Dry base for freshly prepared Mornay sauce. For dishes: gratins, pasta, cauliflower.
100 g base + 400 g water. The yield is calculated, before taking into account losses and changes in density.
Process: Heat to boiling + 1 minute simmer. Then 30 minutes of infusion.
Dosage, nutritional value and working conditions for the product - in one place.
Cheesy powder, dry whole milk, maltodextrin, corn starch, dry cream, dry dairy serum, salt, yeast extract, dried ground onion, mustard powder, nutmeg, ground white pepper, xanthan gum, silicon dioxide (E551)
Allergens: milk, wheat (gluten), eggs, mustard
Per 100 g of dry mixture
440 kcal · 1841 kJ
100 g base + 400 g water.
Estimated yield: 500 g of finished sauce from 100 g of base.
Dilute 100 g of sauce in 400 g/ml water at room temperature, bring to a boil, stirring. Simmer over low heat for 1 minute (stirring), then leave for 30 minutes (until it becomes completely thick). The sauce is ready.
Allow the sauce to reach the texture called for in the instructions. Use in a dish according to your recipe.
Weigh the actual yield after preparation.
Dry mix: At a temperature not exceeding +25°C and relative air humidity not exceeding 75%. After opening the package, store the product under the same conditions within the general expiration date.
Ready sauce: dry storage conditions do not apply to it. Agree on the mode of storage, hot dispensing and reheating with the technologist for your process.
To agree on a supplier, request a valid declaration and specification for the required article.
Data updated September 6, 2026. When accepting, check with the batch labeling.
Enter your purchase prices. The calculation takes into account all components of the basic proportion; actual yield and serving size can be changed.
