Loretta Sebastiani
Mornay sauce
(
Salsa Mornay
)
Authentic Italian recipe
difficulty: medium
time: preparation: 15 minutes
cooking: 25 minutes
calories: 403 (kCal)
Ingredients / Serves 4
- Béchamel for 4 people
- 1 egg yolk
- 2 tablespoons grated Parmesan cheese
- 250 ml (8 fl oz - 1 C) light cream
- Difficulty:
- medium difficulty
- Time: preparation: 15 minutes
- How many calories in a serving?
- Calories:
403 (kcal)
21 % -
1684 (kJ)
Protein: 7.8 (g) 16 % GDA
Total fat: 35.9 (g) 52 % GDA
Total carbohydrate: 12.9 (g) 5 % GDA
Sugars: 5.3 (g) 6 % GDA
cooking: 25 minutes
Download free PDF version (218 download).
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.