Mornay sauce
Type | Sauce |
---|---|
Place of origin | France |
Main ingredients | Béchamel sauce, Gruyère |
A Mornay sauce is a
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 sauce, so the original version of the cheese sauce that the Duke was given to eat was likely different than the contemporary version.[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 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 pepper
Nutritional facts
Nutrients | Total Fat in grams | % Daily Value |
---|---|---|
Total fat | 7.9g | 10% |
Cholesterol | 23.5mg | 8% |
Carbohydrate | 5.4g | 2% |
Dietary fiber | 0.2g | 1% |
See also
- Cheese sauce
- Croque-monsieur
- French mother sauces
- Welsh rarebit
- List of sauces
References
- ^ La Technique. New York: The French Culinary Institute. 1995. p. 44.
- ISBN 978-2-03-582360-1.)
{{cite book}}
: CS1 maint: multiple names: authors list (link - 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) - ^ "Mornay Sauce | Traditional Sauce from France | TasteAtlas". Tasteatlas.
- ^ Blessington, Countess of (1841). The Idler in France. London, England, UK: Henry Colburn.
- ^ "Nutrition Facts".
External links
- Sauce Mornay at the Wikibooks Cookbook subproject