Mornay Sauce


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

Change to the quantities for:
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
Prepare 500 g bechamel sauce, or reheat it if you made it in advance.

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

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

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

Stage 5 - 4 min.
Mornay Sauce
...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
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 Change to a man
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 recipe
Eggs Florentine
Eggs Florentine

Eggs Florentine are soft-boiled eggs served on a bed of spinach, topped with Mornay sauce and baked au gratin.
7,680 50 min.
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).
70 K4 40 min.
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.
18 K 2 hours 15 min.
Manou's zucchinis garnished
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.
12 K 55 min.
Small green vegetables in Mornay sauce
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).
18 K5 60 min.
This recipe uses (among others)
Other recipes you may also like
Lime (or lemon) curd
Lime (or lemon) curd
Lime curd is a delicious conserve and variation on the traditional lemon curd, made with limes, eggs and butter. It's the perfect filling for either large or small tarts.
July 10th 2011165 K5 55 min.
Swiss meringues
Swiss meringues
Swiss meringues are a variant of the classic French meringue. The eggs whites and sugar are beaten together in a bain-marie at first, then beaten stiff as normal. This makes for a firmer meringue which can be used to make small items or figures to decorate cakes or ice creams (such as mushrooms,...
June 2nd 2015124 K3.8 1 hour 20 min.
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018336 K4 2 hours 30 min.
Vanilla sugar
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
August 12th 2018424 K 15 30 min.
Cocotte eggs with Comté
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
February 21th 2011355 K4.3 1 hour
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page