A Classic Mornay sauce
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.
Mornay sauce is a classic béchamel sauce enhanced with grated cheese and egg yolk.
EQUIPMENT (click pictures for details)
- 40 gr unsalted butter
- 40 gr all-purpose flour
- ½ L milk
- 2 pcs egg yolks
- 40 gr gruyere grated
- 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.
Nutrition for 1 portion
Calories: 152kcalCarbohydrates: 9gProtein: 6gFat: 10gCholesterol: 36mgSodium: 81mgFiber: 1gSugar: 4gVitamin A: 374IUCalcium: 176mgIron: 1mg
Tried this recipe?Let us know how it was! #culinaryambition