Mornay Sauce

Francine Lizotte


This sauce derived from Béchamel Sauce is velvety, rich and cheesy... exactly the type of sauce you need to compliment your recipes!


☆☆☆☆☆ 0 votes

2 1/2 cups
5 Min
15 Min
Stove Top


  • 4 Tbsp
  • 4 Tbsp
    unbleached all-purpose flour
  • 3 c
  • 3/4 c
    gruyère cheese, grated (substitute jarlsberg, emmental or raclette)
  • 3/4 c
    parmesan cheese, grated
  • 1/8 tsp
    freshly ground nutmeg, grated
  • 1 pinch
    white pepper
  • 1 pinch
    ground himalayan sea salt

How to Make Mornay Sauce


  1. In a medium saucepan over medium heat, melt butter and then add flour; whisk and cook for 5-7 minutes or until light golden brown. Pour milk, whisking constantly until the sauce thickens, about 10 minutes (Béchamel Sauce is done).
  2. Add cheeses and whisk until melted. Add nutmeg, white pepper and sea salt. Whisk for 2 minutes before serving. If not serving right away, cover the surface by placing a piece of wax paper to prevent skin formation. Makes 2 ½ cups
  3. To view this recipe on YouTube, click on this link >>>>

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