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Le Chaudron recipe
Sauce Mornay au gruyère
Mornay cheese sauce with Gruyère
⏱ 20 minServes 4Easy245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 ml (2 cups)classic béchamel
100 g (3½ oz)grated Gruyère
50 g (2 oz)grated Parmesan
2egg yolks
50 g (2 oz)unsalted butter
1 pinchgrated nutmeg
- 500 ml (2 cups) classic béchamel
- 100 g (3½ oz) grated Gruyère
- 50 g (2 oz) grated Parmesan
- 2 egg yolks
- 50 g (2 oz) unsalted butter
- 1 pinch grated nutmeg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make a classic béchamel with butter, flour and milk, smooth and thick enough to coat a spoon.
- Keep the béchamel over very low heat without boiling so it doesn't split or stick.
- Lightly beat the yolks in a bowl, then whisk in a ladle of hot béchamel to temper them.
- Pour the tempered yolks into the béchamel, whisking hard.
- Add the grated Gruyère and Parmesan, stirring with a spatula over low heat until melted.
- Whisk in the cold butter in small cubes for a glossy finish.
- Grate in some nutmeg, then taste and adjust the salt and pepper. Serve hot.
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