Mornay Sauce

Preparation info

  • Difficulty


  • Makes

    1½ cups

Appears in

Farm Journal’s Country Cookbook

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 tsp. salt
  • ½ tsp. prepared mustard
  • Dash of ground red pepper
  • 1 c. milk
  • ½ tsp. Worcestershire sauce
  • ½ c. grated or shredded sharp process cheese
  • 1 tblsp. lemon juice


  • 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.