Have you ever had a croque monsieur, that delightful sandwich made with ham and Gruyère cheese and filled and topped with a creamy béchamel? If so, you know how tasty it is! We shared the croque madame, a version of the croque monsieur that is perfect for breakfast. One of the things that makes these sandwiches so unique is the sauce that goes inside and on top. As such, I wanted to share this wonderful croque madame sauce with you because it deserves its own post!
Traditionally, both sandwiches take a béchamel (or white sauce), which is made with butter, flour and milk. However, this sauce has added cheese making it a mornay (or cheese sauce). Mornay is basically béchamel with added cheese, typically Gruyère, but we are going with the less expensive and more readily available Swiss cheese. If this sounds intriguing to you, read on to learn how easy it is to make and how delicious it tastes!
What You’ll Love About This Recipe
Ingredients
- Unsalted butter (2 tablespoons). Adds flavor and helps to thicken the sauce. You can also use salted butter. If you do, you won’t need to add as much salt later.
- All-purpose flour (2 tablespoons). This is used to thicken the sauce.
- Warmed milk (1 cup). Be sure to warm the milk first. Warmed milk will prevent the butter from cooling down and solidifying. Making sure the milk is warm first will keep the sauce nice and smooth.
- Shredded Swiss cheese (¾ cup). You can also use Gruyère cheese, but it is more expensive than Swiss and not as readily available. Classic mornay sauce is traditionally made with Gruyère cheese (source). If you decide to try it, you can usually find it in the gourmet section of your grocery store.
- Dijon mustard (1 teaspoon). Adds flavor and blends very well with the ham and cheese.
- Salt & pepper to taste. You can add as much or as little as you like. Use freshly grated pepper for the best flavor.
Instructions
Reduce heat to medium-low and simmer, whisking frequently, until thickened, about 5 minutes.
Tips for Success
This recipe is really simple to make so there isn’t much that can go wrong. However, here are a few tips to make the best sauce!
- Consistent whisking. Keep that whisk moving when the sauce is on the stovetop. Whisk the flour into the melted butter until smooth and continue whisking as you gradually add the warm milk. This helps prevent lumps and ensures a smooth, consistent texture in the sauce.
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The sauce will solidify and become quite thick once it cools. This is fine. If you want a pourable sauce, you can heat it in the microwave to loosen it up. Heat on high for 30 seconds at a time, stirring in between, until it is the consistency that you would like.
Storage and Reheating
Be sure to refrigerate any leftover sauce in an airtight container within two hours of making it. It will keep in the fridge for up to 4 days.
You can also freeze it. It is best stored in a lidded mason jar. Make sure the sauce is completely cool, then fill the jar, leaving 1 inch at the top to allow for expansion. It will keep in the freezer for up to 6 months. (source).
To reheat, remove the lid and heat in the microwave or on the stovetop. Stir frequently while reheating to prevent curdling.
FAQs
Related Recipes
These breakfast sandwiches have some pretty great sauces of their own. Check them out!
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Croque Madame Sauce
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk warmed
- ¾ cup shredded Swiss cheese
- 1 teaspoon Dijon mustard
- salt & pepper to taste
Instructions
- In a small saucepan, melt butter over medium-low heat.
- Whisk in the flour until smooth. Let bubble without browning, whisking frequently for 1 minute.
- Gradually whisk in the warm milk, raise the heat to medium, and bring to a gentle boil, whisking frequently.Reduce heat to medium-low and simmer, whisking frequently, until thickened, about 5 minutes.
- Remove from heat and stir in cheese and mustard.
- Season to taste with salt and pepper.
- Transfer the sauce to a bowl and cover with a piece of plastic wrap pressed directly onto the surface of the sauce to prevent a skin from forming on the surface. Allow to cool.
Notes
Nutrition
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References and Further Reading
- Recipe from The Breakfast Bible (affiliate link) by Kate McMillan for Williams Sonoma.
- “How long can you keep homemade cheese sauce?” by Still Tasty.
- “What causes cheese sauce to have a gritty texture?” by Sara Moulton.
