Mornay Sauce is a classic sauce, creamy like a white sauce, and packed with lots of cheesy goodness. It is a super versatile sauce that can be used for all sorts of dishes like pasta, mac and cheese, casseroles or potato gratins. Unlike others I make everything in one pot – so easy and delicious.
What is Mornay Sauce?
If you are wondering what is the difference between Mornay vs Béchamel sauce, it is pretty simple:
Both are versions of a white sauce, and Mornay Sauce adds a lot of cheese. Makes the sauce thicker, richer and even more flavorful.
Why you will love this Mornay Sauce
I tell you, you will make this basic sauce often in your household.
Unlike many other recipes, in which you will always need 2 pans for the preparation, my recipe is made in only one pot. So much easier with the same delicious result in the end. No need for making things more complicated than they need to be.
This way my Mornay Sauce comes together really easy and fast, using the same technique as you would make a roux.
Versatile and quite tasty – what you get is a great base for everything from pasta to vegetables. As you can see in my step by step pictures, I serve this with potatoes and asparagus.
What you need for this Mornay Sauce
As all white sauces, you need dairy free butter to make the sauce creamy, buttery, rich, and satisfying. I guess I do not need to say more?
I use oat milk because it is a plant based milk that I truly love. It comes so close to real whole milk. But of course, you can use any milk you like.
Flour is a thickener for this sauce and gives stability plus texture.
What seriously makes all so good and amazing is vegan parmesan. I grated mine from a block, because this way I can control the size better than when I get a pre-shredded package.
Onion and garlic powder are maybe not typical ingredients in a Mornay sauce, but I think they add another layer of flavor.
I use mustard as it enriches the cheesy flavor and tastes great. Nutmeg adds a great warming note to any sauces.
How to make Mornay Sauce
In one large sauce pan or pot, add butter and melt. Whisk in the flour and then quickly the milk.
Keep heating while stirring. When the sauce thickens, season with mustard, garlic, onion powder, and nutmeg.
Add the cheese, reduce to medium heat, and keep an eye on your pot. You should stir the sauce until the parmesan is fully melted and everything is creamy. This takes about 5 minutes and the Mornay Sauce is ready for serving.
Leftovers can be stored for around 5 days in the fridge.
Other amazing recipes to try
- Comeback Sauce
- Cane’s Sauce
- Alfredo Sauce
- Lemon Pasta
- Sweet and Sour Cauliflower
- Greek Lemon Potatoes
Make this cheesy Mornay Sauce and know how good it is.
- 4 Tbs dairy free butter
- 3 Tbs Flour
- 2 cups oat milk
- 1 cup vegan parmesan
- 1/4 tsp mustard
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp nutmeg
- salt, pepper to taste
- Use a large pot to melt butter.
- Whisk in the flour and quickly also the milk.
- While you stirr the sauce, season it with mustard, garlic, onion powder, and nutmeg. Add parmesan and finally a pinch salt of pepper.
- Cook everything until thickened and creamy.
Nutrition Information:Yield: 4 Serving Size: 1/2 cup
Amount Per Serving: Calories: 278Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 0mgSodium: 697mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 8g