1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

Mornay Sauce

Mornay sauce is made from béchamel sauce, to which egg yolk and grated cheese are added.

3,654 5/5 based on 38 reviews

Last modified on: June 12^th 2024

Keywords for this recipe:

For 12 people, you will need:

1 1 litre 500 ml Bechamel sauce
2 90 mls egg yolk
3 150 mls Comté cheese

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
6 min.	9 min.	15 min.

Step by step recipe

Stage 1 - 5 min.

Prepare 1 litre 500 ml Bechamel sauce, or reheat it if you made it in advance.

Stage 2 - 1 min.

Add 90 mls egg yolk...

Stage 3 - 4 min.

...and bring back to the boil, whisking constantly.

Stage 4 - 1 min.

Add 150 mls Comté cheese...

Stage 5 - 4 min.

...and carefully whisk in.

Turn off the heat and your Mornay sauce is ready.

Note: If you need a very smooth sauce, you can give it a quick blast with a blender, or strain it through a sieve.

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 19^thcentury epicurean named Philippe de Mornay.

Keeping

1 or 2 days in the fridge, protected by cling film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,894 Kcal or 16,303 Kj	270 gr	632 gr	613 gr
195 %	104 %	60 %	93 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
224 Kcal or 938 Kj	16 gr	36 gr	35 gr
11 %	6 %	3 %	5 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
325 Kcal or 1,361 Kj	22 gr	53 gr	51 gr
16 %	9 %	5 %	8 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Gluten, Egg

How much will it cost?

For 12 people : 5.48 €
Per person : 0.46 €

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.
3,285 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).
9,2275 57 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).
57K4 40 min.

See all recipes that use it

This recipe uses (among others)

	Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Bolognaise lasagne, Chilli chicken and spinach gratin, Montlebon toast, Potato and broccoli gratin, Scallops au gratin, ... All
	Comté cheese: You can get more informations, or check-out other recipes which use it, for example: Escalope cordon bleu, Deep leek and potato quiche, Montlebon toast, Poached eggs with spinach and Comté milk, Courgettes (zuchinis) , ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Spaghetti Carbonara, Apple and almond gratin, Clementine confectioner's custard, Vanilla ice cream, ... All

Other recipes you may also like

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
356K4.3 1 hour 14 min. March 17^th 2011

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
333K5 50 min. July 30^th 2021

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3^rd 2019

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
407K3.5 12 min. March 21^th 2017

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
765K 44 24 min. October 20^th 2012

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.