Mornay Sauce

"A light cheese sauce used to dress up meats or vegetable dishes. (source: LeCordon Bleu Professional Cooking)"
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Ready In:
1 qt (aprox)




  • Make a Bechamel sauce as follows: Heat clarified butter in medium size saucepan.
  • Whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute.
  • Cool slightly.
  • In another saucepan, scald the milk.
  • Gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.
  • Bring sauce to a boil, stirring constantly.
  • Reduce heat to a simmer.
  • Stick the bay leaf to the onion with the clove.
  • Place onion in sauce.
  • Simmer at least 15 minutes stirring occasionally.
  • Season very lightly with salt, nutmeg and white pepper.
  • Strain through a china cap.
  • Place plastic wrap on sauce to prevent formation of skin.
  • Cool in cold water bath and store in freezer in ziplock bags for later use, or keep warm over warm water bath for use in dishes being currently prepared.
  • To 1 qt of the bechamel over low heat add the gruyere and parmesan cheeses, stirring in until just melted.
  • Remove from heat and gently stir in the 2 oz raw butter.
  • Thin out with the hot milk or stock appropriate to the dish being served if necessary.

Questions & Replies

  1. When I make the sauce I find the cheese is too gritty. How do I fix this?


  1. This sauce is spectacular! It's not easy, but it is GOOD. We have a bay tree growing as a house plant so I used a fresh bay leaf (one whole). I also took the rare (for me) step of weighing the ingredients. I usually don't like cheese sauces, but this one was great. I used it to make Hot Browns, hint hint, nudge nudge.
  2. this is indeed the traditional french sauce. i added some catenne and served it over a combo of asparagus, red pepper, petit green beans and baby carrots, sauteed. excellent side dish to chicken


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