Mornay sauce

From Cookipedia


Mornay sauce being poured over vegetables

Mornay sauce was named after Philippe, duc de Mornay (1549–1623), Governor of Saumur.

Mornay sauce is a Béchamel sauce with shredded or grated cheese added. Usually, it is half Gruyère and half Parmesan, though some variations use different combinations of Gruyère, Emmental cheese, or white cheddar.

It is often served with seafood or vegetables.

See also


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