Mornay sauce is a classic French sauce named after the Duke of Mornay in the late 16th or early 17th century. The name itself is interesting, because Mornay is a mixture of melted cheese in a béchamel sauce, a cream sauce made from a roux.
Mornay sauce
A béchamel sauce enriched with egg yolks and flavoured with grated Gruyère cheese. It is used to coat dishes to be glazed under the grill or browned in the oven, including poached eggs, fish, shellfish, vegetables.
Mortadella ...
Mornay sauce
A rich cream sauce with eggs and Parmesan cheese added
Mousse ...
Mornay Sauce - A sauce similar to bechamel sauce but with Gruyere cheese, sometimes enriched with egg yolks. It is used mainly for fish and vegetable preparations.
Mornay Sauce - A basic béchamel sauce to which cheese has been added. It is sometimes varied with the addition of eggs or stock.
Mornay sauce: a cheese sauce made by adding grated parmesan and Swiss cheese, butter, and egg yolks to a bechamel sauce.
mornay sauce - A cream sauce made with cheese. This is especially good with fish, eggs, vegetables, and pasta.
Mornay Sauce - A béchamel sauce with Gruyere cheese, sometimes enriched with a liaison of egg yolks and cream . It is used mainly for fish and vegetable preparations.
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Bacon Mornay Sauce
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"Great sauce!!! I decided to use cheddar for the cheese and made this a bacon penne and cheese lunch. I made 1/2 of the sauce but still used the full..." more ...
Dubarry, a la (Fr.) Garnished with cauliflower shaped into balls, coated with Mornay sauce, and glazed with chateau potatoes.
Dublin Bay prawn (Brit.) Saltwater crayfish; the French langoustine, the Italian scampo, the Norway lobster.
Béchamel sauce is the base for such sauces as Mornay sauce, and is the foundation for many savory soufflés. In Italy, béchamel sauce is known as balsamella.
Hot Brown Sandwich - An open-faced turkey sandwich with turkey, bacon, pimientos, and a delicate Mornay sauce. The sandwich is place under the broiler to melt the cheese.
Check out History of Sandwiches.
Florentine - A butter, cream, and fruit cookie, one side is often coated with chocolate. Also may refer to dishes presented on a spinach and topped with Mornay sauce.
Recipe: Florentines
Flour - (verb) To lightly sprinkle or coat with flour.
Mornay Sauce - A bechamel sauce with Gruyere cheese, sometimes enriched with egg yolks. It is used mainly for fish and vegetable preparations.
Mortadella - Large,lightly smoked sausages made of pork, beef, or veal.
 See also: Vegetable, Sauce, Cheese, Vegetables, Cooking
  
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