Recipe BookKitchen FoundationsSauces & Jus

Mornay Sauce

Name: Mornay Sauce
Yield: Approximately 750 g sauce
Ingredients: 600 g Béchamel; 90 g Gruyère, finely grated; 30 g Parmesan, finely grated; 40 ml Cream

Béchamel enriched with Gruyère and Parmesan for a smooth cheese sauce.

Mornay Sauce prepared as described in the recipe

Béchamel enriched with Gruyère and Parmesan for a smooth cheese sauce.

Approximately 750 g sauce

Cook this

Ingredients

Batch

Béchamel600 g
Gruyère, finely grated90 g
Parmesan, finely grated30 g
Cream40 ml

Method

Warm béchamel gently with cream.
Remove from direct heat and fold in finely grated cheeses until melted.
Taste before adding salt. Serve glossy; do not boil once the cheese is added.

Chef’s notes

Use for cauliflower gratin, baked eggs or a croque monsieur.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Milk. Wheat.

Also in the Recipe Book

Béchamel

Last refined · October 2026