Sauce Mornay - Traditional Recipe

Ingredients:

• 500 ml of béchamel (See recipe in the bases - mother sauces)

• 100 g of grated cheese (Gruyère or Comté)

• 30 g of butter

• 1 egg yolk

• Salt, pepper

Preparation:

1. Incorporate the grated cheese into the béchamel:
   Add the grated cheese to the hot béchamel and mix until it is completely melted and the sauce is smooth.

2. Add the egg yolk:
   Temper the egg yolk with a little bit of hot béchamel, then stir it into the sauce.

3. Add the butter:
   Incorporate the butter into the sauce and mix well.

4. Season:
   Season with salt and pepper to taste.

Tips:

• Cheese: The grated cheese should be of good quality to guarantee a smooth and flavorful sauce. Gruyère or Comté are the most classic, but you can also use Emmental or even Parmesan for a different touch.

• Texture: If you want a thicker sauce, you can add a little more cheese, or even a little more butter and cream.

Sauce Mornay is a flavorful and creamy variation of béchamel, perfect for comforting dishes. It is used in many classic recipes, and its richness makes it a perfect accompaniment for seafood dishes, gratins, or Eggs Benedict.