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Sauce Mornay
Recipe type: Sauce
Cuisine: French
For eggs, fish, poultry, white meat and vegetables.
  • 2 cups thin béchamel sauce made with 2 tbsp. flour and 2 tbsp. butter, 2 cups milk
  • 3-4 egg yolks
  • 3 tbsp. heavy cream
  • ¾ cup grated Parmesan or Gruyere cheese
  1. Bring the béchamel to a boil.
  2. In a separate bowl beat together the yolks, and the cream.
  3. Pour into it a little of the hot béchamel, then pour this mixture back in the saucepan and boil a few minutes.
  4. Sprinkle the cheese and stir until well absorbed.
  5. Like béchamel, if not used immediately, rub the surface of the sauce with butter to prevent the formation of a skin.