A Mornay sauce is a
Béchamel sauce with shredded or grated
cheese added. Usually, it is half
Gruyère and half
Parmesan, though variations use different combinations of Gruyère,
Emmental cheese, or white
cheddar. It is often served with
seafood or
vegetables.Which duc de Mornay, if any, is honored in sauce Mornay is not usually debated:
Philippe, duc de Mornay (1549–
1623), Governor of Saumur, and seigneur du Plessis-Marly, writer and diplomat, is generally the favored candidate, but a cheese sauce at his table would have to have been based on what we would term a
velouté sauce, for Béchamel had not been invented. Perhaps sauce Mornay is not older than the great Parisian restaurant of the
19th century, Le Grand Véfour in the arcades of the
Palais-Royale, where sauce Mornay was introduced
[1]. In the tout-Paris of Charles X, the Mornay name was represented by two extremely 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, (
1841). They might also be considered, when an
eponym is sought for sauce Mornay.
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