Mornay sauce is a classic French cuisine sauce, derived from béchamel sauce, enriched with egg yolks and grated Gruyère cheese. This smooth and flavorful sauce is ideal for accompanying vegetables, gratins, pasta, eggs, or fish. Its creamy texture and cheesy…
Ustensiles
Ingrédients — 6 parts
Préparation
In a saucepan, melt the butter over low heat.
Add the flour and mix until you get a roux.
Gradually pour in the milk, stirring constantly with a whisk until you get a smooth béchamel sauce.
Simmer the sauce over low heat for 10 minutes, stirring occasionally.
Remove the saucepan from the heat and add the egg yolks, grated Gruyère cheese, salt, white pepper, and nutmeg. Mix gently.
Return the saucepan to a very low heat and cook for 2 minutes, without boiling, stirring constantly.
Serve hot with vegetables, gratins, pasta, eggs, or fish.