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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.

Mornay Sauce

Recipe by Jason Hill – CookingSessions.com

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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Course Sauce

Cuisine French

Servings

Ingredients

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

Instructions

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.

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