This Creamy Mornay Sauce is smooth, rich, and wonderfully comforting a classic French cheese sauce that instantly elevates everything it touches. Whether you’re pouring it over pasta, vegetables, chicken, or seafood, this sauce is simple to make and feels luxuriously homemade.
Ingredients
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk, warm
- 3/4 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
- Pinch of nutmeg (optional but traditional)
Easy swap: Use all Gruyère or all Swiss cheese if that’s what you have.
Steps
- Make the roux. Melt butter in a saucepan over medium heat. Whisk in flour and cook for about 1 minute until smooth and lightly bubbly don’t let it brown.
- Add the milk slowly. Gradually whisk in warm milk, stirring constantly to avoid lumps.
- Thicken gently. Continue cooking and stirring for 2–3 minutes until the sauce thickens and coats the back of a spoon.
- Add the cheese. Lower the heat and stir in Gruyère and Parmesan a handful at a time until melted and silky.
- Season carefully. Add salt, pepper, and nutmeg. Don’t worry if it seems thick it loosens beautifully when spooned over hot food.
- Serve warm. Use immediately for the creamiest texture.
Chef’s Tips
- Warm the milk first: It blends smoothly and prevents lumps.
- Low heat for cheese: High heat can make the sauce grainy gentle is best.
- Adjust thickness: Add a splash of milk if you want a looser sauce.
Variations
- Sharp cheddar mornay: Swap Gruyère for sharp cheddar for a bolder flavor.
- Garlic mornay: Stir in 1/2 tsp garlic powder or a small clove of sautéed garlic.
- Herb version: Add fresh thyme or parsley at the end.