Mornay Sauce - KCTV5 News

Mornay Sauce

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Mornay Sauce

Courtesy of The Jacobson's


  • 2 qts. whole milk
  • ½ lb. unsalted butter
  • ¾ cup all-purpose flour
  • 4 cups shredded (sharp white) cheddar cheese
  • 2 cups quality shredded Gruyere (Parmesan optional) cheese
  • 2 tsp. fresh ground nutmeg
  • Fresh ground Kosher or sea salt & white pepper (to taste)


Place medium size sauce pan over medium heat.  Add butter and allow butter to melt, careful not to burn.

Whisk in flour to make a roux and continue to whisk over medium heat until aromatic (about 5-minutes).  Be careful not to burn.

Add milk and continue to whisk over medium heat until mixture is hot and fully incorporated.  Mixture will continue to thicken as heat level rises. Once smooth, lower heat.

Over low heat add cheese and continually whisk until all cheese is melted and desired consistency is achieved.

Remove from heat.  Stir in nutmeg.  Add salt & pepper to taste.

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