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[[File:Mornay Sauce.jpg|thumb]]
{{short description|Type of béchamel sauce including cheese}}
{{short description|Type of béchamel sauce including cheese}}
{{Infobox prepared food
{{Infobox food
| name = Mornay sauce
| name = Mornay sauce
| image = Sauce Mornay.jpg
| image_size = 250px
| image_size = 250px
| caption = Mornay sauce over an [[orecchiette]] pasta dish
| alternate_name =
| alternate_name =
| country = [[France]]
| country = [[France]]
Line 13: Line 10:
| type = [[Sauce]]
| type = [[Sauce]]
| served =
| served =
| main_ingredient = [[Béchamel sauce]], [[Gruyère cheese|Gruyère]]
| main_ingredient = [[Béchamel sauce]], [[Gruyère cheese|Gruyère]], [[Parmesan cheese|Parmesan]]
| variations =
| variations =
| calories =
| calories =
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}}
}}


A '''Mornay sauce''' is a [[béchamel sauce]] with shredded or grated [[cheese]] added.<ref>{{cite book|title=La Technique|date=1995|publisher=The French Culinary Institute|location=New York|page=44}}</ref><ref>{{cite book|last1=Hasterosk|first1=edição de Aude Mantoux ; colaboração de Laurence Alvado e Rupert|title=Le grande Larousse gastronomique|date=2007|publisher=Larousse|location=Paris|isbn=978-2-03-582360-1|page=783|edition=[Éd. 2007].}}</ref> Some variations use different combinations of Gruyère, [[Emmental (cheese)|Emmental cheese]], white [[Cheddar cheese|cheddar]]<ref name="McGee">{{cite book|last=McGee|first=Harold|title=On Food and Cooking; The Science and Lore of the Kitchen|year=2004|publisher=[[Charles Scribner's Sons|Scribner]]|location=New York, NY, USA|isbn=0-684-80001-2|pages=65–66 and 587|url=https://books.google.com/books?id=bKVCtH4AjwgC&q=harold+mcgee+on+food+and+cooking}}</ref> or even [[Parmigiano-Reggiano|Parmesan cheese]].<ref>{{Cite book|last1=Gringoire|first1=Théophile Auteur du texte|url=https://gallica.bnf.fr/ark:/12148/bpt6k9638563t|title=Le répertoire de la cuisine (3e édition) / Th. Gringoire et L. Saulnier|last2=Saulnier|first2=Louis Auteur du texte|date=1923|language=EN}}</ref> A Mornay sauce made with cheddar is commonly used to make [[macaroni and cheese]].
A '''Mornay sauce''' is a [[béchamel sauce]] with grated [[cheese]] added.<ref>{{cite book|title=La Technique|date=1995|author=Jacques Pépin|publisher=The French Culinary Institute|location=New York|page=44}}</ref><ref>{{cite book|last1=Hasterosk|first1=edição de Aude Mantoux; colaboração de Laurence Alvado e Rupert|title=Le grande Larousse gastronomique|date=2007|publisher=Larousse|location=Paris|isbn=978-2-03-582360-1|page=783|edition=[Éd. 2007].}}</ref> The usual cheeses in [[French cuisine]] are [[Parmesan Cheese|Parmesan]] and [[Gruyère cheese|Gruyère]], but other cheeses may also be used. In French cuisine, it is often used in fish dishes. In [[American cuisine]], a Mornay sauce made with cheddar is commonly used for [[macaroni and cheese]].


==Etymology==
==Etymology==
The name origin of Mornay sauce is debated. It may be named after [[Philippe de Mornay|Philippe, duc de Mornay]] (1549–1623), [[Saumur|Governor of Saumur]] and seigneur du Plessis-Marly, writer and diplomat, but a cheese sauce during this time would have to have been based on a [[velouté sauce]] because béchamel had not yet been developed.<ref name=Nicks/>. According to Other theories, the sauce was named after the Duke of Mornay in the late 1600s. However, the original mornay sauce came into existence before [[Béchamel sauce|béchamel]], so the original version of the cheese sauce that the Duke was given to eat was certainly a bit different what we eat today.<ref>{{cite web |last1=Misal |first1=Pranjal |title=Tasteatlas |url=https://www.tasteatlas.com/mornay-sauce |website=Tasteatlas}}</ref>.
The origin of the name is uncertain. It may be named after [[Philippe de Mornay|Philippe, duc de Mornay]] (1549–1623), the French diplomat and writer, but a cheese sauce during this time would have to have been based on a [[velouté sauce]] because béchamel had not yet been developed,<ref name=Nicks/> so the cheese sauce that the Duke would have known was different from the contemporary version.<ref>{{cite web |url=https://www.tasteatlas.com/mornay-sauce |website=Tasteatlas |title=Mornay Sauce &#124; Traditional Sauce from France &#124; TasteAtlas }}</ref>


