White Sauces
Non-illustrated recipe - Illustrated recipe

Mornay Sauce

Mornay Sauce
  • For : 1/2 litre
  • Time : 40 minutes
  • Difficulty : 

Ingredients for Mornay Sauce :

  • 40 g butter
  • 40 g flour
  • 1/2 litre milk
  • 50 g grated cheese
  • 1 egg yolk
  • salt
  • pepper
  • nutmeg
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Technical stages for Mornay Sauce :

Mornay Sauce - 1
1

Bring the milk to a boiling point.

Mornay Sauce - 2
2

Melt the butter in a pot.

Mornay Sauce - 3
3

When it starts to crackle, add the flour at once.

Mornay Sauce - 4
4

Mix well with a wooden spatula or a whisk.

Mornay Sauce - 5
5

Cook the white roux for a few minutes. Beware not to let it brown. It must not get any coloration.

Mornay Sauce - 6
6

Pour the boiling milk on the cold roux.

Mornay Sauce - 7
7

Whisk and bring again to a boiling point. The bechamel will thicken.

Mornay Sauce - 8
8

the egg.

Mornay Sauce - 9
9

Add the yolk, keep the white aside for another use.

Mornay Sauce - 10
10

Laisser cuire quelques minutes en remuant constamment. Ajouter le gruyère rapé.

Mornay Sauce - 11
11

Transfer to a container or bowl and let cool. Brush the surface with a knob of butter to prevent a crust from forming.
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