Gluten Free Classic Mornay Sauce

Total time20 min

Prep time5 min

Cook time15 min

Melted low and slow, this sauce turns rich, nutty butter and milk into a silky base before Gruyère and Parmesan get stirred in a handful at a time until fully smooth. A touch of freshly grated nutmeg and white pepper rounds out the flavor with warmth and depth, giving the finished sauce that classic glossy, spoon-coating texture. It's the kind of foundational sauce that elevates a simple gratin, cauliflower, or baked pasta into something special, and it comes together in one pan with just a whisk and a little patience. This version is a solid pick for a gluten free kitchen, so you can pour that same velvety, cheesy sauce over your favorite dishes without a second thought.

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Ingredients

4 servings

2 tbsp unsalted butter
2 tbsp all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ cups whole milk
2 oz gruyère cheese, finely grated (about ½ cup)
1 oz parmesan cheese, finely grated (about ¼ cup)
¼ tsp freshly grated nutmeg
¼ tsp salt, or to taste
⅛ tsp white pepper

Instructions

1
Melt the butter in a medium saucepan over medium heat until foamy but not browned. Add the flour all at once and whisk constantly for 1 to 2 minutes, until the mixture smells faintly nutty and turns a pale ivory color.
2
Remove the pan from the heat and pour in about ½ cup of the milk, whisking vigorously until smooth and no lumps remain. Return the pan to medium heat and add the remaining milk in a steady stream, whisking continuously.

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