Mornay Sauce
You can coat poached eggs, fish, vegetables and white meats with this sauce, then brown under a hot grill. This sauce can also be mixed with macaroni cheese.
Overview
A refined derivative of béchamel sauce enriched with egg yolks, cream, and sharp Gruyère cheese. The result is a luxuriously velvety sauce with subtle nutmeg warmth and umami richness, perfect for gratins, poached eggs, and delicate white fish preparations.
Ingredients
Base sauce
- 500 ml Béchamel Sauce
Enrichment
- 3 egg yolks
- 50 ml double cream
- 100 grams Gruyere cheese (finely grated)
Seasoning
- 1 pinch nutmeg
- salt
- pepper
Method
Stage 1 - Prepare liaison
- Mix the egg yolks and cream together in a bowl.
Stage 2 - Temper egg yolks
- Pour the egg and cream mixture into the warm béchamel, whisking constantly.
- Let the sauce bubble for about 1 minute, whisking continuously, to ensure yolks are fully cooked.
Stage 3 - Add cheese
- Take the pan off the heat.
- Shower in the grated cheese and stir until melted.
- Add nutmeg and taste, adjusting seasoning with salt and pepper as necessary.
Stage 4 - Serve
- Use immediately for poached eggs, fish, or vegetables that will be gratined.
Notes
- Gruyère cheese: Essential for authentic flavour; other cheeses lack the necessary depth and melting quality.
- Egg yolks: Must be tempered slowly to avoid scrambling; constant whisking is crucial.
- Nutmeg: Use sparingly, just a pinch; this sauce already has subtle spice from the béchamel.
Serving
Serve with poached eggs (Eggs Mornay), poached fish fillets, blanched vegetables, or white meats. Brown under a hot grill to create a golden crust before serving.
Storage
- Can be made ahead and refrigerated for 1 day in an airtight container.
- Reheat gently over low heat, stirring frequently, being careful not to scramble the eggs.
- Can be frozen for up to 1 month; thaw in refrigerator before reheating.
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