Mornay Sauce

A cheesy French sauce.


  • 275 ml béchamel sauce
  • 50 g grated cheddar cheese
  • 1 tsp mustard
  • 2 tblsp cream
  • 2 tblsp white wine
  • salt and pepper to season.


  1. Bring the sauce to the boil, and remove from the heat.
  2. Beat in the grated cheese, add the mustard, cream and white wine.
  3. Stir while heating gently – do not allow to boil; check for seasoning.


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