Mornay Sauce Recipe

A Mornay sauce is a Béchamel sauce with grated Gruyere cheese and egg yolks added. It is used to coat dishes to be glazed (gratinated) under the grill (broiler) or browned in the oven. It is a derivative Béchamel sauce used with poached eggs, fish, shellfish, vegetables, filled pancakes, etc. It is also used as the base in savory soufflé, including cheese.

Preparation Time: 5 minutes          Cooking Time: 10 minutes          Yield: 2 cups of Mornay sauce

Ingredients
1½ oz. (40 g) butter
1½ oz. (40 g) all-purpose flour
1 1/3 cups milk
1/4 tsp cayenne pepper
1/4 tsp salt
1/8 tsp nutmeg
4 oz. (1 cup) shredded Gruyère cheese
4 eggs yolks

Preparation Steps:

In a 2 to 3-quart pan over medium heat, melt the butter, add flour and whisk until the mixture is smooth and bubbling. Whisk in the milk, cayenne, and salt and continue whisking until sauce boils and thickens for 3 to 4 minutes.

Remove from the heat.  Add cheese and stir until melted.

Add egg yolks and stir until the mixture is blended and smooth. Taste and rectify the seasoning if necessary.