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Mornay Sauce – A Delicious Cheese Sauce That Can Be Adapted To Any Taste

Today I’m going to show you how to make a delicious cheese sauce recipe known as Mornay Sauce that I use for my Lasagna and my Macaroni and Cheese. Its absolutely delicious, and a must try for anyone that has never done it before. Just make sure that you use good cheese!

Mornay sauce is a rich and creamy cheese sauce made with Gruyere cheese, eggs, and milk. It’s named after the French city of Mornay, which is known for its delicious cheese. While Mornay sauce is traditionally made with Gruyere and Parmesan cheeses, today there are many variations on the dish that use different kinds of cheese. Whether you prefer a sharp cheddar or a creamy brie, there’s sure to be a Mornay sauce that’s perfect for you.

Mornay sauce is often used to top gratins, baked pasta dishes, and chicken dishes. It is also delicious on its own as a dipping sauce for bread or vegetables. It can also be made ahead of time and reheated when needed. Simply reheat the sauce over low heat, stirring frequently, until it is melted and smooth.

If you’re looking for a delicious and versatile cheese sauce recipe to add to your repertoire, Mornay sauce is a great choice!

Mornay Cheese Sauce Recipe Chef JP

Mornay Sauce - a Delicious Cheese Sauce Recipe

This Mornay sauce recipe may be the best you've ever tasted! It's easy to make and can be used in a variety of dishes. Mornay sauce is a classic French cheese sauce that is rich and creamy, and pairs perfectly with pasta, chicken, or vegetables.
Whether you're making lasagna, macaroni and cheese, or just want to rub it all over your body! Mornay sauce will take your dish to the next level!
4.34 from 3 votes


  • 4 ounces Sweet not salted Butter
  • 1 cup Onion
  • ½ cup Flour
  • 3 cups hot Milk or as much as you need to get the sauce to your consistency
  • ¼ teaspoon Grated Nutmeg
  • ½ cup grated Swiss Cheese or Gruyere
  • ½ cup grated Cheddar
  • 2 Egg Yolks
  • Salt and Pepper to taste


  • In a saucepan, heat (AT VERY LOW HEAT) butter when hot add the onion and cook until translucent and very light golden brown.  Add the flour mix well and add about 3 cups of the hot milk.  With a whisk, cook while mixing continuously 15 minutes minimum.   Add as much milk as necessary if the sauce is too thick.
  • The sauce should be thick enough to coat the back of a spoon.  Season with the nutmeg and salt and pepper.  Add the cheeses and cook for a few more minutes to make certain that the cheeses are melted.
  • When finish cooking add the egg yolks and mix rapidly to avoid scrambled eggs.


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