Mornay Sauce and Broccoli

Time to Cook: 
10 min
Time to Prepare: 
10 min
Number of Servings: 
2 cups
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Creamy and comforting, this sauce is a sure fire winner when spooned over broccoli or cauliflour. The kids will have no problem eating their veggies when they are dredged in a rich, creamy sauce! The egg yolks add a silkiness that is hard to beat.

Rich and creamy, this is the only way to top your broccoli.


2 Tbsp butter

2 Tbsp flour

2 cups milk

pinch grated nutmeg

salt and pepper

3 egg yolks

3 Tbsp whipping cream

100 g of Cheddar, Emmenthal or Gruyere cheese, grated



1. Melt the butter in a medium saucepan over low heat. When it's completely liquified, stir in the flour. Whisk the flour and butter mixture, cooking it while it bubbles gently for about 2 minutes.

2. While whisking constantly, very slowly add the milk to the butter and flour mixture. Take your time with this; going too quickly will cause you to have lumps in your sauce.

3. Continuing to whisk constantly, bring the mixture to a boil and then turn down to a simmer, continuing to whisk well. Add the nutmeg, salt and pepper.

4. In a bowl or large measuring cup, whisk the egg yolks and cream together. Very slowly pour in the hot milk, only about a tbsp at a time, while whisking constantly. When it's all incorporated, put all the mixture back into the pot. Bring the mixture to a boil again and let it bubble for about 1 minute, whisking constantly and then take the pan off the heat.

5. Add the cheese and stir until melted and incorporated. Spoon the sauce over steamed broccoli or cauliflour for a tasty veggie side dish!