Mornay Sauce


Mornay Sauce
Mornay sauce is made from béchamel sauce, to which egg yolk and grated cheese are added.
26 K 5/5 (38 reviews)
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Last modified on: June 12th 2024
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For 4 people, you will need:

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Times for this recipe
Preparation: 6 min.
Cooking: 9 min.
All in all: 15 min.

Step by step recipe


Stage 1 - 5 min.
Mornay Sauce : Stage 1
Prepare 500 g bechamel sauce, or reheat it if you made it in advance.

Stage 2 - 1 min.
Mornay Sauce : Stage 2
Add 30 g egg yolk...

Stage 3 - 4 min.
Mornay Sauce : Stage 3
...and bring back to the boil, whisking constantly.

Stage 4 - 1 min.
Mornay Sauce : Stage 4
Add 50 g Comté cheese...

Stage 5 - 4 min.
Mornay Sauce : Stage 5
...and carefully whisk in.

Turn off the heat and your Mornay sauce is ready.

Note: If you need a very smooth sauce, you can give it a quick blast with a blender, or strain it through a sieve.

Stage 6
Mornay Sauce : Stage 6
If you're not going to use it straight away, wrap it in plastic wrap, as, like béchamel sauce, it crust quickly.
Remarks
The cheese used is usually a hard one: Comté, Gruyère, Emmental, Cheddar, Parmesan, etc., but you can also use other cheeses to suit your taste, such as Roquefort, Mont d'or or Gorgonzola.

Curiously enough, in his book "Ma cuisine", Auguste Escoffier uses Parmesan and no egg yolks for his version of Mornay.

The name comes from a 19thcentury epicurean named Philippe de Mornay.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=40 %210 RDI=20 %200 RDI=30 %1,300 RDI=70 %5,430 RDI: 70 %
Per 100 g20 RDI=6 %40 RDI=3 %40 RDI=5 %220 RDI=10 %940 RDI: 10 %
Per person20 RDI=9 %50 RDI=5 %50 RDI=8 %320 RDI=20 %1,360 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk, Gluten, egg
How much will it cost?
  • For 4 people : 1.85 €
  • Per person : 0.50 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Mornay onion tart
Mornay onion tart

In a shortcrust pastry base, a rather thick onion tart, where onions and lardons are deliciously bound with a Mornay sauce.
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Small green vegetables in Mornay sauce

For this very green and vegetal recipe, vegetables are cooked separately, and bound with a Mornay sauce (Béchamel with cheese).
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Eggs Florentine
Eggs Florentine

Eggs Florentine are soft-boiled eggs served on a bed of spinach, topped with Mornay sauce and baked au gratin.
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Manou's zucchinis are zucchini halves topped with a small piece of toast, Mornay sauce and grated cheese before being put in the oven.
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Spinach Mornay
Spinach Mornay

This gratin is made with a layer of pre-cooked spinach, then sliced hard-boiled eggs and a Mornay sauce (an enriched bechamel with cheese).
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