''Sauce Mornay'' does not appear in ''[[Le Cuisinier Impérial|Le cuisinier Royal]]'', 10th edition, 1820, perhaps because ''sauce Mornay'' is not older than the seminal Parisian restaurant [[Le Grand Véfour]], where ''sauce Mornay'' was introduced.<ref name=Nicks>{{cite web|title=Cuisine Bourgeoise |url=http://www.nicks.com.au/gasthist/page15.html |work=History of Gastronomy |publisher=Nicks Wine Merchants |access-date=2 July 2011 |url-status=unfit |archive-url=https://web.archive.org/web/20050402231640/http://www.nicks.com.au/gasthist/page15.html |archive-date=April 2, 2005 }}</ref>
''Sauce Mornay'' does not appear in ''[[Le Cuisinier Impérial|Le cuisinier Royal]]'', 10th edition, 1820, perhaps because ''sauce Mornay'' is not older than the seminal Parisian restaurant [[Le Grand Véfour]], where ''sauce Mornay'' was introduced.<ref name=Nicks>{{cite web|title=Cuisine Bourgeoise |url=http://www.nicks.com.au/gasthist/page15.html |work=History of Gastronomy |publisher=Nicks Wine Merchants |access-date=2 July 2011 |url-status=unfit |archive-url=https://web.archive.org/web/20050402231640/http://www.nicks.com.au/gasthist/page15.html |archive-date=April 2, 2005 }}</ref>


⚫
==Ingredients==
In the ''[[Tout-Paris]]'' of [[Charles X of France|Charles X]], the Mornay name was represented by two stylish men, the marquis de Mornay and his brother, styled comte Charles. They figure in [[Marguerite Gardiner, Countess of Blessington|Lady Blessington]]'s memoir of a stay in Paris in 1828–29, ''The Idler in France''.<ref name=Blessington>{{cite book|last=Blessington|first=Countess of|title=The Idler in France|year=1841|publisher=Henry Colburn|location=London, England, UK|url=https://books.google.com/books?id=gf0-AAAAYAAJ&q=%22The+Idler+in+France%22}}</ref> They might also be considered, when an [[eponym]] is sought for ''sauce Mornay''.
Mornay sauce is a smooth sauce made from [[béchamel sauce]] (butter, flour, milk), grated cheese, salt, and pepper, and often enriched with egg yolk.<ref name=":0">{{Cite book |last=Pépin |first=Jacques |url=https://books.google.com/books?id=jZocar1vvWcC&q=mornay |title=Essential Pépin: More Than 700 All-Time Favorites from My Life in Food |date=2011-10-18 |publisher=Houghton Mifflin Harcourt |isbn=978-0-547-60738-2 |pages=72 |language=en}}</ref><ref name=":1">{{Cite book |last=Gringoire |first=Th Saulnier |url=https://archive.org/details/lerepertoiredela0000grin/page/18/mode/2up?q=mornay |title=Le repertoire de la cuisine |date=1956-01-01 |publisher=Dupont et Malgat-Guériny. |others=Internet Archive |edition=37th |pages=19}}</ref> When used for fish, the sauce is generally thinned with fish broth.<ref>{{Cite book |last=Gilbert |first=Philéas |url=http://archive.org/details/b28053655 |title=La cuisine de tous les mois |date=1890 |publisher=Paris : Goubaud |others=Wellcome Library |pages=84–85}}</ref><ref name=":2" /> The cheese may be Parmesan and Gruyère,<ref name=":1" /><ref>{{Cite book |last=Saint-Ange |first=E. |url=http://archive.org/details/lacuisinedemadam0000sain |title=La cuisine de Madame Saint-Ange : recettes et méthodes de la bonne cuisine française. 1300 recettes, 110 dessins in texte |date=1958 |publisher=Paris : Larousse |others=Internet Archive |pages=98}}</ref><ref name=":2">{{Cite book |last=Escoffier |first=Auguste |url=https://books.google.com/books?id=t8UeTMbS5uYC&q=mornay+bechamel |title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,... |date=1903 |publisher=au bureau de "l'Art culinaire" |pages=478 |language=fr}}</ref> Parmesan alone,<ref name=":0" /> Gruyère alone,<ref>{{Cite book |last=Durandeau |first=C. |url=http://archive.org/details/b28054805 |title=Guide de la bonne cuisinière |date=1880 |publisher=Paris : Vermot |others=Wellcome Library |pages=221}}</ref> or various other cheeses.


