Mornay Sauce
Author: Kitchens
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 4 ounces flour
  • 4 ounces butter
  • 1/2 gallon milk
  • 5 cloves
  • 1/2 onion
  • 1 bay leaf
  • 1/2 pound Gruyere, shredded
  1. In a heavy-bottomed pot, melt butter. Stir in flour and cook until mixture forms a blond roux.
  2. In a separate pot, warm the milk. Stud the onion with cloves and add to the milk along with the bay leaf. Discard onion, cloves and bay leaf.
  3. Whisk milk into the roux. Simmer the mixture, stirring occasionally, until the mixture thickens and the flour taste has been cooked out, about 10 minutes. Strain.
  4. Stir in Gruyere until well combined.
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