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Pot with sauce Mornay cooking on the stovetop

Sauce Mornay

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Course Sauce

Ingredients
  

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • ½ cup Gruyère or Swiss cheese grated
  • salt
  • white pepper
  • nutmeg ground

Instructions
 

  • Melt the butter in a saucepan over medium heat.
  • Add the flour and cook gently for about 2 minutes, stirring constantly.
  • Slowly whisk in the milk.
  • Cook until the sauce thickens and becomes smooth.
  • Add the grated cheese and stir until melted.
  • Season lightly with salt, white pepper, and a pinch of nutmeg.

Notes

Cook’s Notes

Gruyère is traditionally used in a sauce Mornay, but Swiss or Comté also work well.