Le Cordon Bleu

Sauce Mornay

Mornay Sauce

Preparation info
  • Yield: 1⅓ pounds or 600 grams

    4-6

    servings
    • Difficulty

      Easy

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About

A derivative of sauce béchamel, sauce Mornay is characterized by the addition of egg yolks and gruyère cheese. Invented by Joseph Voiron in the 19th century and named after his son Mornay (who was himself a cook), this sauce accompanies preparations destined to be grilled or baked.

Ingredients

U.S. Metric
1 pint

Method

  1. Temper the egg yolk: Whisk a small quantity of hot sauce béchamel into a bowl with the egg yolk, then stir the tempered yolk back into the sauce béchamel.
  2. Strain the mixture through a fine mesh sieve (chinois), add the gruyère cheese and mix until melted, then finish by mixing in the butter (monter au beurre).
  3. Serve immedia