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Mornay Sauce

Name: Mornay Sauce
Prep time: 6 min
Cook time: 9 min
Total time: 15 min
Yield: 4 people
Cuisine: French
Ingredients: 500 g bechamel sauce; 30 g egg yolk; 50 g Comté cheese

Mornay sauce is made from béchamel sauce, to which egg yolk and grated cheese are added.

30 K 5/5 (38 reviews)

15 min.

Easy

1.85 €

4 people

3 Ingredients

Last modified on: June 12^th 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.

...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

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 19^thcentury 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	90 RDI=40 %	210 RDI=20 %	200 RDI=30 %	1,300 RDI=70 %	5,430 RDI: 70 %
Per 100 g	20 RDI=6 %	40 RDI=3 %	40 RDI=5 %	220 RDI=10 %	940 RDI: 10 %
Per person	20 RDI=9 %	50 RDI=5 %	50 RDI=8 %	320 RDI=20 %	1,360 RDI: 20 %

Possible allergens in this recipe: milk, Gluten, egg

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

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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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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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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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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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).
83 K4 40 min.

This recipe uses (among others)