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Horizontal overhead image of a spoonful of white mornay sauce being held over a glass jar holding more of the same, on a navy blue surface with a gathered white cloth arranged around the jar.

Classic Mornay Sauce

  • Author: Meghan Yager
  • Total Time: 15 minutes
  • Yield: Approx. 2 cups


What’s even better than a classic French bechamel? When you add cheese to it and make a creamy mornay sauce instead.


  • 2 1/2 Tbsp unsalted butter
  • 3 Tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • 2 oz grated Gruyere cheese (or cheddar)


  1. Melt butter in a medium saucepan over medium-high heat. Once melted, whisk in flour to make a roux. Continue to whisk the mixture until the roux is pale yellow and frothy, about 1 minute. Don’t let the roux brown.
  2. Slowly pour in the milk, whisking constantly. Continue to cook, whisking throughout, until the sauce thickens and is boiling, about 2 minutes.
  3. Reduce heat to a simmer. Stir in salt and pepper. Simmer for about 2-3 minutes, stirring frequently. At this point, you have made a bechamel.
  4. Stir in cheese and whisk until it is completely melted.
  5. Serve immediately.
  6. If not using immediately, cool and cover the surface with plastic wrap for storage. Refrigerate for up to 3 days.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Sauces
  • Method: Stovetop
  • Cuisine: French

Keywords: mornay sauce, cheese sauce, gruyere, cheddar, French