Mornay Sauce
Mornay sauce is made from béchamel sauce, to which egg yolk and grated cheese are added.
6,003 5/5 based on 38 reviews
Last modified on: June 12th 2024
Keywords for this recipe: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 20 % | 110 10 % | 100 20 % | 650 30 % | 2,720 30 % |
| Per 100 g | 20 6 % | 40 3 % | 40 5 % | 220 10 % | 940 10 % |
| Per person | 20 9 % | 50 5 % | 50 8 % | 320 20 % | 1,360 20 % |
How much will it cost?
- For 2 people : 0.91 €
- Per person : 0.46 €
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
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).
59K4 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.
3,922 55 min.
Mornay onion tart
In a shortcrust pastry base, a rather thick onion tart, where onions and lardons are deliciously bound with a Mornay sauce.
5,403 2 hours 14 min.
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).
11K5 57 min.
This recipe uses (among others)
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Gratin "grilled inside", Spinach and hard-boiled egg gratin, Thin spinach and potato tart, Gratin of Jerusalem artichokes à la Comtoise, Montlebon toast, ... See them all 29
Comté cheese
Like these other recipes: Comtoise endive salad, Involtinis, Triple-Cheese Pumpkin Gratin, Montlebon toast, Hearty potato and ham gratin, ... See them all 35
Egg yolk
Like these other recipes: Apple and almond gratin, Crème brulée, Spaghetti Carbonara, Smoked eggs, Salmon chard rolls, ... See them all 72
Other recipes you may also like
How to break a chocolate bar into small pieces
Most of the time chocolate needs to be broken into small pieces before use, because it melts faster and more evenly. Here is a way to do it quickly.February 21th 2011155K3 1 min.
French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.July 13th 2022436K 234.3 1 hour 10 min.
Almond dacquoise
A dacquoise is a sort of almond meringue that can be eaten like a biscuit or can be used as the base of more sophisticated desserts.June 28th 2011197K5 44 min.
Piedmont salad
Piedmont salad is a mix of potaotes, tomatoes, hard-boiled eggs, gherkins and cervelas sausage dressed with mayonnaise.September 29th 2012269K 14.5 1 hour 19 min.
Pickled gherkins
Preparing your own gherkins in vinegar is quite straightforward, if you know how to avoid a few pitfalls. Here's a recipe which works every time.August 21th 2013763K 73.1 4 hours 36 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.