Green Onion-Parmesan Mornay Sauce Recipe -
Green Onion-Parmesan Mornay Sauce Recipe
  • READY IN 35 mins

Green Onion-Parmesan Mornay Sauce

Recipe by  

"A rich and creamy cheese sauce for chicken or vegetables. Made with Swiss, Parmesan, cream and scallions. Great over chicken cordon bleu!"

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Melt butter in a heavy saucepan over medium heat. Stir in green onion and parsley; cook until the green onion has softened, about 3 minutes. Stir in flour and cook for 3 minutes more, stirring constantly.
  2. Pour in the cream, increase heat to medium-high and bring to a simmer. Once the cream comes to a simmer, reduce heat to medium-low and whisk in the shredded Swiss and Parmesan cheeses. Slowly simmer, uncovered, until the sauce has thickened, about 3 minutes. Season to taste with salt and pepper before serving.
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Reviews More Reviews

May 29, 2007

I am always cooking the same thing everything night. So when I tried this recipe to spice up my chicken, my family was so excited!! This sauce is delicious! I made it with chicken and even tried it with hamburgers. On an evening with my friends, I made it as a dipping sauce with vegetables. What a hit!!!

May 21, 2007

This is the best mornay Sauce I've ever eaten! I tried it over chicken cordon bleu as suggested and it was awesome! Even the kids loved it. I also tried it on fresh string beans. I will be making this very easy but tasty cheese sauce many times!


21 Ratings

Dec 31, 2007

Wow, this was great. I stuffed some mushrooms with wild and white rice, onions, garlic and parsley, added a little of this sauce to the mixture. I stuffed the mushrooms and placed in a cassarole dish and poured the remaining sauce over them and topped with some more swiss and parm cheese. Baked at 350 for about 25 min.....yummmy

Feb 28, 2011

Delicious as is! I added pasta and it was a very elegant side dish served with chicken. Will definitely make again. Thank you!

Mar 28, 2011

This is a pretty good recipe that I make with homemade chicken cordon bleu. I omit the green onions and also give it a good sized splash of dry white wine because we like the depth of flavor it adds.

Oct 01, 2010

I never even knew what mornay sauce was until I stumbled across this recipe. I'm not a big fan of swiss cheese, but it sounded like it would go perfectly with the veal chops I was going to cook, and my suspicions were correct. I followed everything in this recipe, and my sauce came out a bit too thick and grainy, but no one made any complaints. I think I may end up cutting the Parmesan down to 3oz next time, as I suspect that the Parm is my culprit for the grainy texture because I may have been a bit over 4oz. I ended up adding about 1/3 cup of milk to try and thin the sauce out a bit, but with all that cheese it would have taken more to get it the consistency I wanted. I even cooked the roux longer to ensure it wouldn't thicken the sauce to a molasses like consistency with all that cheese, but no luck. It may sound like complaints, but I have nothing to really judge my sauce off of, as I don't often eat french cuisine. Despite this batches shortcomings, I'll be using this sauce again and again.

Sep 08, 2010

Made this sauce yesterday. I didn't think I would like it because I don't like swiss cheese, but my hubby does. We both LOVED this sause. I followed the recipe exactly. Will make again often!

Jul 21, 2011

I've made this recipe twice and am always surprised by how delicious it is. Nothing more to add!


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  • Calories
  • 576 kcal
  • 29%
  • Carbohydrates
  • 6.8 g
  • 2%
  • Cholesterol
  • 183 mg
  • 61%
  • Fat
  • 55.4 g
  • 85%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 14.6 g
  • 29%
  • Sodium
  • 532 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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