Mornay Sauce

Mornay sauce

Based on the Bechamel sauce, this sauce adds shredded cheese to a creamy, roux-milk mixture. Make this ahead of time for quick and easy macaroni au gratin or cauliflower au gratin!


All Ingredients

3 tbsps (42g) butter
1 cup (40g) onion, diced
1 ½ tbsps (12g) all-purpose flour
1 cup (244g) milk, whole
1 (1g) bay leaf
3 (2g) peppercorn, ground
3 (3g) clove, whole
tsp (1g) nutmeg, freshly grated
tsp (1g) white pepper, ground
¼ cup (29g) Comte cheese, freshly grated


  1. On medium heat in a saucepan, heat the butter and saute the onions until translucent, about 4-5 minutes. 5 minutes
  2. Add the flour to the onions and stir constantly until the flour is fully cooked and a fragrant roux is formed. Do not allow the flour to burn or brown. Turn the heat down if necessary. 4 minutes
  3. Beginning with a slow trickle, add the milk gradually and stir constantly until all the milk has been incorporated. The mixture should be smooth after all the milk has been added. If the mixture is lumpy, then the milk was added too quickly. Use a whisk to break up any lumps and make the mixture smooth. 5 minutes
  4. Add the spices and simmer at a low temperature for about 4-5 minutes. 5 minutes
  5. Remove from heat and strain the sauce to remove the spices. 1 minute
  6. Stir in the grated cheese. Use the sauce immediately or store in the refrigerator for a few days to use later. If the mixture becomes too thick after cooling, whisk in whole milk to thin the mixture before use. 1 minute
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