Mornay Sauce

Learn to make a classic Mornay Sauce. This easy, creamy, cheesy white sauce can be served on its own, or added to other recipes.

What is Mornay Sauce?

Mornay Sauce is a béchamel sauce (roux-based white sauce) with shredded or grated cheese added to it.

Mornay Sauce is said to be named after the French Duke Phillippe de Mornay, and dates back to the 16^th century. But others in the culinary world believe that the original version was made differently than it is today, in part because the flour and butter technique used to make béchamel sauce was not invented until a century later.

How to serve Mornay Sauce

There are many variations of Mornay Sauce – with different cheeses and ingredients added based on how you plan to serve it or use it in recipes. Some recipes add onions or shallots. Others add egg yolks to thicken the sauce even more.

• Some macaroni and cheese and white lasagna recipes include a Mornay Sauce – with cheddar and/or mozzarella added.

• It can be used in Mexican recipes – with Monterey Jack or Pepper Jack cheese added.

• Spoon it over seafood or vegetables – a stronger-flavored cheese such as Gruyère or Boursin are great options for this serving suggestion.
• Make our delicious Chicken Florentine!

• It’s luxuriously rich and very delicious!
• This sauce is so versatile and can be added to many different recipes.
• While it has a very fancy name, it’s actually very easy to make. Just be sure to have all of the ingredients already prepped and measured and close at hand before you start to cook. (Read Cook like a Pro with Mise en Place.)

• Butter – Unless otherwise stated in a recipe, we always cook with unsalted butter so we can season the dish to suit our tastes.
• All-purpose flour – This is used to create the roux, which thickens the sauce.
• Whole Milk – We do not recommend a lower fat milk for this sauce as the finished sauce will lose some of its richness.
• Cheese – We used Gruyere and Parmesan in our recipe today, but many other types of cheese can work, depending on how the sauce is used in a recipe or the foods the sauce is served with.
• Seasonings – Kosher salt, white pepper, nutmeg, and dry mustard are classic. You can vary the sauce flavor with other seasonings and spices.
• Onions (Optional) – Depending on how it’s served, onions or shallots can be sautéed in the butter first before adding the flour.
• Egg Yolks (Optional) – For a very rich Mornay, add two egg yolks towards the end of the cooking process. (Just be sure to temper the eggs by stirring a little of the sauce with the egg yolks to warm then, then whisk them in into the rest of the sauce. If you add the egg yolks in all at once, they will seize, and you’ll end up with chunks of egg in your sauce.)

1. Heat milk in saucepan but do not boil.
2. Melt butter in larger pan and once melted, add flour and cook three minutes.
3. Ladle in the milk a little at a time, whisking after each addition.
4. Add seasonings and both types of cheese and whisk to combine. Continue stirring to melt the cheese and blend the flavors.
5. Assess sauce for thickness – add more milk to thin the sauce or add more cheese to thicken it.

• Is Mornay Sauce the same as Alfredo Sauce? No – Mornay starts with a roux (butter and flour) to create a thick sauce, while an Alfredo relies on heavy cream which is simmered to thicken.
• Can I make Mornay Sauce ahead of time?  You can make the sauce in advance and reheat. Be prepared to add more milk, however, as it will thicken as it cools and will remain thicker once reheated.
• How do I store leftovers?   Store refrigerated in a covered container for up to four days.
• How do I reheat leftovers? Reheat in a saucepan over medium low heat, stirring frequently but do not allow the sauce to boil. As mentioned above, be prepared to add more milk to thin the sauce since it thickens when cooled. Note that you could also microwave in short bursts on a lower power setting, stirring as you go. Just be sure not to heat too quickly.
• Can I freeze?  No, this sauce will separate once thawed.

---

---