Mornay sauce: Difference between revisions
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A '''Mornay sauce''' is a [[béchamel sauce]] with |
A '''Mornay sauce''' is a [[béchamel sauce]] with added 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 [[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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The |
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 | Traditional Sauce from France | TasteAtlas }}</ref> |
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''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> |
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Revision as of 18:46, 12 July 2024
 Mornay sauce in a jar | |
| Type | Sauce |
|---|---|
| Place of origin | France |
| Main ingredients | Béchamel sauce, Gruyère |
A Mornay sauce is a béchamel sauce with added grated cheese added.[1][2] The usual cheeses in French cuisine are Parmesan and Gruyère, but other cheeses may also be used. 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] The cheese may be Parmesan and Gruyère,[6][7][8] Parmesan alone,[5] or various other cheeses.
See also
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.
- ^ 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.
- ^ 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)
External links
Sauce Mornay at the Wikibooks Cookbook subproject