Mornay sauce

The sauce Mornay , also Mornaysauce , is a variation of bechamel sauce . It was probably named after the French statesman Philippe Duplessis-Mornay .

For the preparation, a finished bechamel with butter is mounted and mixed with grated Parmesan or Emmentaler . The final alloying with egg yolk is a traditional variant of this. If the Mornay sauce is intended for fish dishes, the underlying white sauce is cooked with fish stock or broth instead of milk .

If the Mornay sauce is to be used for gratinating , let it cool down beforehand and fold in stiff egg whites .

Individual evidence

↑ Richard Hering: Herings Lexicon of the Kitchen . Ed .: F. Jürgen Herrmann. 20th edition. Pfanneberg, Haan-Gruiten 1990, ISBN 978-3-8057-0587-5 (first edition: 1907).
↑ The new kitchen dictionary. From Aachener Printen to intermediate ribs . 10th edition. dtv, Munich 2006, ISBN 978-3-423-36245-0 .

[1] Richard Hering: Herings Lexicon of the Kitchen . Ed .: F. Jürgen Herrmann. 20th edition. Pfanneberg, Haan-Gruiten 1990, ISBN 978-3-8057-0587-5 (first edition: 1907).

[2] The new kitchen dictionary. From Aachener Printen to intermediate ribs . 10th edition. dtv, Munich 2006, ISBN 978-3-423-36245-0 .