Mornay Sauce

Preparation info
  • Makes

    1½ cups

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A well-seasoned cheese sauce like this complements almost all fish


  • 2 tblsp. butter or regular margarine
  • 2 tblsp. flour
  • ½


  • Melt butter; stir in flour, salt, mustard and red pepper.
  • When well blended, add milk slowly, stirring constantly over low heat until mixture thickens and bubbles.
  • Add Worcestershire sauce, cheese and lemon juice; heat to melt cheese.