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MORNAY SAUCE

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MORNAY SAUCE



A Bchamel sauce enriched with egg yolks and flavoured with grated Gruyère cheese, and fresh cream. It is used to coat dishes to be glazed under the grill (broiler) or browned in the oven, including poached eggs, fish, shellfish, vegetables, filled pancakes, etc. The invention of this sauce and its use is attributed to Joseph Voiron, chef of the restaurant Durand at the end of the 19th century, who is thought to have dedicated it to the cook Mornay, his eldest son.


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