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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. 
  1. 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.
  1. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil.  
  1. Add salt, nutmeg powder, pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
  1. Switch off the flame and whisk in the cheese until it melts.
  1. 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. 

Recipe Card

Cooking Method ,
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 5 mins Cook Time: 7 mins 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)
  • 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
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Read it online: https://ontheflame.com/recipe/mornay-sauce-cheese-sauce/
Rekha Nahata
A Food Blogger

Hi,
I am Rekha Nahata - a mother, wife, daughter and a friend who is passionate about cooking. I bring you a collection of my tried and tested recipes that are  delicious and easy to prepare. My step by step instruction guide will help you understand not only the procedure but also make cooking not a task anymore! 

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