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Classic Mornay Sauce


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  • 2 1/2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups warmed milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly-ground white pepper
  • 1 pinch freshly-grated nutmeg (optional)
  • 2 ounces grated cheese (such as Gruyere)
  • Steamed vegetables for accompaniment (such as broccoli, cauliflower or baby carrots)


Servings 2


Step 1

In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown.

Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.

Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.

The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

This recipe yields about 2 cups of sauce.

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