Mornay Sauce with Gruyere

Mornay Sauce

Course: Sauce
Cuisine: French
Keyword: Mornay
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 342kcal
Author: Kris Longwell
Mornay sauce builds on the classic French bechamel sauce, add Gruyere and Parmesan cheeses to make the perfect dipping sauce.
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  • 1 1/4 cup whole milk
  • 1/2 large white or yellow onion peeled and sliced in half
  • 2 bay leaf
  • 4 cloves
  • Pinch ground nutmeg
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 tbsp Gruyere cheese
  • 2 tbsp Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp white pepper


  • Use the cloves to attach the bay leaves to the cut side of the onion halves
  • 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.


Calories: 342kcal