Recipe by ChrisC1
"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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chopped green onions
chopped fresh parsley
shredded Swiss cheese
fresh grated Parmesan cheese
salt and pepper to taste
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!!!
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!
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
Delicious as is! I added pasta and it was a very elegant side dish served with chicken. Will definitely make again. Thank you!
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.
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.
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!
I've made this recipe twice and am always surprised by how delicious it is. Nothing more to add!
* Percent Daily Values are based on a 2,000 calorie diet.
Green Onion-Parmesan Mornay Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 499
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