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Mornay Sauce
Mornay sauce is made from béchamel sauce, to which egg yolk and grated cheese are added.
33 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 | 89 RDI=138 % | 210 RDI=80 % | 204 RDI=280 % | 1,298 RDI=65 % | 5,434 RDI: 65 % |
| Per 100 g | 15 RDI=24 % | 36 RDI=14 % | 35 RDI=48 % | 223 RDI=11 % | 937 RDI: 11 % |
| Per person | 22 RDI=35 % | 52 RDI=20 % | 51 RDI=70 % | 324 RDI=16 % | 1,359 RDI: 16 % |
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 recipeSee them all 6
Eggs Florentine
Eggs Florentine are soft-boiled eggs served on a bed of spinach, topped with Mornay sauce and baked au gratin.
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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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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).
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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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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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This recipe uses (among others)
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Purple artichokes in a cheesy gratin, Spinach Croque-monsieur , Leek and Mimolette tart, Chilli chicken and spinach gratin, Ham and endives au gratin, ... See them all 31
Comté cheese
Like these other recipes: Chard gratin à la Mornay, Mini cheese and mustard toasts, Hasselback or "Swedish-style" potatoes, Potato and onion scarpaccia, Spinach and Comté Loaf, ... See them all 46
Egg yolk
Like these other recipes: Tagliatelle and courgette spaghetti, carbonara style, Vanilla ice cream, Chocolate mousse with hazelnuts, Crème brulée, How to succeed in making sabayon (syllabub), ... See them all 76
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