Mornay Sauce

Mornay Sauce

This is basically a béchamel sauce flavoured with cheese. It is great for using in all types of dishes from filling crépes, to cauliflower cheese or blanketing any type of vegetable.


  • 1 litre milk
  • 100 g clarified butter
  • 100 g plain flour
  • Pinch of freshly grated nutmeg
  • 100 g gruyère cheese, grated
  • 1 free-range or organic egg yolk


To make the mornay sauce, place the milk in a large heavy-based saucepan over medium heat. Bring to boil, reduce heat and simmer.

In a small saucepan placed over medium heat, melt the butter, then whisk in the flour, stirring continuously for 5 minutes. Add the butter mixture to the hot milk, continue to whisk until the sauce thickens and coats the back of a spoon. Add nutmeg. Stir through the grated cheese and the egg yolk.

Set aside and cool slightly before using.