Mornay Sauce
Mornay sauce is made from béchamel sauce, to which egg yolk and grated cheese are added.
18 K 5/5 (38 reviews)
15 min.
Easy
8 people
3 IngredientsLast modified on: June 12th 2024
For 8 people, you will need:
1 litre 
60 ml 
100 ml 
Times for this recipe
Preparation: 6 min.
Cooking: 9 min.
All in all: 15 min.
Step by step recipe
Stage 1 - 5 min.
Prepare 1 litre bechamel sauce, or reheat it if you made it in advance.
Stage 2 - 1 min.
Add 60 ml egg yolk...
Stage 3 - 4 min.
...and bring back to the boil, whisking constantly.
Stage 4 - 1 min.
Add 100 ml 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
Mornay onion tart
In a shortcrust pastry base, a rather thick onion tart, where onions and lardons are deliciously bound with a Mornay sauce.
19 K 2 hours 15 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).
19 K5 60 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).
71 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.
12 K 55 min.
Eggs Florentine
Eggs Florentine are soft-boiled eggs served on a bed of spinach, topped with Mornay sauce and baked au gratin.
8,616 50 min.
This recipe uses (among others)
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Harvest Gratin, Ham and endives au gratin, Grilled ham and bechamel sandwiches, Moussaka, Spiced butternut gratin, ... See them all 31
Comté cheese
Like these other recipes: Fougasse with bacon and Comté, Chicken Brussels pie, Courgettes (zuchinis) , Soft Croque-monsieur with 3 cheeses, Brussels sprouts salad with smoked trout and Comté cheese, ... See them all 40
Egg yolk
Like these other recipes: Chocolate cream, Chocolate eclairs, Lime confectioner's custard (pastry cream), Pistachio confectioner's custard, Lemon Confectioner's Custard, ... See them all 73
Other recipes you may also like
Surprise bread
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.December 27th 2020709 K 84.5 6 hours 25 min.
Five hours poultry
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...January 27th 2012546 K3.8 5 hours 15 min.
Don't add a stock cube whole
If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve.February 21th 2011140 K5 2 min.
How to keep meat tender after cooking
When you cook meat, the cooking heat causes the juices to run back inside, so the outside dries up somewhat. Here is a tip to avoid this.February 21th 2011118 K4.3 5 min.
How to prevent a sheet of paper sliding
If you put cooking parchment on a baking sheet, you will find it slides all over the place, which is annoying.February 21th 201170 K4.5 3 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
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.