Mornay Sauce

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
6 min.	9 min.	15 min.

Step by step recipe

1	Prepare 500 g Bechamel sauce, or reheat it if you made it in advance.
2	Add 30 g egg yolk...
3	...and bring back to the boil, whisking constantly.
4	Add 50 g Comté cheese...
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.
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.

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