How to make Mornay sauce?

In cooking, as in any field, everything has a name! And the simple addition of an ingredient transforms the name of a recipe. A pastry cream to which butter is added becomes mousseline cream; if we prefer to add whipped cream to it, it will henceforth be called diplomat, etc.
Let's leave aside pastry and the different basic creams you need to know to get interested in cooking.

What is Mornay sauce?

Mornay sauce is simply a variation of béchamel sauce to which grated Emmental or Gruyere cheese and egg yolks are added, for a delicious sauce. Named in honor of the elegant Marquis de Mornay, this sauce was created in the kitchens of the Grand Véfour in the 1820s.
The addition of egg can be optional for a lighter result, but if there is cheese in the béchamel, this sauce will be called Mornay!

How to make Mornay sauce?

For 4 people

30g butter
30 g of flour
50 cl of milk
50 g grated Gruyère cheese
1 egg yolk

Melt the butter without coloring. Add the flour all at once, and let it cook until everything comes together. Let it gradually relax with the milk, then let it cook for 4 to 5 minutes, stirring constantly, until it thickens.
Add a little nutmeg, gruyere, egg, salt and pepper. The sauce is ready to use.

For those with a sweet tooth, you can double the dose of cheese.

In which recipes should you use Mornay sauce?

In all cases where béchamel sauce is used, you can transpose with Mornay sauce. In a vegetable gratin, a croque-monsieur, lasagna, endive with ham, or with eggs, Mornay sauce is always perfect.

Get to your stove!

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