Mornay sauce

Mornay sauce


31 people made this

The piquancy of a mornay dish is created by balancing the flavours of Gruyère and Parmesan cheeses with those of the herbs and spices.

Lynn Cole

Serves: 4 

  • 2 cups milk
  • 1 fresh parsley sprig
  • 4 black peppercorns
  • 1/4 teaspoon ground nutmeg
  • 1/2 small onion, peeled and chopped
  • 1 bay leaf
  • 30 g butter
  • 1/4 cup plain flour
  • 1/4 cup grated Gruyère cheese
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons pouring cream
  • Salt and freshly ground black pepper

Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

  1. To make the mornay sauce, put the milk, parsley sprig, peppercorns, nutmeg, onion and bay leaf into a saucepan and bring to the boil. Remove from the heat, cover and leave to stand for 30 minutes.
  2. Strain the milk into a jug, discarding the herbs and onion. Melt the butter in a saucepan, stir in the flour and cook for 1 minute over low heat. Gradually stir in the milk and bring to the boil, stirring continuously until the sauce thickens. Reduce the heat and cook for 2–3 minutes. Remove from the heat and stir in the Gruyère and Parmesan cheeses and the cream. Season the sauce to taste.

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Reviews (1)


I must be honest and say that I've never had mornay sauce before, so I really have no point of comparison or reference. However, I liked this, like it a lot actually! I used it on the Eggs Mornay recipe on this site, and the sauce certainly is mild. Took a little time, but it was time well invested. - 20 May 2013

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