A béchamel sauce enriched with egg yolks and flavoured with grated Gruyère cheese. It is used to coat dishes to be glazed under the grill or browned in the oven, including poached eggs, fish, shellfish, vegetables.

onion-flavored creamy cheese sauce with egg yolk and grated cheese

A basic béchamel sauce to which cheese has been added. It is sometimes varied with the addition of eggs or stock. Recipe: Mornay Sauce and Other Variations

A Béchamel sauce to which cheese has been added. Parmesan and Swiss are two popular choices for the cheese.

A bechamel sauce with Gruyere cheese, sometimes enriched with egg yolks. It is used mainly for fish and vegetable preparations.

A Mornay sauce is a Béchamel sauce with shredded or grated cheese added. Usually, it is half Gruyère and half Parmesan, though variations use different combinations of Gruyère, Emmental, or white cheddar.