Mornay sauce, Glossary and Terms, Meat, Fish, Fruit, Grocery Food Stores

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"Mornay sauce"

A cream sauce made with cheese. This is especially good with fish, eggs, vegetables, and pasta.
History:
  1. Legend dates this sauce to the 17th century when a French nobleman named Philippe de Mornay threw a handful of cheese into a Bechamel sauce and this achieved this sauce.
  2. Another version states that a cook named Voiron who dedicated the sauce to his former chef, named Mornay, created it.

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