Sauce Mornay

Preparation info

  • Difficulty


  • About

    3 cups


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 3 tablespoons butter
  • 3 tablespoons flour
  • cups milk
  • ¼ cup heavy cream
  • Salt and freshly ground pepper to taste
  • ¼ teaspoon nutmeg
  • teaspoon cayenne pepper
  • cups grated Cheddar, Gruyere, or Swiss cheese
  • 1 teaspoon Worcestershire sauce (optional)


  1. Melt the butter in a 6-cup saucepan over medium heat and add the flour. Stir with a wire whisk until blended.

  2. Add the milk and cream, stirring rapidly with the whisk, and bring to a boil. When thickened and smooth add the salt, pepper, nutmeg, and cayenne and let simmer, stirring occasionally.

  3. Remove the sauce from the heat and stir in the cheese. Add the Worcestershire sauce and keep warm. This sauce may be served on toast or with poached eggs as in the recipe that follows.