Gruyere Cheese Sauce
Gruyere Cheese sauce (Mornay Sauce) is a classic French cheese sauce that takes pasta, vegetables, and protein to the next level of comforting flavor! This versatile sauce is easy to make and can be used in so many different ways!
I love making new sauces or changing things up in traditional sauces like this vodka sauce with tequila! Homemade is best so check out my favorite sauce recipes including Homemade Thousand Island Dressing, Homemade Red Enchilada Sauce, Habanero Ranch Dressing and Dip, and Whole30 “Honey” Mustard Dressing and Dip!
Back when I worked at the cheese counter at Whole Foods, I would always laugh at the way people pronounced gruyere. The way to pronounce it is (Gree-Aire) which is not like its spelled!
Either way this fantastic cheese was a huge seller because it is one of the most creamy, melty cheeses you could by.
Mornay sauce is a classic French cheese sauce that is traditionally made with Gruyere cheese. Its base is a bechamel, a roux (butter and flour) used to thicken milk. Once the milk has thickened, cheese is added along with some seasonings. The sauce gets its name from French Chef Pierre Francois de la Mornay.
🍲Mornay Sauce vs Alfredo
Mornay sauce is a classic French cheese sauce made with Gruyere cheese, while Alfredo sauce is an Italian cheese sauce made with Parmesan cheese. Both sauces are creamy and cheesy, but Mornay sauce has a more complex flavor due to the Gruyere cheese. Alfredo sauce is also thinner in consistency than Mornay sauce.
🧈5 Ingredient Cheese Sauce
This easy cheese sauce is made with just 5 simple ingredients you can easily find anywhere! It’s worth it to make homemade cheese sauce because there are no preservatives or chemicals and the taste has a personal touch you can really tell!
- Butter – Used as the base for the roux giving the sauce a buttery flavor and smooth texture. For best results use an unsalted grass fed butter.
- All Purpose Flour – Used to thicken the milk. Gluten free flour can be used as a substitute.
- Milk – The liquid base for the sauce. While 2% is best, you can also make a thicker sauce using whole milk or heavy cream. Milk is also used to thin out the sauce if its too thick.
- Gruyere cheese – The traditional cheese used in Mornay sauce. Gruyere is a type of Swiss cheese that is nutty and slightly sweet. It melts well and has a creamy texture.
- Seasonings – A mix of salt, pepper, and nutmeg balance and enhance the natural flavors in the sauce. You can also use dried herbs, mustard, or your favorite seasoning blend!
- Optional add ins – Stir in cooked crumbled bacon, a dash of truffle oil, or red chili flakes to give it a kick of heat!
📖How To Make The Best Mornay Sauce
1️⃣Make a roux: In a saucepan over medium heat, melt butter. Stir in flour and cook for 1-2 minutes or until the mixture is smooth and bubbly while whisking.
2️⃣Add milk and thicken: Slowly whisk in milk, whisking until the mixture is smooth. Bring the mixture to a simmer, then cook for 2-3 minutes or until it has thickened.
3️⃣Add in the cheese: Remove the sauce from the heat and stir in Gruyere cheese until it is melted and fully incorporated.
4️⃣Season and serve: Season the sauce with salt, pepper, and nutmeg to taste. Serve immediately or store in a covered container in the refrigerator for up to 2 days. To reheat, cook over low heat in a small sauce pan until warmed through.
🫕Ways To Use Gruyere Cream Sauce
Mornay sauce lasts in the fridge for 2-3 days but can be frozen! If you have leftovers, try using this easy cheese sauce in many other ways!
- Hot Brown: A hot Kentucky brown is a turkey and bacon sandwich smothered in mornay sauce and grilled.
- Vegetables: Try topping some air fried broccoli, cauliflower, or green beans with mornay sauce for a creamy and cheesy side dish.
- Potatoes: This sauce is also delicious on top of roasted or mashed potatoes or can be used as the sauce for scalloped potatoes.
- Protein: Mornay sauce is commonly used as a topping for chicken, fish, or steak.
- Pasta: Whether its spaghetti squash mac and cheese, seafood pasta, or just plain noodles, mornay sauce pasta makes everything better.
5 Ingredient Gruyere Cheese Sauce (Mornay Sauce)
Ingredients
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1 cup shredded Gruyere cheese
- salt and pepper to taste
- optional: 1/2 teaspoon nutmeg
Instructions
- In a saucepan over medium heat, melt butter. Stir in flour and cook for 1-2 minutes or until the mixture is smooth and bubbly while whisking.
- Slowly whisk in milk, whisking until the mixture is smooth. Bring the mixture to a simmer, then cook for 2-3 minutes or until it has thickened.
- Remove the sauce from the heat and stir in Gruyere cheese until it is melted and fully incorporated.
- Season the sauce with salt, pepper, and nutmeg to taste. Serve immediately or store in a covered container in the refrigerator for up to 2 days. To reheat, cook over low heat in a small saucepan until warmed through.
