Mornay sauce


Mornay sauce
Mornay sauce poured over an orecchiette pasta dish

A Mornay sauce is a Béchamel sauce with shredded or grated cheese added. Usually, it consists of half Gruyère and half Parmesan cheese, though some variations use different combinations of Gruyère, Emmental cheese, or white Cheddar.[1]

It is often served with seafood or vegetables, and serves as a key ingredient in an authentic Hot Brown sandwich.

Etymology

Which duc de Mornay, if any, is honored in sauce Mornay is debated: Philippe, duc de Mornay (1549–1623), Governor of Saumur, and seigneur du Plessis-Marly, writer and diplomat, is generally the favored candidate, but a cheese sauce at his table would have to have been based on what we would term a velouté sauce, for Béchamel had not been invented. Sauce Mornay does not appear in Le cuisinier Royal, 10th edition, 1820; perhaps sauce Mornay is not older than the great Parisian restaurant of the 19th century, Le Grand Véfour in the arcades of the Palais-Royal, where sauce Mornay was introduced.[2] In the tout-Paris of Charles X, the Mornay name was represented by two extremely stylish men, the marquis de Mornay and his brother, styled comte Charles; they figure in Lady Blessington's memoir of a stay in Paris in 1828–29, The Idler in France.[3] They might also be considered, when an eponym is sought for sauce Mornay.

See also

References



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Look at other dictionaries:

  • Mornay sauce — [môr nā′] n. a rich white sauce to which grated cheese, usually Swiss or Parmesan, and seasonings have been added * * * …   Universalium

  • Mornay sauce — [môr nā′] n. a rich white sauce to which grated cheese, usually Swiss or Parmesan, and seasonings have been added …   English World dictionary

  • Mornay sauce — noun onion flavored creamy cheese sauce with egg yolk and grated cheese • Hypernyms: ↑cheese sauce * * * noun see mornay …   Useful english dictionary

  • Mornay sauce — noun Etymology: Philippe de Mornay Date: circa 1924 a cheese flavored cream sauce …   New Collegiate Dictionary

  • Sauce Mornay — Die Sauce Mornay ist eine Ableitung der Béchamelsauce vermischt mit etwas Rahm, geriebenem Käse, Butter und mit Cayennepfeffer abgeschmeckt. Inhaltsverzeichnis 1 Zusammensetzung 2 Zubereitung …   Deutsch Wikipedia

  • Mornay — may refer to: Surnames Philippe de Mornay Rebecca De Mornay Place Mornay, Saône et Loire, a commune in the French region of Bourgogne Other Mornay sauce This disambiguation page lists articles associated with the same tit …   Wikipedia

  • Sauce bechamel — Sauce béchamel Voir « béchamel » sur le Wiktionnaire …   Wikipédia en Français

  • Sauce béchamelle — Sauce béchamel Voir « béchamel » sur le Wiktionnaire …   Wikipédia en Français

  • Sauce — For other uses, see Sauce (disambiguation). In cooking, a sauce is liquid, creaming or semi solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to… …   Wikipedia

  • Sauce béchamel — La sauce béchamel ou béchamelle[1] est une sauce blanche préparée avec du beurre, de la farine et du lait, ou de la crème, utilisée comme base en cuisine. Sommaire 1 Historique 2 Diverses sauces à base de sauce béchamel …   Wikipédia en Français


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