Mornay Sauce Recipe Video

Chef Keith Snow demonstrates how to make this building-block sauce of French cuisine.


Cooking Time10 MinDifficulty LevelVery Easy
Health IndexAverageCuisine
DishMain Ingredient,


 Bechamel1⁄2 Cup (8 tbs)
 Shredded gruyere cheese1⁄2 Cup (8 tbs)
 Grated sharp cheddar cheese1⁄2 Cup (8 tbs) (White)

Nutrition Facts

Serving size: Complete recipe

Calories 351 Calories from Fat 225

% Daily Value*

Total Fat 26 g39.6%

Saturated Fat 12.9 g64.5%

Trans Fat 0 g

Cholesterol 69.6 mg

Sodium 578.7 mg24.1%

Total Carbohydrates 9 g3%

Dietary Fiber 0.12 g0.48%

Sugars 5.9 g

Protein 21 g41.5%

Vitamin A 15.3% Vitamin C 1.6%

Calcium 70.1% Iron 1.9%

*Based on a 2000 Calorie diet


1. In a saucepan over low heat, pour in the B├ęchamel sauce and allow to heat it up stirring continuously.
2. Once the sauce is hot, add the cheeses in small batches and stir well after each addition.
3. Stir and heat until all the cheese is added, and once the final addition is melted turn off the heat.

4. Serve over steamed vegetable, pasta, chicken or use as desired.

Add the cheese only after the added cheese melts, and stir well to avoid sticking to the bottom of the pan.
Do not over heat as the sauce can split.