Mornay Sauce
Mornay sauce is a classic French cuisine sauce, derived from béchamel sauce, enriched with egg yolks and grated Gruyère cheese. This smooth and flavorful sauc
Mornay sauce is a classic French cuisine sauce, derived from béchamel sauce, enriched with egg yolks and grated Gruyère cheese. This smooth and flavorful sauce is ideal for accompanying vegetables, gratins, pasta, eggs, or fish. Its creamy texture and cheesy taste make it a staple of French gastronomy. The preparation of this sauce is simple and quick, and it can be flavored with spices or herbs.
Time
40 min. =
15 min. +
25 min.
Utensils
1 sauce pan1 grater1 bowl1 whisk
Ingredients for 6 parts
- 50 g. butter
- 0.25 c. à c. sea salt
- 500 ml. whole milk
- 50 g. soft / patent flour
- 0.1 c. à c. grounded nutmeg
- 2 egg yolks
- 100 g. gruyère
- 0.25 c. à c. white pepper
Steps
- In a saucepan, melt the butter over low heat.
- Add the flour and mix until you get a roux.
- Gradually pour in the milk, stirring constantly with a whisk until you get a smooth béchamel sauce.
- Simmer the sauce over low heat for 10 minutes, stirring occasionally.
- Remove the saucepan from the heat and add the egg yolks, grated Gruyère cheese, salt, white pepper, and nutmeg. Mix gently.
- Return the saucepan to a very low heat and cook for 2 minutes, without boiling, stirring constantly.
- Serve hot with vegetables, gratins, pasta, eggs, or fish.