Mornay sauce is a classic bechamel sauce with two of our favorite cheeses, Gruyere and Parmesan. Of course, you can substitute your favorite melting cheese…from Swiss, to Cheddar to Blue or Gorgonzola. This is the perfect sauce for dipping a wonderfully grilled sandwich…Monte Cristo comes to mind. I’ve been making this for the Loon and me for many, many years, and it never fails. Give it a try, it’s not hard…and you’ll be making a French classic. Que oui!!
Mornay Sauce
Prep time
Cook time
Total time
Mornay sauce builds on the classic French bechamel sauce, add Gruyere and Parmesan cheeses to make the perfect dipping sauce.
Author: Kris Longwell
Recipe type: Sauce
Cuisine: French
Serves: 4
Ingredients
- 1¼ cup milk
- ½ large white or yellow onion with 1 fresh bay leaf stuck to it using whole cloves.
- Pinch of ground nutmeg
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons Gruyere cheese
- 2 tablespoons Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon white pepper
Instructions
- Combine the milk with onion, bay leaf and cloves in a small sauce pan
- Simmer for 15 minutes, uncovered
- Discard the onion, bay leaf and cloves.
- Meanwhile, in a sauce pan, over medium heat, melt the butter
- Stir in the flour
- Cook, uncovered, stirring frequently, with a wooden spoon
- Cook for about 3 minutes, until starts to thicken slightly
- Remove from heat.
- Slowly whisk in the warm milk and return the saucepan to the heat.
- Bring the sauce slowly to a simmer, whisking constantly.
- Keep over low heat, do not let boil, for about 8 minutes.
- Add the cheeses and stir just until melted.
- Add salt and white pepper.
- Bring to just a simmer for 1 minute.
- Remove from heat and serve.
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