Mornay Sauce

Sauce Mornay

Preparation info

  • Makes 2 Cups to Serve


    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

A MORNAY is a cheese-flavored béchamel that can be used with poached eggs, crêpes, vegetables, and meat. In France, the cheese used for the sauce is usually Gruyère, or a combination of Gruyère and Parmesan. Any Swiss-style cheese can be used; if you use other than a Swiss-style cheese, such as Camembert, the sauce takes on the name of the cheese. Classically, a Mornay is made with an addition of 3 to 4 tablespo