Mornay Sauce Recipe

4.56 from 18 votes

A good mornay sauce recipe is practically a life hack. Use this classic French cheese sauce to make perfect mac and cheese, dreamy nachos, gently indulgent eggs, fish, chicken, and more — or to encourage kids to eat their veggies.

Prep Time10

Cook Time10

Total Time20

Course: Sauces and Condiments

Cuisine: French

Keyword: mornay sauce recipe

Calories: 159kcal

Author: Carolyn Gratzer Cope

Ingredients

4 tablespoons (56 grams) butter
¼ cup (30 grams) all-purpose flour
2 cups (475 ml) whole milk
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cayenne
1 bay leaf
6 ounces (170 grams) gruyere cheese, shredded
2 ounces (57 grams) parmesan cheese, grated

Instructions

In a medium pot, melt the butter over medium heat.
Whisk in the flour and let bubble for about 30 seconds.
Pour in the milk and whisk until smooth.
Whisk in the salt, pepper, nutmeg, and cayenne. Add bay leaf.
Bring to a boil, whisking occasionally to prevent scorching.
Reduce heat and simmer for about 5 minutes, until quite thick.
Off the heat, remove bay leaf. Stir in the gruyere and parmesan.
Whisk until completely melted.

Notes

For kid-friendly mornay sauce, consider using extra-sharp cheddar instead of gruyere. For nachos, you can use extra-sharp cheddar or a combination of cheddar and pepper jack.
Sometimes I go totally wild and stir in two tablespoons of sour cream along with the cheeses, for a little extra depth of flavor and creaminess.
Mornay sauce is quick and easy to make, and it's at its absolute best shortly after cooking — so I don't go out of my way to make it in advance. That said, leftovers will keep well in an airtight container in the fridge for a week. Reheat over very low heat on the stovetop or in the microwave. If it separates at, just give it a whisk and it should come back together. You can whisk in a tablespoon of cold milk if necessary.

Suggested variations

For a kid-friendly mornay sauce, swap in extra-sharp cheddar for the gruyere
To make a cheese sauce for nachos, swap in 8 ounces extra-sharp cheddar or 4 ounces cheddar and 4 ounces pepper jack for the entirety of the cheese
For a slightly tangier, richer version, stir in two tablespoons sour cream with the cheeses
Or experiment with your own blend of cheeses. As long as you choose flavorful cheeses that melt well, you really can't go wrong.

Nutrition