1,430 easy and fully explained recipes, with 33,930 photos and 78 videos

Mornay Sauce

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

2,203 5/5 based on 35 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
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.

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.
1,677 2 hours 14 min.

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).
56K4 40 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).
8,5845 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: Ham and endives au gratin, Moussaka, Gratin "grilled inside", Escalope cordon bleu, Spinach Croque-monsieur , ... All
	Comté cheese: You can get more informations, or check-out other recipes which use it, for example: Two-cheese vegetable gratin, Poached eggs with spinach and Comté milk, Cubed salad, Fougasse with bacon and Comté, Bistro celery salad, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Pain perdu, Chocolate cream, Clementine Creamy, Quiche filling mixture, Hollandaise sauce, ... All

Other recipes you may also like

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
323K4 2 hours 30 min. July 4^th 2018

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
610K 24.4 2 hours 34 min. June 26^th 2019

Blanquette of veal

Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
407K4.4 2 hours 49 min. February 5^th 2015

Steak burger topped with egg

A succulent steak burger, topped with a perfect egg. Here are all the tips you need to produce this simple but delicious dish.
251K4.9 52 min. June 22^th 2013

Strawberry and rhubarb crumble

A three-layer crumble: a layer of stewed rhubarb, then strawberries and a crumble topping. You'll see that the flavour of rhubarb goes very well with strawberries.
141K5 1 hour 40 min. May 18^th 2019

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.