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Mornay Sauce

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Mornay sauce is a creamy and rich cheese sauce that is made with a base of béchamel sauce, which is a classic French sauce made from butter, flour, and milk. It is commonly used as a topping for dishes such as grilled cheese sandwiches, pasta, and vegetables. It is also often used as a base for other sauces, such as cheese sauce for macaroni and cheese. Here is a recipe for making mornay sauce:


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated Gruyere cheese
  • Salt and pepper, to taste


  1. In a medium saucepan, melt the butter over medium heat.
  2. Add the flour and stir until it is well combined and forms a paste. Cook for 1-2 minutes, stirring constantly, until the paste is lightly golden and fragrant.
  3. Slowly add the milk, whisking constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 minutes, until the sauce has thickened.
  4. Remove the saucepan from the heat and stir in the grated Parmesan and Gruyere cheese until they are fully melted and the sauce is smooth. Season with salt and pepper to taste.
  5. Use the mornay sauce immediately, or transfer it to a covered container and refrigerate until ready to use.

To use the mornay sauce, you can simply spoon it over the top of your desired dish, or you can use it as a base for another sauce. For example, you could add cooked pasta and vegetables to the mornay sauce to make a creamy pasta dish, or you could use it as a topping for grilled cheese sandwiches or baked potatoes.

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