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This Mornay Sauce Recipe is great as a base for pastas, on top of eggs, or topping on grilled seafood or chicken. It’s also one of the key ingredients on a Croque Madame or the Hot Brown Turkey Sandwich.

This creamy white sauce, one of the French Mother Sauces, is made with a roux and Romano cheese.

Chef Tips with Jason Hill | CookingSessions.com

Mornay Sauce

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This Mornay Sauce Recipe is great as a base for pastas, on top of eggs, or topping on grilled seafood or chicken. It's also one of the key ingredients on a Croque Madame or the Hot Brown Turkey Sandwich. This creamy white sauce, one of the French Mother Sauces, is made with a roux and Romano cheese.

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Servings: 6

Course: Sauce

Cuisine: French

Ingredients

2 ounces butter
2 ounces flour
2 cups heavy cream
1/2 cup romano cheese grated (plus more for garnish)

Method

Make a mornay sauce by cooking the butter and flour in a saucepot for 2-3 minutes, or until you notice a nutty aroma.
Slowly add heavy cream, whisking constantly to avoid lumps. When it bubbles, whisk in the cheese. Add white pepper and salt to taste.
Remove from heat and set aside until ready to use.

Video

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AboutJason Hill

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I graduated from culinary school in 1998, and gained my experience working the lines in Southern California. I launched my cooking videos in 2007. I love sharing quick and easy recipes that get people back in the kitchen.