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==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]], so the original version of the cheese sauce that the Duke was given to eat was likely different than 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>
The name origin of Mornay sauce is debated. 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>

Revision as of 18:44, 12 July 2024

Mornay sauce
Mornay sauce in a jar
TypeSauce
Place of originFrance
Main ingredientsBéchamel sauce, Gruyère

A Mornay sauce is a béchamel sauce with shredded or grated cheese added.[1][2] The usual cheeses in French cuisineare Parmesan and Gruyère, but various cheeses may be used. 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, 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] The cheese may be Parmesan and Gruyère,[6][7][8] Parmesan alone,[5] or various other cheeses.

See also

References

  1. ^ La Technique. New York: The French Culinary Institute. 1995. 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. ^ 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.
  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.{{cite book}}: CS1 maint: date and year (link)
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