Total Time
15mins
Prep 5 mins
Cook 10 mins

Use Mornay sauce on poached eggs, souffles, or on omelets, fish (when poached or steamed) or vegie dishes. If you have a double boiler, use it to prepare the sauce (not a requirement)

Ingredients Nutrition

Directions

  1. Blend the egg yolk and cream with the white sauce.
  2. Place these ingredients into a sauce pan and bring the contents slowly to a low boil.
  3. Whish in the cheese (s).
  4. Remove the suace from the heat and season to taste with salt and cayenne pepper to taste.

Reviews

(1)
Most Helpful

The onion is not authentic. (Neither is the yolk and cream, but I could make allowance for that.) The onion changes the character of the sauce and it should not be called mornay in this form, imo.

Bart van Herk September 02, 2008

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