Mornay Sauce

Yield: 1 1/2 cups (serving size: about 2 1/2 tablespoons)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 67
  • Fat: 5.2g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.9g
  • Carbohydrate: 2.3g
  • Fiber: 0.0g
  • Cholesterol: 16mg
  • Iron: 0.1mg
  • Sodium: 92mg
  • Calcium: 97mg

Ingredients

  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped onion
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups whole milk
  • 1/4 teaspoon salt
  • Dash of freshly ground white pepper
  • Freshly grated nutmeg (optional)
  • 1/2 cup (2 ounces) shredded Gruyère cheese

Preparation

  1. 1. Place butter in a small saucepan over medium-low heat; cook until butter melts, stirring occasionally. Add onion to pan; cook 10 minutes or until tender (do not brown), stirring occasionally. Sprinkle flour over onion; cook 2 minutes, stirring occasionally.
  2. 2. Gradually add milk to flour mixture, stirring with a whisk until smooth; bring to a simmer. Simmer 10 minutes or until thickened, stirring frequently. Strain mixture through a fine sieve over a bowl; discard solids.
  3. 3. Stir in salt, pepper, and nutmeg, if desired.
  4. 4. Wipe pan clean with paper towels. Return sauce to pan, and place over medium-low heat. Add Gruyère cheese, stirring until smooth. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mornay Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy