Mornay sauce

Mornay sauce
TypeSauce
Place of originFrance
Main ingredientsBéchamel sauce, Gruyère, Parmesan

A Mornay sauce is a béchamel sauce with grated cheese added.[1][2] The usual cheeses in French cuisine are Parmesan and Gruyère, but other cheeses may also be used. In French cuisine, it is often used in fish dishes. In American cuisine, a Mornay sauce made with cheddar is commonly used for macaroni and cheese.

  1. ^ Jacques Pépin (1995). La Technique. New York: The French Culinary Institute. p. 44.
  2. ^ Hasterosk, edição de Aude Mantoux; colaboração de Laurence Alvado e Rupert (2007). Le grande Larousse gastronomique ([Éd. 2007]. ed.). Paris: Larousse. p. 783. ISBN 978-2-03-582360-1.{{cite book}}: CS1 maint: multiple names: authors list (link)