Mornay Sauce
Mornay sauce is made from béchamel sauce, to which egg yolk and grated cheese are added.
17 K 5/5 (38 reviews)
15 min.
Easy
2 people
3 IngredientsLast modified on: June 12th 2024
For 2 people, you will need:
250 g 
15 g 
25 g 
Times for this recipe
Preparation: 6 min.
Cooking: 9 min.
All in all: 15 min.
Step by step recipe
Stage 1 - 5 min.
Prepare 250 g bechamel sauce, or reheat it if you made it in advance.
Stage 2 - 1 min.
Add 15 g egg yolk...
Stage 3 - 4 min.
...and bring back to the boil, whisking constantly.
Stage 4 - 1 min.
Add 25 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 | 40 RDI=20 % | 110 RDI=10 % | 100 RDI=20 % | 650 RDI=30 % | 2,720 RDI: 30 % |
| 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 % |
How much will it cost?
- For 2 people : 0.95 €
- 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 are soft-boiled eggs served on a bed of spinach, topped with Mornay sauce and baked au gratin.
8,260 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).
70 K4 40 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.
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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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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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This recipe uses (among others)
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Asparagus and spinach gratin, Ham "friand" pie, Spinach and hard-boiled egg gratin, New Zealand pies, Croque-monsieur potatoes, ... See them all 31
Comté cheese
Like these other recipes: Hearty potato and ham gratin, Chicken Brussels pie, Deep leek and potato quiche, Soft Croque-monsieur with 3 cheeses, Poached eggs with spinach and Comté milk, ... See them all 40
Egg yolk
Like these other recipes: How to succeed in making sabayon (syllabub), Asparagus "en petit pois", Panettone, Vanilla ice cream, Butter cream, ... See them all 73
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