Mornay Sauce



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

Recipe from

Cooking Light

Nutritional Information

Calories 67
Fat 5.2 g
Satfat 3.1 g
Monofat 1.4 g
Polyfat 0.3 g
Protein 2.9 g
Carbohydrate 2.3 g
Fiber 0.0 g
Cholesterol 16 mg
Iron 0.1 mg
Sodium 92 mg
Calcium 97 mg


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


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.

James Peterson,

Cooking Light

April 2009
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