Sauce Mornay
- Total time
- 50 min
- servings
- 4 servings
- Dish type
- Main dish
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Prep
25 min
Cook
25 min
Total time
50 min
Ingredients
Ingredients
- 70 g 70 g Butter
- 70 g 70 g Flour
- 1 l 1 l Milk
- 2 2 Egg yellow(s)
- 100 g 100 g Grated crane
- 1 1 strand(s) Thyme
- 1 1 Laurier sheet
- 1 1 pinch(s) Grated nutmeg
- Cayenne pepper
- Salt
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This recipe is broken down into 5 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Boil the milk with thyme and laurel. Melt the butter in a medium-sized, thick-bottom pan over very low heat and incorporate the flour.
- 2
Cook 4 to 5 minutes, continuing to stir with the wooden spatula, to avoid lumps.
- 3
Let the reds cool, then, out of the heat, pour over the boiling milk. Mix with a sauce whip until you get a very smooth sauce.
- 4
Then cook, over medium heat, for about ten minutes, not forgetting to stir often enough.
- 5
Add 2 egg yolks and 100 g of grated cheese to this béchamel.
- 6
Salt, pepper, add 1 pinch of nutmeg.
Nutrition
- calories
- 245 kcal
- fatContent
- 18 g
- fiberContent
- 0 g
- sugarContent
- 8 g
- sodiumContent
- 320 mg
- proteinContent
- 9 g
- cholesterolContent
- 95 mg
- carbohydrateContent
- 12 g
- saturatedFatContent
- 12 g
- unsaturatedFatContent
- 6 g
Indicative values from the source, for the original recipe.
Source : recette-plus
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