Mornay Sauce


  • 1/2 stick unsalted butter
  • 1/4 cup flour
  • 2 cups milk
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup Swiss cheese, grated
  • 2 egg yolks
  • 1/2 stick butter
  • kosher salt and black or white pepper to taste
  • Melt butter in a small saucepan. Slowly blend in flour.
  • Gradually stir in the milk and cook, stirring constantly over medium heat until the mixture comes to a boil and thickens.
  • Reduce heat, add Parmesan and Swiss cheese and stir until the cheese melts. Remove from the heat.
  • When ready to serve, beat the egg yolks lightly in a small bowl. Gradually add small amounts of the hot milk mixture to the egg, stirring constantly, until until the bowl feels warm to the touch.
  • Then slowly stir egg mixture into the milk mixture.
  • Cut the butter into small pieces and stir into the sauce. Season with salt and pepper.
  • Do not reheat the sauce after adding the egg yolks or it will curdle.
  • Makes 2 and 1/2 cups.

Print Recipe

No Comments

Leave a reply