Mornay sauce: Difference between revisions
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==Etymology== |
==Etymology== |
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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]] as béchamel had not yet been developed.<ref name=Nicks/> |
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]] as béchamel had not yet been developed. It has been also been postulated it may be a descendant of some lost medieval French sauce made during [[Mardi Gras]] in a local village.<ref name=Nicks/> |
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''Sauce Mornay'' does not appear in ''[[Le Cuisinier Impérial|Le cuisinier Royal]]'', 10th edition, 1820. Perhaps ''sauce Mornay'' is not older than the great Parisian restaurant of the 19th century, [[Le Grand Véfour]] in the arcades of the [[Palais-Royal]], 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 ''sauce Mornay'' is not older than the great Parisian restaurant of the 19th century, [[Le Grand Véfour]] in the arcades of the [[Palais-Royal]], 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 19:42, 3 April 2022
 Mornay sauce over an orecchiette pasta dish | |
| Type | Sauce |
|---|---|
| Place of origin | France |
| Main ingredients | Béchamel sauce, Gruyère |
A Mornay sauce is a béchamel sauce with shredded or grated cheese added.[1][2] Some variations use different combinations of Gruyère, Emmental cheese, white cheddar[3] or even Parmesan cheese.[4] A Mornay sauce made with cheddar is commonly used to make macaroni and cheese.
Etymology
The name origin of Mornay sauce is debated. It may be named after Philippe, duc de Mornay (1549–1623), 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 as béchamel had not yet been developed. It has been also been postulated it may be a descendant of some lost medieval French sauce made during Mardi Gras in a local village.[5]
Sauce Mornay does not appear in Le cuisinier Royal, 10th edition, 1820. Perhaps sauce Mornay is not older than the great Parisian restaurant of the 19th century, Le Grand Véfour in the arcades of the Palais-Royal, where sauce Mornay was introduced.[5]
In the Tout-Paris of Charles X, the Mornay name was represented by two stylish men, the marquis de Mornay and his brother, styled comte Charles. They figure in Lady Blessington's memoir of a stay in Paris in 1828–29, The Idler in France.[6] They might also be considered, when an eponym is sought for sauce Mornay.
See also
References
- ^ La Technique. New York, NY 10013: The French Culinary Institute. 1995. p. 44.
{{cite book}}: CS1 maint: location (link) - ^ 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) - ^ McGee, Harold (2004). On Food and Cooking; The Science and Lore of the Kitchen. New York, NY, USA: Scribner. pp. 65–66 and 587. ISBN 0-684-80001-2.
- ^ Gringoire, Théophile Auteur du texte; Saulnier, Louis Auteur du texte (1923). Le répertoire de la cuisine (3e édition) / Th. Gringoire et L. Saulnier.
- ^ 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) - ^ Blessington, Countess of (1841). The Idler in France. London, England, UK: Henry Colburn.
External links
Sauce Mornay at the Wikibooks Cookbook subproject