Classic Mornay Sauce

Chicken with creamy mornay sauce
Chicken with classic mornay sauce with parmesan and Swiss. Diana Rattray
  • Total: 18 mins
  • Prep: 8 mins
  • Cook: 10 mins
  • Yield: 2 cups (10 servings)
Nutritional Guidelines (per serving)
181 Calories
14g Fat
8g Carbs
6g Protein
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Nutrition Facts
Servings: 2 cups (10 servings)
Amount per serving
Calories 181
% Daily Value*
Total Fat 14g 18%
Saturated Fat 8g 41%
Cholesterol 38mg 13%
Sodium 318mg 14%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Protein 6g
Calcium 184mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Steps to Make It

  1. Gather ingredients.

  2. Melt butter in a saucepan over medium-low heat; cook the 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.

  3. 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.