Mornay Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 25 g butter
- 30 grams flour
- 500 ml milk
- Salt, pepper, nutmeg
- 1 egg (s), including the yolk
- 100 ml cream
- 30 g cheese (hard cheese), freshly rated
- 2 tablespoon whipped cream
Print Recipe
Pin Recipe Instructions
- Melt the butter, sprinkle with flour and sweat while stirring for 2-3 minutes. Slowly add the milk and stir until smooth with the whisk. Season with salt, pepper and nutmeg and simmer gently for 20 minutes while stirring.
- Whisk the egg yolks with the cream and add them to the sauce. Bring to the boil again while stirring.
- Then spread the sauce through a fine sieve to remove any lumps and then carefully heat it up again.
- Sprinkle in the grated hard cheese and let it melt while stirring.
- Finally fold in 2 tablespoons of whipped cream.
- Very good with vegetable casseroles and also with potato gratin with boiled potatoes.
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