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Mornay Sauce

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

3,632 5/5 based on 38 reviews

Last modified on: June 12^th 2024

Keywords for this recipe:

For 4 people, you will need:

1 1 lb + 1.6 oz Bechamel sauce
2 1.1 oz egg yolk
3 1.8 oz 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 lb + 1.6 oz Bechamel sauce, or reheat it if you made it in advance.

Stage 2 - 1 min.

Add 1.1 oz egg yolk...

Stage 3 - 4 min.

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

Stage 4 - 1 min.

Add 1.8 oz 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
1,298 Kcal or 5,434 Kj	90 gr	211 gr	204 gr
65 %	35 %	20 %	31 %

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 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.

Some other recipes using this recipe

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.

Mornay onion tart

In a shortcrust pastry base, a rather thick onion tart, where onions and lardons are deliciously bound with a Mornay sauce.
3,282 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).
9,1695 57 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: Montlebon toast, Chilli chicken and spinach gratin, Thin spinach and potato tart, Spinach Croque-monsieur , Purple artichokes in a cheesy gratin, ... All
	Comté cheese: You can get more informations, or check-out other recipes which use it, for example: Cocotte eggs with Comté, Triple-Cheese Pumpkin Gratin, Comtoise endive salad, Hearty potato and ham gratin, Fougasse with bacon and Comté, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Panettone, Fruit crémeux, Hazelnut and orange cake, Asparagus "en petit pois", Salmon chard rolls, ... All

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