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