Mornay sauce

Mornay sauce

Details

Difficulty:
3
Time:
Nutrition (per serving)

Calories: 0 kcal

P: 0g | F: 0g | C: 0g
Uomo
Uomo
(Man)
Calories
Carbs
Fats
Donna
Donna
(Woman)
Calories
Carbs
Fats
Allergens Present
Glutine (Gluten) Latte (Milk) Uova (Eggs)
Sauce made with bechamel, egg yolks, Parmesan cheese and light cream

Ingredients

  • Béchamel for 4 people
  • 1 egg yolk
  • 2 tablespoons grated Parmesan cheese
  • 250 ml (8 fl oz - 1 C) light cream

Prepare béchamel following our instructions.
Mix egg yolk with light cream and add this mixture to béchamel sauce, far from the heat. Stir and warm up quickly. At this point add Parmesan cheese, far from the heat. Season to taste with salt, only if necessary.
The sauce is ready.

Note

This sauce is perfect with hard-boiled eggs and a great variety of fish. You can also use it with baked vegetables even if when you have to broil them.