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
8 people
3 IngredientsLast modified on: June 12th 2024
For 8 people, you will need:
2 lb + 3.2 oz 
2.1 oz 
3.5 oz 
Times for this recipe
Preparation: 6 min.
Cooking: 9 min.
All in all: 15 min.
Step by step recipe
Stage 1 - 5 min.
Prepare 2 lb + 3.2 oz bechamel sauce, or reheat it if you made it in advance.
Stage 2 - 1 min.
Add 2.1 oz egg yolk...
Stage 3 - 4 min.
...and bring back to the boil, whisking constantly.
Stage 4 - 1 min.
Add 3.5 oz 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 | 180 RDI=70 % | 420 RDI=40 % | 410 RDI=60 % | 2,600 RDI=130 % | 10,870 RDI: 130 % |
| 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 8 people : 3.70 €
- 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
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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: Ham "friand" pie, Grilled ham and bechamel sandwiches, Scallops au gratin, Harvest Gratin, Italian style gratin, ... See them all 31
Comté cheese
Like these other recipes: Montlebon toast, Escalope cordon bleu, Two-cheese quiche, Polenta à la Comtoise, Bistro celery salad, ... See them all 40
Egg yolk
Like these other recipes: Savoury French toast, Crème de foie gras, Hazelnut and orange cake, Dauphinoise potatoes with Serano ham, Tagliatelle and courgette spaghetti, carbonara style, ... See them all 73
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