Mornay Sauce

For the Lasagna click here

For the Tomato Meat Sauce click here


  • 4 ounces Sweet not salted Butter
  • 1 cup Onion
  • ½ cup Flour
  • 3 cups hot Milk or as much as you need to get the sauce to your consistency
  • ¼ teaspoon Grated Nutmeg
  • ½ cup grated Swiss Cheese or Gruyere
  • ½ cup grated Cheddar
  • 2 Egg Yolks
  • Salt and Pepper to taste


  • In a saucepan, heat (AT VERY LOW HEAT) butter when hot add the onion and cook until translucent and very light golden brown.  Add the flour mix well and add about 3 cups of the hot milk.  With a whisk, cook while mixing continuously 15 minutes minimum.   Add as much milk as necessary if the sauce is too thick.
  • The sauce should be thick enough to coat the back of a spoon.  Season with the nutmeg and salt and pepper.  Add the cheeses and cook for a few more minutes to make certain that the cheeses are melted.
  • When finish cooking add the egg yolks and mix rapidly to avoid scrambled eggs.
Posted in Recipes, Side Dishes
1 Comment » for Mornay Sauce
  1. Raymond O’Rourke says:

    I’m 80 yrs old and have been cooking all my life (well not yet anyway). Before now my favorite tv chef has been Chef John ( I can’t believe I’ve not discovered Chef Jean Pierre until now. This guy is (as he would say) amaazing! I’ve tried several of his recipes and they are spot on, not to mention how engaging and entertaining he is. I can’t get enough of him. I’d like to say more, but I have another video I want to watch now.

Leave a Reply to Raymond O’Rourke Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating