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Mornay Sauce

I featured my Mornay sauce recipe on Q13 Fox News This Morning served on a croque madame for Mother’s Day.


  • 3 Tablespoons butter
  • 3 Tablespoons AP flour
  • 3 cups whole milk, warmed
  • pinch of nutmeg and pepper
  • ½ teaspoon salt
  • 1 ½ cups gruyere, shredded



  1. Melt butter in a medium sauce pan over medium heat. Whisk in the flour and cook for 1 minute, stirring occasionally.
  2. Slowly pour in the milk while whisking. Allow to thicken for 10 minutes, stirring occasionally.
  3. Once the sauce coats the back of a spoon, turn off the heat and stir in nutmeg, pepper, salt and cheese.
  4. Put a lid on the sauce and set aside.

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