5.0
(6)
Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
Before starting this Mornay Sauce recipe, make sure you have organised all the necessary ingredients.
Step 2
Bring the milk to a boil.
Step 3
Melt the butter in a saucepan.
Step 4
When the butter starts sizzling, add all the flour at once.
Step 5
Combine well with a whisk.
Step 6
Cook the white roux for a few minutes. Make sure the white sauce does not brown. This is essential to make a successful Béchamel sauce.
Step 7
Pour the boiling milk on the cold white roux.
Step 8
Combine well with a whisk and bring to a boil again.
Step 9
The sauce bechamel should start thickening. Season with salt, pepper and grated nutmeg.
Step 10
Add the egg yolk.
Step 11
Cook for a few minutes, whisking continuously. Add the grated cheese.
Step 12
Transfer the sauce into a recipient and leave to cool. To avoid a crust forming on top, you can tap the surface of the sauce with a knob of butter.
Your folders
foodnetwork.com
Your folders
allrecipes.com
4.5
(101)
20 minutes
Your folders
en.wikipedia.org
Your folders
wikiwand.com
Your folders
reluctantgourmet.com
4.5
(2)
10 minutes
Your folders
foodnetwork.com
4.0
(2)
9 minutes
Your folders
cooking.nytimes.com
4.0
(57)
Your folders
ricette.giallozafferano.it
4.9
(14)
15 minutes
Your folders
cucchiaio.it
4.0
(8)
25 minutes
Your folders
olivemagazine.com
Your folders
cookidoo.com.au
45 minutes
Your folders
foodandwine.com
4.0
(3.6k)
Your folders
southernliving.com
Your folders
bestrecipes.com.au
4.6
(30)
45 minutes
Your folders
taste.com.au
4.1
(7)
20 minutes
Your folders
southernliving.com
Your folders
womensweeklyfood.com.au
50 minutes
Your folders
foodnetwork.com
4.8
(8)
30 minutes
Your folders
wandercooks.com
4.9
(7)
35 minutes