Mornay sauce

45 min
Suitable for vegetarians
Temperature: Hot
Additional culinary preparation: Sauces
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Sterilised milk 1.0 l
Plain flour 0.03 kg
Margarine 0.03 kg
Grated cheese 0.05 kg
Pasteurised egg 0.025 kg
Table salt 6.25 g
Ground white pepper 1.0 g
Ground nutmeg 1.0 g
Elaboration
  • Make a bechamel sauce with a roux of 35 g per litre.
  • Take a couple of litres and cool.
  • Add the grated cheese to the rest of the hot sauce.
  • Mix the egg yolks with the cooled bechamel and then mix it off the heat with the rest of the sauce.
Nutritional information (1 portion)
Energy
248.14
kcal
Carbohydrates
15.03
g
Proteins
11.82
g
Lipids
15.49
g
Sugars 10.04 g
Salt (Sodium) 841.17 mg
Folic acid 15.97 ug
Vitamin C 3.6 g
Vitamin A 169.41 ug
Zinc 1.13 mg
Iron 0.48 mg
Calcium 374.99 mg
Cholesterol 64.15 mg
Polyunsaturated fatty acids 2.67 g
Monounsaturated fatty acids 4.27 g
Saturates 7.08 g
Fiber 0.26 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.