Reviewed: Oct. 20, 2009

This was Sooooooo good. I made it with mushroom filled ravioli. I did'nt have parsely so I left that out. I also thought it was a little bit to much green onion so I cut that to half. It was great! My husband and I went on a date a few years back (a very fancy expensive resturant)and had something very close to this. We loved it so much. Thanks for helping me re-create that special day. Next time i think i will try toasting the ravioli then pour the sauce over that.

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Reviewer:

Cheeks

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 3, 2009

we loved this recipe! the only bad thing is that after it starts to cool on your supper plate, it starts to get grainy. but that is not the fault of the recipe, it's just the way parm cheese can be sometime. especially if you aren't using really good quality parm. we ate this over grilled (garlic/herb) chicken breasts and penne pasta. SO GOOD! I used extra green onion, b/c we love green onions! yum-yum!!!

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ShawnaRae

Cooking Level: Intermediate

Home Town: Mission Valley, Texas, USA

Living In: Goliad, Texas, USA

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Reviewed: Mar. 2, 2009

My husband made this and it is the best I have ever eaten. He made the Chicken and Cheese Stuffed Jumbo Shells from this site and used this sauce to bake instead of the tomato called for in that recipe. I cannot express how rich and cheesy they were--I crave this stuff!

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Janee'

Cooking Level: Intermediate

Home Town: Waco, Texas, USA

Living In: Georgetown, Texas, USA

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Reviewed: Jan. 26, 2009

This Mornay sauce is the best.... My sister-in-law made this and added shrimp and mushrooms, WOW!!! We had it over steak. I'm putting this one away to use all the time.

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mark

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Reviewed: 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

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ChefLes

Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

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Reviewed: 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!!!

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mariacamp

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Reviewed: 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!

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