Classic Mornay Sauce

Chicken With Creamy Parmesan Sauce (Mornay)
Diana Rattray
  • 18 mins
  • Prep: 8 mins,
  • Cook: 10 mins
  • Yield: 2 Cups (10 Servings)
Ratings (22)

This classic Mornay sauce combines parmesan and Swiss cheeses, for a nice sauce to serve with eggs, chicken, or fish, or use with vegetables or in a casserole.

Mornay sauce is basically a bechamel sauce made with the addition of cheese, typically Gruyere and/or Swiss or parmesan. The sauce can be enriched with cream or egg yolks, but that isn't essential.

What You'll Need

  • 3 tablespoons butter
  • 1 tablespoon finely chopped onion
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1 cup chicken broth
  • 1/2 cup light cream or half-and-half
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded Swiss cheese

How to Make It

  1. Melt butter in a saucepan over medium-low heat; cook onion for about 1 minute, or until wilted. Add the flour, stirring until well blended. Cook, stirring, for 2 minutes. Stir in the salt and pepper.
  2. Gradually stir in the chicken broth and cream. Continue cooking over low heat, stirring constantly, until smooth and thickened. Continue cooking, stirring frequently, for 5 minutes longer. Stir in the cheeses and continue cooking and stirring until melted.