Can it be better than a classic Béchamel sauce? Well, it probably can because Mornay sauce is a classic béchamel sauce enhanced with grated cheese and egg yolk.
This classic cheese sauce goes perfectly with cauliflower gratin, asparagus or filled savoury crepes.
EQUIPMENT (click pictures for details)
- Make a roux with the butter and flour and add the milk to make a béchamel sauce.
- When the béchamel is cooked, remove the pan from the stove. Incorporate the greated cheese, stir quickly and then add the egg yolks
- Combine well and season to taste.
- If gruyere is not available then use some Emmental, manchego or parmesan cheese.