⚫
== Ingredients==
Mornay Sauce is made is a silky sauce usually made from butter, all-purpose flour, milk, cloves, onion, bay leaf, grated [[Gruyère cheese|Gruyère]] cheese and grated Parmesan cheese, kosher salt as needed, and ground paper.

==Popular Uses==
* Cheese Soup
* [[Macaroni and cheese|Mac & Cheese]]
* [[Lasagna]]
* Seafood Dishes

==Cultural Significance==
Mornay sauce is mostly found in various cooking shows, films, tv shows and documentaries. The mention of the sauce may be found on various YouTube cooking channels. On social media, the significance of this sauce may be found when users are sharing photos of cuisines and food or it can be seen as a reference to broader discussions.

==Nutritional Facts==
{| class="wikitable"
|+ Nutritional Facts
|-
! Quantity per serving in grams !! kcal
|-
| 10g || 11 kcal
|-
| 20g || 22 kcal
|-
| 20g || 22 kcal
|-
| 180g || 200 kcal
|}
The above information may change[https://www.fitatu.com/catalog/en/mornay-sauce--223491 Fitasu].
==See also==
==See also==
{{portal|Food}}
{{portal|Food}}

Latest revision as of 22:58, 28 July 2024

Mornay sauce
TypeSauce
Place of originFrance
Main ingredientsBéchamel sauce, Gruyère, Parmesan

A Mornay sauce is a béchamel sauce with grated cheese added.[1][2] The usual cheeses in French cuisine are Parmesan and Gruyère, but other cheeses may also be used. In French cuisine, it is often used in fish dishes. In American cuisine, a Mornay sauce made with cheddar is commonly used for macaroni and cheese.

Etymology

[edit]

The origin of the name is uncertain. It may be named after Philippe, duc de Mornay (1549–1623), the French diplomat and writer, but a cheese sauce during this time would have to have been based on a velouté sauce because béchamel had not yet been developed,[3] so the cheese sauce that the Duke would have known was different from the contemporary version.[4]

Sauce Mornay does not appear in Le cuisinier Royal, 10th edition, 1820, perhaps because sauce Mornay is not older than the seminal Parisian restaurant Le Grand Véfour, where sauce Mornay was introduced.[3]

Ingredients

[edit]

Mornay sauce is a smooth sauce made from béchamel sauce (butter, flour, milk), grated cheese, salt, and pepper, and often enriched with egg yolk.[5][6] When used for fish, the sauce is generally thinned with fish broth.[7][8] The cheese may be Parmesan and Gruyère,[6][9][8] Parmesan alone,[5] Gruyère alone,[10] or various other cheeses.

See also

[edit]

References

[edit]
  1. ^ Jacques Pépin (1995). La Technique. New York: The French Culinary Institute. p. 44.
  2. ^ Hasterosk, edição de Aude Mantoux; colaboração de Laurence Alvado e Rupert (2007). Le grande Larousse gastronomique ([Éd. 2007]. ed.). Paris: Larousse. p. 783. ISBN 978-2-03-582360-1.{{cite book}}: CS1 maint: multiple names: authors list (link)
  3. ^ a b "Cuisine Bourgeoise". History of Gastronomy. Nicks Wine Merchants. Archived from the original on April 2, 2005. Retrieved 2 July 2011.{{cite web}}: CS1 maint: unfit URL (link)
  4. ^ "Mornay Sauce | Traditional Sauce from France | TasteAtlas". Tasteatlas.
  5. ^ a b Pépin, Jacques (2011-10-18). Essential Pépin: More Than 700 All-Time Favorites from My Life in Food. Houghton Mifflin Harcourt. p. 72. ISBN 978-0-547-60738-2.
  6. ^ a b Gringoire, Th Saulnier (1956-01-01). Le repertoire de la cuisine. Internet Archive (37th ed.). Dupont et Malgat-Guériny. p. 19.
  7. ^ Gilbert, Philéas (1890). La cuisine de tous les mois. Wellcome Library. Paris : Goubaud. pp. 84–85.
  8. ^ a b Escoffier, Auguste (1903). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,... (in French). au bureau de "l'Art culinaire". p. 478.
  9. ^ Saint-Ange, E. (1958). La cuisine de Madame Saint-Ange : recettes et méthodes de la bonne cuisine française. 1300 recettes, 110 dessins in texte. Internet Archive. Paris : Larousse. p. 98.
  10. ^ Durandeau, C. (1880). Guide de la bonne cuisinière. Wellcome Library. Paris : Vermot. p. 221.
[edit]
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