Mornay sauce
Mornay sauce is a classic béchamel sauce enhanced with grated cheese and egg yolk.
EQUIPMENT (click pictures for details)
Ingredients
- 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
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