Mornay Sauce

Mornay Sauce

Here's the perfect sauce to serve with meat, fish, shellfish, eggs and vegetables.

Prep Time

05

Minutes

Total Time

10

Minutes

Makes

 

About 1 cup sauce

2
tablespoons butter or margarine
2
tablespoons all-purpose flour
1/2
cup half-and-half
1/2
cup chicken broth
1/2
cup grated Parmesan cheese or shredded Swiss cheese
1/4
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
  1. In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
  2. Gradually stir in half-and-half and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese, salt and red pepper; stir until cheese is melted.
Makes About 1 cup sauce
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Velouté Sauce:
Omit half-and-half. Increase chicken broth to 1 cup. Add 1/8 teaspoon pepper and 1/8 teaspoon ground nutmeg. Omit cheese and ground red pepper (cayenne).

Nutrition Information:

1 Serving (1 Tablespoon)
  • Calories 40
    • (Calories from Fat 30),
  • Total Fat 3 1/2g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 140mg;
  • Total Carbohydrate 1g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.