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Mornay Sauce

  • Yield: About 1 cup


  • 1 tablespoon butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/8 teaspoon salt
  • Pinch white pepper
  • Pinch freshly grated nutmeg
  • 1 ounce grated cheese, such as Swiss, Gruyere, or Emmenthaler


  • In a small saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. Stir in the cheese and whisk until melted. If the sauce seems too thick, thin with a little milk.
  • Use sauce immediately or refrigerate, surface covered with plastic wrap, for several days in the refrigerator.

Recipe Details