Wondering about whether one of the mother sauces, Bechamel, really is classically made with eggs? Michel Roux says so by showing a recipe for this sauce in his book Eggs. However most recipes I have seen do not have eggs.
Does anyone know what Escoffier said about the sauce?
EDIT: OOPS! I meant Mornay. So sorry. His Bechamel does not contain eggs, but his Mornay does. Does Mornay classically contain eggs? And btw he mixes the eggs into the Bechamel, along with cream, and cooks it for a minute on a medium - high heat. So in the end it's not raw eggs from what I can tell.