Mornay Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. Béchamel sauce
  • 1 egg yolk
  • ¾ oz. Parmesan


Add the egg yolk mixed with a little cooled sauce to the Béchamel sauce well below boiling-point. Cook the egg yolk without boiling it. Stir in the grated cheese and the cream, season and serve the sauce at once. If fish fumet is used add it hot, before the cream.

Serve with fish or vegetables.