest and give the mixture a good whisking. Continue to heat the sauce on low to medium heat, whisking often. Cook just to below boiling until the mixture thickens.
  4. Add the cheese about 2 tablespoons at a time, thoroughly incorporating each addtion.
  5. Remove from heat and whisk in nutmeg, salt and pepper.

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About Creamy Homemade Sauce Mornay

Course/Dish: Other Sauces

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