The luscious flavor and creamy texture of Mornay Sauce make it a wonderful choice for a variety of recipes, such as seafood or vegetables.  Once the sauce is applied to something like vegetables or fish, it is often broiled.

Mornay Sauce
Prep time
Cook time
Total time
Recipe type: Sauces
Serves: 1/2 gallon
  • 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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