Classic Mornay Sauce

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Easy, delicious and so delicate. I just made it as a light topping for my chicken cordon bleu dinner and will lightly drizzle it on my asparagus side now as well. I will make this often. Thanks for the simple, gourmet addition to my repertoire Emeril!

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This was good for a basic sauce but maybe it's just me being from Wisconsin but 2 ounces of cheese just didn't seem like enough. I added the 2 ounces and tasted then added about 4 ounces more to give it more flavor. But the end result was very good and a great quick cheese sauce. Definately using again with different types of cheese.

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We finished dinner a couple of hours ago and my husband is still raving about the sauce. I served it over steamed broccoli and am looking foward to making it again and using a vegetable combo. I did substitute Swiss for the Gruyere as it is less expensive and I like the taste of it better.

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I watched the show with my 13-year-old daugher who is a vegetarian. She decided right then and there that that was what she wanted for a dinner side dish -- the "cheese" sauce over fresh veggies. It was so easy and delicious. Very versatile depending on what cheese you use.

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He made a classic bechamel sauce, introduce cheese into it, and called it...cheese sauce, lol! He couldn't remember the word "mornay" to save his life! I've had my share of senior moments like that, too. I just hope the viewers recognize that what he kept calling cheese sauce is this recipe for mornay, lol. (It's good, of course!

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I make this all the time but I usually use Kreme Kaese cheese and sometimes I make it with the peas and proscuitto like Emeril it's great on just about any meat or veggie dish.