Basic Cheese Sauce

Sauce Momay

Preparation info
  • Makes about

    600 ml

    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

This is a classic white sauce that has been enriched with cream and egg and includes Gruyère cheese.


  • 900 ml ( pints, cups) milk
  • 1


Put the milk and onion in a pan and bring to the boil, then remove from the heat and leave to stand for 5 minutes. Melt the butter in a separate pan and stir in the flour to make a roux. Cook gently, stirring, for 2-3 minutes.

Remove the onion from the milk and add the milk to the roux a little at a time, stirring constantly. Bring slowly to the boil, then reduce the heat