Mornay sauce: Difference between revisions

Mornay sauce
Type	Sauce
Place of origin	France
Main ingredients	Béchamel sauce, Gruyère, Parmesan
	Cookbook: Sauce Mornay; Media: Mornay sauce;

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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

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

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.

References

^ Jacques Pépin (1995). La Technique. New York: The French Culinary Institute. p. 44.
^ 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)
^ ^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)
^ "Mornay Sauce | Traditional Sauce from France | TasteAtlas". Tasteatlas.
^ ^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.
^ ^a ^b Gringoire, Th Saulnier (1956-01-01). Le repertoire de la cuisine. Internet Archive (37th ed.). Dupont et Malgat-Guériny. p. 19.
^ Gilbert, Philéas (1890). La cuisine de tous les mois. Wellcome Library. Paris : Goubaud. pp. 84–85.
^ ^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.
^ 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.
^ Durandeau, C. (1880). Guide de la bonne cuisinière. Wellcome Library. Paris : Vermot. p. 221.

External links

Sauce Mornay at the Wikibooks Cookbook subproject

[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)

[Nicks-3] "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.

[:0-5] 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.

[:1-6] 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.

[:2-8] 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.

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@@ Line 1: / Line 1: @@
 {{short description|Type of béchamel sauce including cheese}}
-{{Infobox prepared food
+{{Infobox food
 | name             = Mornay sauce
-| image            = Mornay_Sauce.jpg
 | image_size       = 250px
+| alternate_name   =
-| caption          = Mornay sauce inside a jar
-| alternate_name   = Bachemel Sauce
 | country          = [[France]]
 | region           =
@@ Line 11: / Line 9: @@
 | course           =
 | type             = [[Sauce]]
-| served           = Cheese Sauce, Lasagna, Mac and Cheese pasta
+| served           =
-| main_ingredient  = [[Béchamel sauce]], [[Gruyère cheese|Gruyère]]
+| main_ingredient  = [[Béchamel sauce]], [[Gruyère cheese|Gruyère]], [[Parmesan cheese|Parmesan]]
-| variations       = Mother Sauce
+| variations       =
-| calories         = 1/4 cup has 100-150 Cal
+| calories         =
 | other            =
 | cookbook         = Sauce Mornay
 }}
-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==
-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]], 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 |url=https://www.tasteatlas.com/mornay-sauce |website=Tasteatlas |title=Mornay Sauce &#124; Traditional Sauce from France &#124; 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>
-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''.
 ==Ingredients==
+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.
-Mornay sauce 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 pepper
-==Popular Uses==
-* [[Cheese soup|Cheese Soup]]
-* [[Macaroni and cheese]]
-* [[Lasagna]]
-* Seafood Dishes
-Mornay Sauce can be served as milky and creamy base for the cheese soup in both liquid and dry form. To make Mornay Sauce for cheese soup, make the milky base first and add a shredded cheese followed by a pasta. Additionally adding vegetables is recommended.
-To make Mac and cheese with Mornay Sauce, first cook the pasta and then make the sauce separately. Mix the sauce and pasta in a bowl and optionally add breadcrumbs for a deliciously made pasta.
-Mornay Sauce can be used as a layer to make lasagna. Optionally add meat, spinach, tofu or other veggies. Bake until the lasagna is cooked enough and melt the cheese accoringly.
-Seafood dishes are cooked separately and so does Mornay Sauce. This sauce can be added to enhance the flavour.
-==Nutritional Facts==
-{| class="wikitable"
-|+ Nutritional Facts
-|-
-! Nutrients !! Total Fat in grams !! % Daily Value
-|-
-| Total Fat || 7.9g || 10%
-|-
-| Cholesterol || 23.5mg || 8%
-|-
-| Carbohydrate || 5.4g || 2%
-|-
-| Dietary Fiber || 0.2g || 1%
-|}<ref>{{cite web |title=Nutrition Facts |url=https://nutrifox.com/embed/label/79708}}</ref>
-Nutritional Facts about Mornay Sauce includes total fat, unsaturated fat, polysaturated fat and trans fat of total 10% and 7.9g in total. The cholesterol is included as 23.5mg that is around 8% overall. The carbohydrate is 5.4g that is 2% and Dietary Fibre is 0.2grams that is 1 in daily value.
 ==See also==