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Mornay Sauce

Mornay sauce

How many times it seems to us that the béchamel on baked pasta (or another preparation to be baked in the oven) is not exactly what we would like.

Most of the time, we are satisfied with mixing grated Parmesan cheese and baking it.

But ... there is Mornay sauce, a very useful sauce not only to bind vegetables to be baked in the oven and to enrich fish and white meats during the gratin.

 In practice, a béchamel to which eggs, cream and grated cheese are added.

Very simple yet an exceptional complement to transform from good to excellent many preparations.

Less anonymous of a béchamel but, like the béchamel sauce, of simple preparation.

It is a sauce that, depending on the needs, can be modified as best as possible; without prejudice to the main ingredient: the bechamel!

And now, starting as always from the ingredients, let's start cooking!





2 egg yolks






fresh cream




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Start by keeping all the ingredients ready, not just the béchamel sauce.

Then prepare the bechamel as per prescription.

When ready, remove from the heat and, without ever stopping mix, add the egg yolks, then the cream ...


... and, finally, grated cheese.

Continue to mix briefly until a smooth cream is obtained.

As it is ready for use, for example to tie vegetables to be baked in the oven.

If desired, it can also be used the following day if stored in the fridge and in a sealed container.


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  • print pdf Recipe, text only: to print or download.
  • If necessary, replace the Parmesan with a gruyere or grated asiago cheese
  • In some cases (eg savory pies with vegetables) I use only half béchamel and whole eggs, reducing the amount of cream.
  • The cream can be replaced by milk, wanting to be light!
  • for the fish you can remove the eggs and add one fish background.
  • Related articles: The bechamel sauce.

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