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Mornay Sauce

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.

Top view of a plate of potatoes and asparagus with Mornay sauce.

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.

Ingredients needed to make this one pot Mornay sauce are assembled on a wooden board. Ingredients are labeled.

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.

Side by side view of a pot in which butter is melted and flour whisked in.

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.

Side by side view of how vegan milk, spices and parmesan is mixed into the white sauce.

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.

A portion of baked potatoes and green asparagus are served with the Mornay Sauce. A sauce boat is in the background.

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. 

A portion of baked potatoes and green asparagus are served with the Mornay Sauce. A sauce boat is in the background.

Other amazing recipes to try

Collage of two pictures of the Mornay sauce with recipe title text.

Make this cheesy Mornay Sauce and know how good it is.

Leave a comment below, and share remakes on Instagram or Facebook.

Cheers, Florian.

Top view of a plate of potatoes and asparagus with Mornay sauce.

Mornay Sauce

Yield: 4
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes

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.

Ingredients

  • 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

Instructions

  1. Use a large pot to melt butter.
  2. Whisk in the flour and quickly also the milk.
  3. While you stirr the sauce, season it with mustard, garlic, onion powder, and nutmeg. Add parmesan and finally a pinch salt of pepper.
  4. 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

Charlie H.

Wednesday 26th of January 2022

Looking at the recipe I do not see flour listed. Is flour used? If so, how much?

Florian

Wednesday 26th of January 2022

Thanks so much for pointing out and sorry for the inconvenience, Charlie! I fixed everything you will need 3 Tbs flour. Hope that helps and clarifies.

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