Creamy Mornay Sauce Recipe for Delicious Dishes – Easy French Cheese Sauce
Creamy Mornay sauce is a classic French cheese sauce that transforms simple meals into something extraordinary! Made with a velvety béchamel base enriched with Gruyère and Parmesan, this versatile sauce pairs beautifully with pasta, vegetables, seafood, or baked casseroles. A must-have recipe for anyone who loves rich, comforting flavors.
Equipment
- Saucepan
- Whisk
- Measuring cups & spoons
- Grater
Ingredients
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk (warm)
- 1 cup Gruyère cheese, freshly grated
- ½ cup Parmesan cheese, freshly grated
- Pinch of nutmeg
- Salt & pepper to taste
Instructions
- Make Roux: Melt butter in saucepan over medium heat. Add flour and whisk for 1–2 minutes to cook out raw flavor.
- Add Milk: Gradually whisk in warm milk, stirring constantly until smooth and thickened.
- Add Cheese: Reduce heat to low. Stir in Gruyère and Parmesan until melted and silky.
- Season: Add nutmeg, salt, and pepper. Taste and adjust seasoning.
- Serve: Use immediately over pasta, vegetables, eggs, or gratins.
Notes
- Always use freshly grated cheese for smooth texture.
- Keep heat medium-low to prevent scorching.
- Whisk constantly to avoid lumps.
- Add cayenne for spice or truffle oil for luxury.
- Store in fridge for 3–4 days; reheat gently with splash of milk.