Mornay Sauce

by Elizabeth Skipper | June 10th, 2015 | Chef Recipe, Recipes

cheese sauce (400x400)Mornay is what the French call a basic cheese sauce. This also is a mornay sauce with a special touch. Most recipes don’t call for the addition of the egg yolk and cream, but it’s a nicety which increases the nutritional value of the sauce, enriches its appearance, and also uses up an extra yolk you might have on hand. 




Mornay Sauce


  1. 1 large egg yolk
  2. 2 TB light cream
  3. 1 cup hot béchamel (white) sauce (see below)
  4. 4-6 TB grated Parmesan cheese
  5. Salt & pepper to taste
Béchamel (White Sauce)
  1. 2 TB butter
  2. 2 TB flour
  3. 1 cup milk
  4. Salt to taste
  5. White pepper to taste
  1. Put the egg yolk and cream in a small saucepan.
  2. Mix well.
  3. Gradually whisk in the béchamel sauce.
  4. Stir and cook the mixture 1 to 2 minutes.
  5. Do not boil.
  6. Remove the pan from the heat, and add the cheese, continuing to whisk.
  7. Salt and pepper to taste.
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