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Mornay Sauce
Mornay sauce is made from béchamel sauce, to which egg yolk and grated cheese are added.
33 K 5/5 (38 reviews)434411
Last modified on: June 12th 2024
For 4 people, you will need:
- 1
500 g bechamel sauce - 2
30 g egg yolk - 3
50 g Comté cheese - Total weight: 580 grams
Times for this recipe
Preparation
6 min.
Cooking
9 min.
All in all
15 min.
Step by step recipe
Stage 1 - ⌛ 5 min.
Prepare 500 g bechamel sauce, or reheat it if you made it in advance.
Stage 2 - ⌛ 1 min.
Add 30 g egg yolk...
Stage 3 - ⌛ 4 min.
...and bring back to the boil, whisking constantly.
Stage 4 - ⌛ 1 min.
Add 50 g Comté cheese...
Stage 5 - ⌛ 4 min.
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.
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 recipe | 89 RDI=138 % | 210 RDI=80 % | 204 RDI=280 % | 1,298 RDI=65 % | 5,434 RDI: 65 % |
| Per 100 g | 15 RDI=24 % | 36 RDI=14 % | 35 RDI=48 % | 223 RDI=11 % | 937 RDI: 11 % |
| Per person | 22 RDI=35 % | 52 RDI=20 % | 51 RDI=70 % | 324 RDI=16 % | 1,359 RDI: 16 % |
How much will it cost?
- For 4 people : 1.85 €
- Per person : 0.50 €
Change currency:
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 recipeSee them all 6
Manou's zucchinis garnished
Manou's zucchinis are zucchini halves topped with a small piece of toast, Mornay sauce and grated cheese before being put in the oven.
23 K 55 min.
Chard gratin à la Mornay
For this very gourmet gratin, we'll mix bacon with whole chard, leaves and chops, and bind it all together with a delicious Mornay sauce.
2,978 1 hour 50 min.
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).
31 K5 60 min.
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).
85 K4 40 min.
Eggs Florentine
Eggs Florentine are soft-boiled eggs served on a bed of spinach, topped with Mornay sauce and baked au gratin.
31 K 50 min.
This recipe uses (among others)
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Spinach and cauliflower with sesame béchamel saucePotato and broccoli gratinThin spinach and potato tartMontlebon toastScallops au gratin See them all 31 (31)
Comté cheese
Egg yolk
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