Mornay Sauce

For the Lasagna click here

For the Tomato Meat Sauce click here

Mornay Sauce


  • 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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