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

Mornay sauce is a classic béchamel sauce enhanced with grated cheese and egg yolk.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course sauces

Cuisine French

Servings 6 people

Calories 152 kcal

EQUIPMENT (click pictures for details)

Sauté pan with lid

Whisk

Cheese grater

Ingredients

 

MetricUS customary

 

1x2x3x

• 40 gr unsalted butter
• 40 gr all-purpose flour
• ½ L milk
• 2 pcs egg yolks
• 40 gr gruyere grated
• nutmeg

Instructions

 

• 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.
  

Notes

• 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

Keyword Béchamel, cheese, eggs

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