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Mornay Sauce

Mornay Sauce

Cooking Light APRIL 2009

  • Yield: 1 1/2 cups (serving size: about 2 1/2 tablespoons)

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. 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. 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. Stir in salt, pepper, and nutmeg, if desired.

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.

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
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