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]] because béchamel had not yet been developed.<ref name=Nicks/>. Other theories |
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|béchamel]], 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 |last1=Misal |first1=Pranjal |title=Tasteatlas |url=https://www.tasteatlas.com/mornay-sauce |website=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 00:17, 6 April 2024
 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 because béchamel had not yet been developed.[5]. 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, so the original version of the cheese sauce that the Duke was given to eat was certainly a bit different what we eat today.[6].
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.[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.[7] They might also be considered, when an eponym is sought for sauce Mornay.
Ingredients
Mornay Sauce is made is a silky sauce usually made from butter, all-purpose flour, milk, cloves, onion, bay leaf, grated Gruyère cheese and grated Parmesan cheese, kosher salt as needed, and ground paper.
Popular Uses
- Cheese Soup
- Mac & Cheese
- Lasagna
- Seafood Dishes
See also
References
- ^ La Technique. New York: The French Culinary Institute. 1995. 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) - ^ 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) - ^ Misal, Pranjal. "Tasteatlas". Tasteatlas.
- ^ Blessington, Countess of (1841). The Idler in France. London, England, UK: Henry Colburn.
External links
Sauce Mornay at the Wikibooks Cookbook subproject