Mornay Sauce
Mornay sauce is made from béchamel sauce, to which egg yolk and grated cheese are added.
13 K 5/5 (38 reviews)
15 min.
Easy
4 people
3 IngredientsLast modified on: June 12th 2024
For 4 people, you will need:
1 lb + 1.6 oz 
1.1 oz 
1.8 oz 
Times for this recipe
Preparation: 6 min.
Cooking: 9 min.
All in all: 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.
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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For this very green and vegetal recipe, vegetables are cooked separately, and bound with a Mornay sauce (Béchamel 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: Ham "friand" pie, Stuffed artichokes au gratin, Thin spinach and potato tart, Croque-monsieur, Ham and endives au gratin, ... See them all 30
Comté cheese
Like these other recipes: Triple-Cheese Pumpkin Gratin, Mozzarella pasta bake, Eggs Florentine, Hasselback or "Swedish-style" potatoes, Small cheese and bacon rolls , ... See them all 40
Egg yolk
Like these other recipes: Tagliatelle and courgette spaghetti, carbonara style, Apple and almond gratin, Blanquette of veal, Ramekins of duchess potatoes, Steamed leeks with morel sabayon, ... See them all 73
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