Mornay sauce facts for kids
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Mornay sauce over an orecchiette pasta dish
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| Type | Sauce |
|---|---|
| Place of origin | France |
| Main ingredients | Béchamel sauce, Gruyère |
A Mornay sauce is a creamy and delicious béchamel sauce with cheese added. It's like a fancy, cheesy upgrade to a classic white sauce! To make it, chefs usually mix in shredded or grated Gruyère cheese.
Sometimes, other cheeses are used too. You might find Mornay sauce made with a mix of Gruyère, Emmental cheese, or even white Cheddar. If you've ever had really good macaroni and cheese, it was probably made with a Mornay sauce that used cheddar!
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What is Mornay Sauce?
Mornay sauce is a type of "mother sauce" in French cooking. It starts with a béchamel sauce, which is a simple white sauce made from butter, flour, and milk. Once the béchamel is smooth and thick, cheese is slowly stirred in until it melts and blends perfectly.
Key Ingredients for Mornay Sauce
The main ingredients for Mornay sauce are:
- Butter and flour: These are cooked together to make a "roux," which helps thicken the sauce.
- Milk: This is added to the roux to create the creamy béchamel base.
- Cheese: Traditionally, Gruyère cheese is used. It's a hard, yellow cheese from Switzerland with a slightly nutty flavor. Other cheeses like Emmental or Cheddar can also be used.
How Mornay Sauce is Used
Mornay sauce is super versatile! It's often used to make dishes extra special and cheesy.
- It's famous for making rich and creamy macaroni and cheese.
- It's also great over vegetables like broccoli or cauliflower.
- You might find it in gratins, which are baked dishes with a crispy topping.
- It can be served with fish, chicken, or eggs.
Where Did the Name Mornay Come From?
The exact story of how Mornay sauce got its name is a bit of a mystery! People have different ideas about it.
Some believe it was named after a French nobleman named Philippe de Mornay (1549–1623). He was an important writer and diplomat who lived a long time ago. However, during his time, the type of cheese sauce we know as Mornay would have been made differently, because the béchamel sauce wasn't invented yet!
Another idea is that the sauce was named after a famous restaurant in Paris called Le Grand Véfour. This restaurant was very popular in the 1800s. It's possible that they created or popularized the sauce and gave it the name "Mornay."
There were also two stylish brothers, the Marquis de Mornay and Comte Charles, who were well-known in Paris in the 1820s. Some people think the sauce might have been named after them because they were famous at the time.
No matter its true origin, Mornay sauce has become a beloved classic in French cooking!
See also
In Spanish: Salsa Mornay para niños
