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Mornay Sauce

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

2,204 5/5 based on 35 reviews

Last modified on: June 12^th 2024

Keywords for this recipe:

For 4 people, you will need:

1 500 g Bechamel sauce
2 30 g egg yolk
3 50 g Comté cheese
Total weight: 580 grams

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 500 g Bechamel sauce, or reheat it if you made it in advance.

Stage 2 - 1 min.

Add 30 g egg yolk...

Stage 3 - 4 min.

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

Stage 4 - 1 min.

Add 50 g 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
663 Kcal or 2,776 Kj	45 gr	76 gr	89 gr
33 %	17 %	7 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
114 Kcal or 477 Kj	8 gr	13 gr	15 gr
6 %	3 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
166 Kcal or 695 Kj	11 gr	19 gr	22 gr
8 %	4 %	2 %	3 %

% 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 4 people : 1.83 €
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.

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For this very green and vegetal recipe, vegetables are cooked separately, and bound with a Mornay sauce (Béchamel with cheese).
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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 gratin is made with a layer of pre-cooked spinach, then sliced hard-boiled eggs and a Mornay sauce (an enriched bechamel with cheese).
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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: Scallops au gratin, Spiced butternut gratin, Spinach on toast with bechamel, Grilled ham and bechamel sandwiches, Purple artichokes in a cheesy gratin, ... All
	Comté cheese: You can get more informations, or check-out other recipes which use it, for example: Triple-Cheese Pumpkin Gratin, Soft Croque-monsieur with 3 cheeses, Cocotte eggs with Comté, Chicken Brussels pie, Fougasse with bacon and Comté, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Potato galette, Chocolate cream, Smoked eggs, Dauphinoise potatoes with Serano ham, ... All