Basic Cheese Sauce (Sauce Mornay)

Ready in 1h

Try this Basic Cheese Sauce (Sauce Mornay) recipe, or contribute your own.


1 tb Dijon mustard
sea salt; freshly ground
2 1/2 c Basic cream sauce
2 oz Parmigiano-reggiano; finely
2 oz Swiss cheese; or french gruyère

Original recipe makes 3



In a saucepan over low heat, warm the Basic Cream Sauce. Add the grated cheeses and the mustard. Stir over low heat until the cheeses melt and the sauce is smooth. Taste and add the salt and pepper as needed. MAKE IT LIGHT: Use the Light Version of the Basic Cream Sauce and reduce the cheese to 2 ounces total. MAKE IT AHEAD: Basic Cheese Sauce may be stored in the refrigerator for 5 days or in the freezer for 1 month. SERVING SUGGESTION: Cheese Sauce can be served over toast or with fish or cooked vegetables or can be used to make a gratin (The Home Chef p.128). Recipe by: HomeChef School Posted to MC-Recipe Digest by louiseh on Apr 16, 1998

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