Mornay sauce

45 min
Suitable for vegetarians
Additional culinary preparation: Sauces
Temperature: Hot
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 0.006 g
Ground white pepper 0.001 g
Ground nutmeg 0.001 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
246.87
kcal
Carbohydrates
14.95
g
Proteins
11.79
g
Lipids
15.41
g
Fiber 0.2 g
Saturates 7.03 g
Monounsaturated fatty acids 4.26 g
Polyunsaturated fatty acids 2.66 g
Cholesterol 64.15 mg
Calcium 373.73 mg
Iron 0.44 mg
Zinc 1.12 mg
Vitamin A 169.4 ug
Vitamin C 3.6 g
Folic acid 15.82 ug
Salt (Sodium) 355.99 mg
Sugars 10.04 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.