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Mornay Sauce
Mornay sauce is made from béchamel sauce, to which egg yolk and grated cheese are added.
28 K 5/5 (38 reviews)
15 min.
Easy
1.85 €
4 people
3 IngredientsLast modified on: June 12th 2024
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
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=40 % | 210 RDI=20 % | 200 RDI=30 % | 1,300 RDI=70 % | 5,430 RDI: 70 % |
| 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 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
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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 recipe uses (among others)
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Gratin "grilled inside", Grilled ham and bechamel sandwiches, Spinach parmentier, Spinach Croque-monsieur , Harvest Gratin, ... See them all 31
Comté cheese
Like these other recipes: Triple-Cheese Pumpkin Gratin, Fougasse with bacon and Comté, Potato gratin, Brioche tart with Comté cheese, Chester, ... See them all 43
Egg yolk
Like these other recipes: Butter cream, Panettone, Ramekins of duchess potatoes, Langoustine sabayon tart, Key Lime Pie for Jeremy, ... See them all 75
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