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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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 15 g RDI=24 % | 36 g RDI=14 % | 35 g RDI=48 % | 223 kcal RDI=11 % | 937 kJ RDI=11 % |
| Per person | 22 g RDI=35 % | 52 g RDI=20 % | 51 g RDI=70 % | 324 kcal RDI=16 % | 1,359 kJ RDI=16 % |
| Whole recipe | 89 g RDI=138 % | 210 g RDI=80 % | 204 g RDI=280 % | 1,298 kcal RDI=65 % | 5,434 kJ RDI=65 % |
How much will it cost?
For 4 people
1.85 €
Per person
0.50 €
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 all 6 other
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.
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.
2,991 1 hour 50 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.
32 K 50 min.
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.
This recipe uses (among others)
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Leek and Mimolette tartChard and potato gratinCroque-monsieur potatoesSpinach and hard-boiled egg gratinGratin slices with spinach See all 31 other
Comté cheese
Egg yolk
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