Mornay sauce
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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, or white cheddar.
It is often served with seafood or vegetables.
It is generally accepted that the name sauce Mornay refers to the writer and diplomat Philippe, duc de Mornay (1549-1623), Governor of Saumur, and seigneur du Plessis-Marly.[citation needed] A cheese sauce at his table must have been based on what is called today a velouté sauce, for béchamel had not been invented. The sauce could also be named after the marquis de Mornay and his brother, self-styled "comte" Charles, figures in 19th century Parisian society who appear in Lady Blessington's memoirs The Idler in France (1841). The restaurant Le Grand Véfour in the arcades of the Palais Royal in Paris popularised Mornay sauce during the 19th century.
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