Mornay Sauce

By Chef Damien

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Rate this recipe 4.2/5 (34 Votes)

1 Picture

White Sauce Chicken

basic white sauce

Ingredients

For the roux:
2 tbsp butter
2 tbsp flour
For the bechamel sauce:
1 scant cup of milk
1 pinch of nutmeg
For the Mornay sauce:
1 egg yolk
1/2 cup grated cheese

Details

Servings 2
Level of difficulty Easy
Preparation time 10mins
Cooking time 10mins
Cost Budget Friendly

Preparation

Step 1

- Melt in butter small saucepan over very low heat.
- Add the flour when the butter is melted and simmer for 3 minutes, whisking.
- Add the milk, a pinch of nutmeg and some salt.

Step 2

- Bring to a boil, whisking constantly and cook one minute to boil.
- Remove from heat and let cool slightly.

Step 3

- Add the grated cheese and egg yolk.
- Use or refrigerate

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