Mornay Sauce (Cheese Sauce)

Select whatever melting cheese you like, depending on your dish. Commonly, with cheddar this is perfect for homemade macaroni and cheese. This is a basic bechamel sauce with cheese added and is very flexible.


  • 1/2 cup butter
  • 1/2 cup fresh parsley, finely chopped
  • 1/2 cup scallions, finely chopped
  • 2 tablespoons all-purpose flour
  • 2 cups cream
  • 4 ounces Swiss, Cheddar or other melting cheese, grated
  • 4 ounces Parmesan cheese, grated
  • 1 tablespoon vermouth (dry white wine works in a pinch)
  • salt & cayenne pepper to taste


  1. Melt butter in a heavy saucepan and saute parsley and scallions for one minute.
  2. Blend in flour and cook, stirring constantly for one minute.
  3. Blend in cream and bring just to boiling.
  4. Add cheeses, stirring until melted.
  5. Add vermouth and season with salt and cayenne pepper to taste.

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