Homemade Mornay Sauce/Cheese Sauce Recipe

A Mornay Sauce is basically a Béchamel sauce with cheese in it. In this sauce grated cheese added in last 2 minutes of cooking. Generally Gruyere cheese is added to this sauce but white cheddar, processed cheese can be other options too. Serve hot on vegetable or use in your recipes, your dish going to be super delicious and rich in taste.

Cheese sauce can used to make sandwiches, pasta, or can used as stuffing. Click here for vegetarian-lasagna and corn-spinach-rissois recipes.

Step by Step Instruction with Photos

1. Melt the butter in a heavy-bottomed saucepan. If using garlic add in now and sauté for few seconds. 

2. Stir  in the flour and roast, stirring constantly, until you get a nice aroma and the paste bubbles a bit around 2 minutes. Don’t let it brown or burnt.

3. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil.  

4. Add salt, nutmeg powder, pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.

5. Switch off the flame and whisk in the cheese until it melts.

6. Serve hot or cool down for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming. 

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Homemade Mornay Sauce/Cheese Sauce Recipe

Author: Rekha Nahata Cooking Method: Sautéing, Simmering Cuisine: Italian Courses: Spice Sauce & Condiments Recipe Keys: C Condiment Dairy H Homemade

Difficulty: Beginner Prep Time 5 min Cook Time 7 min Total Time 12 mins Servings: 1 Best Season: Suitable throughout the year

Description

A Mornay Sauce is basically a Béchamel sauce with cheese in it.

Ingredients (Servings - 1 cup)

Servings

• 2 Tbsp. All-purpose flour
• 2 Tbsp. Butter
• 1 cup Milk (hot)
• ½ cup White cheddar cheese (you can use other option too)
• ½ Tsp. White pepper Powder
• 1 Pinch Nutmeg powder
• Salt to taste

Instructions

1. Melt the butter in a heavy-bottomed saucepan. If using garlic add in now and sauté for few seconds. 

2. Stir  in the flour and roast, stirring constantly, until you get a nice aroma and the paste bubbles a bit around 2 minutes. Don't let it brown or burnt.

3. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil.  

4. Add salt, nutmeg powder, pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.

5. Switch off the flame and whisk in the cheese until it melts.

6. Serve hot or cool down for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming. 

Note

• Leftover sauce can be refrigerated for few days for later use.
• Use black pepper powder id white pepper powder is not available.

Keywords: Homemade, From the scratch