How to make a Mornay sauce

Yields: 12 Servings Difficulty: Easy Prep Time: 25 Mins Cook Time: 10 Mins Total Time: 35 Mins

Hello Foodies,

This recipe is about the Mornay sauce. This sauce is a “Derivative sauce” of the bechamel sauce. This recipe is a classic. Christmas is arriving soon in 5 days from now and i have been urge to put a mornay sauce recipe on as many of you are thinking of having Lobster with mornay sauce for your Christmas celebration.

If you have not seen my Bechamel sauce recipe, here is the link:

How to make a Bechamel sauce-One of the 5 French mother sauce

Tip: you should always consider around 80 to 100 ml of sauce per person.


Lets get cooking

Bon Appetit,



0/9 Ingredients
Adjust Servings
    The Bechamel (Mother sauce)
  • Mornay sauce


0/23 Instructions
    We Start to make a Bechamel (white sauce)
  • Gather and weight all your ingredients. you will need 2 saucepans for it.
  • chop your onion in 8 and add the bay leaves to a sauce pan.
  • Add the milk to the sauce pan.
  • Bring the milk to boiling point.
  • Making a white roux
  • Whilst your milk is warming up, add your butter to another sauce pan.
  • Add the nutmeg to the milk, and make sure you melt the entire butter.
  • Once the butter is melted without getting brown, add all the flour at once.
  • Finishing the Bechamel
  • Using a whisk, mix well the flour and butter together. Voila, you just made a roux.
  • Once done, switch off the heat and wait for the milk to reach boiling point.
  • Once the milk is hot, using a laddle, add the milk a little at the time and mix well making sure there is no lumps. Do not switch on the gas. Do not add the onions or bay leaves discard them all. if it is easier for you strain the milk
  • Mix well and avoid lumps
  • Add more milk and mix well.
  • Once you have added all the milk, do not add the onions or bay leaves (strain them out), Switch on the gas and whisk untill the sauce is boiling. KEEP MIXING as it is heating up.
  • Once the sauce shows big bubbles (boiling), keep whisking and cook the sauce for at least 2 minutes. This will help thicken the sauce and cook the flour out
  • Once done, transfer your sauce into a clean bowl or use it straight away.
  • Turning the Bechamel into a Mornay sauce
  • Whilst the sauce is still warm, add all your grated cheese at once.
  • Using your whisk, mix well and ensure that all the cheese is melted.
  • Add a little bit of white pepper.
  • Add a little salt and taste. Let the sauce cool down for 10 minutes. if it is too hot for yuor hand to handle the bowl, the egg yolks will cook and look scrambled.
  • Once cool down a little (below 70C ) add your egg yolks.
  • Mix well
  • Check out the fluidity. You can cover it with a little bit of greased baking paper on top. this will reduce the formation of skin.
  • Your mornay sauce is ready for any dishes you wish to create. Bon Appetit Frenchy


You can keep the sauce in the fridge for 3 to 5 days or freeze it up to 3 months.

If you are using it for pies, i recommend cooling it down first to not melt your pastry.

For Vol au vent filling i recommend you use 100g of butter and 100g of flour for 1 liter of milk. It will make your suace a little thicker.

For your lobster, Put the sauce on the already baked lobster add a littl more cheese on the top of the sauce and grill in the oven until it is golden brown.