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
12 people
3 IngredientsLast modified on: June 12th 2024
For 12 people, you will need:
- 1
1 kg 500 g bechamel sauce - 2
90 g egg yolk - 3
150 g Comté cheese - Total weight: 1,740 grams
Change measures:
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 kg 500 g bechamel sauce, or reheat it if you made it in advance.
Stage 2 - 1 min.
Add 90 g egg yolk...
Stage 3 - 4 min.
...and bring back to the boil, whisking constantly.
Stage 4 - 1 min.
Add 150 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 | 270 RDI=100 % | 630 RDI=60 % | 610 RDI=90 % | 3,890 RDI=200 % | 16,300 RDI: 200 % |
| 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 12 people : 5.50 €
- 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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Eggs Florentine are soft-boiled eggs served on a bed of spinach, topped with Mornay sauce and baked au gratin.
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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 and endives au gratin, Moussaka, Gratin "grilled inside", Chilli chicken and spinach gratin, Thin spinach and potato tart, ... See them all 31
Comté cheese
Like these other recipes: Escalope cordon bleu, Green bean and potato salad with paprika, Hasselback or "Swedish-style" potatoes, Soft Croque-monsieur with 3 cheeses, Potato gratin with 3 cheeses, ... See them all 40
Egg yolk
Like these other recipes: Fruit crémeux, Real custard sauce (crème anglaise), Lemon Confectioner's Custard, Chocolate mousse, Fish in white wine, ... See them all 73
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