| Revision as of 18:40, 10 July 2024 editMacrakis (talk | contribs)Autopatrolled, Extended confirmed users, Pending changes reviewers, Rollbackers53,855 edits Silly to specify "all-purpose" flour and "kosher" salt. is not a cookbook, and not US-centricTag: Visual edit← Previous edit | Revision as of 18:04, 12 July 2024 edit undoMacrakis (talk | contribs)Autopatrolled, Extended confirmed users, Pending changes reviewers, Rollbackers53,855 edits We don't give nutritional information for cooked foods -- there is far too much variation in recipes and ingredientsTag: 2017 wikitext editorNext edit → | ||
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| ==Ingredients== | ==Ingredients== | ||
| Mornay sauce is a smooth sauce usually made from butter, flour, milk, cloves, onion, bay leaf, grated ] cheese and grated Parmesan cheese, salt as needed, and ground pepper. | Mornay sauce is a smooth sauce usually made from butter, flour, milk, cloves, onion, bay leaf, grated ] cheese and grated Parmesan cheese, salt as needed, and ground pepper. | ||
| ==Nutritional facts== | |||
| {| class="wikitable" | |||
| |+ Nutritional facts | |||
| |- | |||
| ! Nutrients !! Total Fat in grams !! % Daily Value | |||
| |- | |||
| | Total fat || 7.9g || 10% | |||
| |- | |||
| | Cholesterol || 23.5 mg || 8% | |||
| |- | |||
| | Carbohydrate || 5.4g || 2% | |||
| |- | |||
| | Dietary fiber || 0.2g || 1% | |||
| |}<ref>{{cite web |title=Nutrition Facts |url=https://nutrifox.com/embed/label/79708}}</ref> | |||
| ==See also== | ==See also== | ||
Revision as of 18:04, 12 July 2024
Type of béchamel sauce including cheese Mornay sauce in a jar | |
| Type | Sauce |
|---|---|
| Place of origin | France |
| Main ingredients | Béchamel sauce, Gruyère |
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A Mornay sauce is a béchamel sauce with shredded or grated cheese added. Some variations use different combinations of Gruyère, Emmental cheese, white cheddar or even Parmesan cheese. 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. 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.
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.
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. They might also be considered, when an eponym is sought for sauce Mornay.
Ingredients
Mornay sauce is a smooth sauce usually made from butter, flour, milk, cloves, onion, bay leaf, grated Gruyère cheese and grated Parmesan cheese, salt as needed, and ground pepper.
See also
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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 (. 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.
- ^ "Cuisine Bourgeoise". History of Gastronomy. Nicks Wine Merchants. Archived from the original on April 2, 2005. Retrieved 2 July 2011.
- "Mornay Sauce | Traditional Sauce from France | TasteAtlas". Tasteatlas.
- Blessington, Countess of (1841). The Idler in France. London, England, UK: Henry Colburn.
External links
- [REDACTED] Sauce Mornay at the Wikibooks Cookbook subproject
| White sauces | |
|---|---|