Mornay sauce: Difference between revisions
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{{Infobox food |
{{Infobox food |
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| name = Mornay sauce |
| name = Mornay sauce |
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| image = Mornay_Sauce.jpg |
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| image_size = 250px |
| image_size = 250px |
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| caption = Mornay sauce in a jar |
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| alternate_name = |
| alternate_name = |
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| country = [[France]] |
| country = [[France]] |
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| type = [[Sauce]] |
| type = [[Sauce]] |
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| served = |
| served = |
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| main_ingredient = [[Béchamel sauce]], [[Gruyère cheese|Gruyère]] |
| main_ingredient = [[Béchamel sauce]], [[Gruyère cheese|Gruyère]], [[Parmesan cheese|Parmesan]] |
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| variations = |
| variations = |
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| calories = |
| calories = |
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A '''Mornay sauce''' is a [[béchamel sauce]] with |
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]]. |
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==Etymology== |
==Etymology== |
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==Ingredients== |
==Ingredients== |
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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:// |
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. |
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==See also== |
==See also== |
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Latest revision as of 22:58, 28 July 2024
| Type | Sauce |
|---|---|
| Place of origin | France |
| Main ingredients | Béchamel 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]- ^ 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
[edit]
Sauce Mornay at the Wikibooks Cookbook subproject