Sauce Mornay (Cheese Sauce)

By Craig Claiborne

Total Time
10 minutes
Rating
4(107)
Comments
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Featured in: A VARIETY OF RECIPES TO HONE THE SKILLS OF A NEOPHYTE COOK; Mock Eggs Benedict

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Ingredients

Yield:About 3 cups
  • 3tablespoons butter
  • ¼cup flour
  • 2cups milk
  • ½pound sharp Cheddar cheese, cut into halfinch cubes, about 2 cups
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ⅛teaspoon freshly grated nutmeg
  • Tabasco sauce to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

274 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 12 grams protein; 316 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt the butter in a small saucepan (a five-cup saucepan is suitable). Add the flour, stirring with a wire whisk.

  2. Step 2

    When blended, add the milk, stirring rapidly with the whisk. Continue stirring vigorously until the sauce is thickened.

  3. Step 3

    Add the cheese and stir over low heat until the cheese melts. Once the cheese melts do not cook further. Add salt, pepper, nutmeg and Tabasco.

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Ratings

4 out of 5
107 user ratings
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Comments

Cedarglen

For a bit more zing or when limited to mild cheddar, add a bit of cayenne at Step 2. For a solo roasted vegetable such as cauliflower consider adding a sprinkle of paprika just before service. This old favorite has been my go-to plain cheese sauce for years. Other enhancements are encouraged, depending on the vegetable used. Very easy.

CB

Can this be saved and re-heated?

hazelfield

In a Madelain moment I serve a roasted turkey loin with Mornay sauce, a dish left over in memories of “country club” lunches but its dated blandness can be addressed with a good shot of anchovy paste I keep just for that purpose

Bryan

Made it with 125% recommended cheeses using varieties like found in fondue. Ample black and white pepper early on with some salt made this a big winner over pasta, bread and roasted veggies. Take your time with it to lessen the "flourness" of it; smooth it out.

mottel

just good

Sherlock

I subbed whole plain yogurt 1:1 for milk and hence skipped the constant whisking altogether. It was super creamy and delicious!

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