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Blue Cheese Mornay Sauce

  • Yield: 1 cup


  • 1 tablespoon unsalted butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1 ounce blue cheese, crumbled (about 1/4 cup)


  • Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, to make a light roux, 1 minute to 90 seconds. (Do not allow the roux to brown.) Gradually add the milk, whisking constantly until the sauce thickens and comes to a boil, 2 to 3 minutes. Reduce the heat to a simmer, add the salt and pepper, stir well and let simmer 1 minute. Add the cheese and whisk until melted. (If the sauce seems too thick, thin with a little milk.)
  • Serve immediately, or cover to keep warm until ready to serve, stirring occasionally.

Recipe Details