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
4 people
3 IngredientsLast modified on: June 12th 2024
For 4 people, you will need:
500 g 
30 g 
50 g 
Times for this recipe
Preparation: 6 min.
Cooking: 9 min.
All in all: 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.
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 | 90 RDI=30 % | 210 RDI=20 % | 200 RDI=20 % | 1,300 RDI=50 % | 5,430 RDI: 50 % |
| Per 100 g | 20 RDI=4 % | 40 RDI=3 % | 40 RDI=4 % | 220 RDI=8 % | 940 RDI: 8 % |
| Per person | 20 RDI=6 % | 50 RDI=4 % | 50 RDI=6 % | 320 RDI=10 % | 1,360 RDI: 10 % |
How much will it cost?
- For 4 people : 1.85 €
- 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.
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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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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.
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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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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).
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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: Spinach parmentier, Leek and Mimolette tart, Escalope cordon bleu, Gratin "grilled inside", Spinach and cauliflower with sesame béchamel sauce, ... See them all 31
Comté cheese
Like these other recipes: Deep leek and potato quiche, Fougasse with bacon and Comté, Polenta à la Comtoise, Brioche tart with Comté cheese, Mozzarella pasta bake, ... See them all 40
Egg yolk
Like these other recipes: Key Lime Pie for Jeremy, Panettone, Blackcurrant, vanilla and lime verrine , Lime confectioner's custard (pastry cream), Sicilian Epiphany Pie, ... See them all 73
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