Discover this Mornay sauce recipe. It is a recipe derived from béchamel sauce by the addition of an egg yolk and cheese. It can be used to coat vegetables or eggs, but also in casseroles.
Preparation of the sauce In a saucepan, over low heat, melt the butter. Quickly mixing, add the flour. Cook for a few minutes to achieve a frothy mixture. Remove the saucepan from the heat and let it cool.
Meanwhile, in another pot, heat the milk over low heat. Add the milk to the first mixture while whisking. Add the nutmeg and pepper.
Reheat over medium heat for 2 to 3 minutes while whisking.
Finishing In a mixing bowl, beat together the egg yolk and cream. Add them to the saucepan while whisking and cook again for 2 to 3 minutes. Stir in the cheese. Mix well to obtain a smooth sauce. It's ready.
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