Classic Mornay Sauce Recipe

Mornay Sauce is a creamy, cheesy béchamel-based sauce enriched with parmesan and egg yolks. It’s incredibly versatile and can be used to enhance everything from vegetables to seafood and baked dishes. Whether you pour it over a comforting cauliflower bake or use it as a topping for gratins, this rich sauce adds a luxurious touch to any meal.

What Is Mornay Sauce?

Mornay Sauce is a French classic that’s essentially a béchamel sauce (butter, flour, and milk) enriched with cheese, often including Gruyère or parmesan. The addition of egg yolks gives it a creamy texture and makes it perfect for baked dishes like cauliflower gratin, lasagna, or even on top of poached eggs. It’s a versatile sauce that turns simple ingredients into something extraordinary, commonly served in French cuisine but loved around the world.

Why Everyone Will Love This Recipe

• Rich and Creamy: The combination of butter, flour, and milk creates a smooth, velvety base, while parmesan and egg yolks add depth and richness.
• Simple and Quick: Ready in just a few easy steps, this sauce comes together quickly for a delicious finish to many dishes.
• Perfectly Versatile: Ideal for a wide range of dishes, from vegetable bakes to pasta or even as a topping for meats and fish.
• Impressive Touch: This sauce instantly elevates any meal, adding a touch of sophistication and comfort.

Pro Tips for the Best Mornay Sauce

1. Whisk constantly when adding the milk to the butter-flour mixture to avoid lumps.
2. Use freshly grated parmesan for a smoother, meltier finish compared to pre-grated versions.
3. Add the egg yolks off the heat to prevent them from scrambling.
4. For extra richness, you can substitute half of the milk with cream for a more indulgent sauce.

Frequently Asked Questions

Can I Make This Sauce in Advance?

Yes! Mornay Sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently over low heat, whisking to restore its creamy texture.

Can I Use a Different Cheese Instead of Parmesan?

Yes! Gruyère, Swiss cheese, or even cheddar work wonderfully in Mornay Sauce. Feel free to experiment with different cheeses based on your taste preferences.

Why is My Mornay Sauce Lumpy?

Lumps typically form if the flour and butter aren’t well combined before adding the milk. Be sure to whisk continuously as you add the milk to ensure a smooth consistency.

Can I Use Egg Whites Instead of Yolks?

Egg yolks are essential in giving Mornay Sauce its rich, velvety texture. Egg whites won’t have the same effect, so it’s best to stick with yolks for this recipe.

Can I Make This Sauce Dairy-Free?

For a dairy-free version, use plant-based butter and milk substitutes such as almond or oat milk. The cheese can be substituted with a dairy-free cheese, though the flavor may differ slightly.

How to Freeze

Mornay Sauce can be frozen for up to 1 month. Store it in an airtight container or freezer-safe bag. To reheat, thaw in the refrigerator overnight and then warm it up slowly on the stovetop, whisking to smooth it out.

How to Store

Allow the Mornay Sauce to cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. Reheat it gently over low heat, whisking occasionally to maintain the creamy texture.

How To Make Mornay Sauce

Melt the butter in a saucepan over medium heat. Add the flour and whisk until combined into a smooth paste (this is called a roux).

Slowly add the milk, whisking continuously to avoid lumps. Cook the mixture until it thickens, then remove the saucepan from the heat.

Stir in the parmesan until it melts completely into the sauce.

Add the egg yolks to the sauce, whisking them in quickly to prevent them from cooking or scrambling.

Serve the sauce immediately over your desired dish, or pour it into a bowl for use later.