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Mornay Sauce

Mornay Sauce

 

This rich mornay sauce is the secret to a irresistible Croque-Madame, a twist on a grilled ham and cheese sandwich. Top with an egg for the ultimate brunch dish.

This recipe goes with Croque-Madame

MyRecipes JANUARY 2008

  • Yield: Makes about 1 cup
  • Cook time:5 Minutes
  • Prep time:10 Minutes

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole or 2% reduced-fat milk
  • 1/8 teaspoon salt
  • Pinch of freshly ground pepper
  • Freshly grated nutmeg, to taste
  • 1/2 cup coarsely grated Gruyère or Comté cheese (about 4 ounces)

Preparation

Melt butter in a heavy-bottomed saucepan over medium-high heat. Stir in flour, and cook, stirring constantly, about 1 minute. (Do not let mixture brown.) Add milk, whisking constantly. Bring to a low boil, and cook, stirring constantly, about 2 minutes more. Season with salt, pepper, and nutmeg. Remove from heat, and stir in cheese. Use immediately.

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