Mornay Sauce over Walleye Bites

Saute Walleye pieces in butter in a fry pan. As you can see in the recipe picture, place the bites over a bed of broccoli, baby carrots and cauliflower cooked lightly. This cheesy white sauce enhances anything it is served on. Photo by Taste of Home


  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1/8 teaspoon salt

  • Dash white pepper

  • Dash ground nutmeg, optional

  • 1 cup 2% milk

  • 2 ounces Gruyere cheese, shredded


Step 1: Make bechamel

In a small saucepan set to medium heat, melt butter completely and then add the flour. Whisk continuously until it starts to bubble, about one minute. Continue whisking and slowly pour in the milk. It will get very thick at first, but as the milk is added, it will thin out.

Step 2: Seasonwalleye bites

Reduce heat to low and continue whisking, allowing the sauce to thicken. If there are any lumps, whisk them thoroughly until they’ve smoothed out. Add the salt, pepper and nutmeg.

Step 3: Add cheese

Keeping the heat on low, add the cheese a handful at a time, allowing it to almost melt entirely before adding the next bit. Taste for seasoning, then remove from heat. Serve immediately.

Prepare your dish of vegetables and add the walleye bites over top.

Pour the sauce over all and enjoy!

Mornay Sauce Variations

  • Nacho flavor: For a variation on the traditional Mornay, try adding cheddar cheese in place of the Gruyere for more of a nacho cheese vibe.

  • Pasta: You can also make it with small diced onions, which would also go great.

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