Mornay Sauce

Mornay Sauce
Yield: 3 cups Prep 10 mins


  • 2 cups White Sauce (recipe below)
  • 3 ounces Gruyere cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon ground red pepper
White Sauce
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1 medium-size onion, chopped
  • 1 whole clove
  • 1/4 bay leaf
  • Pinch ground nutmeg
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper

Make It

1. If White Sauce is not hot, heat sauce in medium-size microwave-safe bowl in microwave oven on high power for 1 to 2 minutes. Stir in the 2 cheeses, mustard and pepper until cheeses are melted. If cheeses don't melt, return sauce to microwave oven. Heat and repeat as above. Serve over assorted steamed vegetables.

White Sauce:

2. For White Sauce, melt butter in heavy medium-size saucepan over medium heat. Whisk in flour; cook 1 minute. Increase heat to medium-high. Whisk in 1 cup milk; cook, whisking, until consistency of mashed potatoes, about 2 minutes. Add another 1 cup milk; cook, whisking, until thick and creamy with no lumps, about 2 minutes. Whisk in remaining 1 cup milk until combined.

3. Add onion, clove, bay leaf and nutmeg. Bring to boiling, whisking frequently. Reduce heat; simmer, whisking frequently, for 15 minutes; be careful sauce doesn't turn brown. Add salt and pepper. Stir; strain through wire-mesh sieve into bowl. Place buttered piece of waxed paper, butter side down, on surface of sauce. Let cool. Makes 3 cups.