A white sauce flavored with cheese and thickened with egg yolks.
Prepare to indulge in the essence of French gastronomy—a timeless creation known as Mornay sauce. This exquisite concoction finds its foundation in the beloved Béchamel, a velvety white sauce renowned for its versatility. However, the Mornay sauce elevates this culinary masterpiece by introducing the harmony of grated cheese into its creamy embrace. Legend attributes its invention to the esteemed De Mornay, a dear companion of King Henri IV, whose culinary prowess birthed this delectable creation. While variations exist, some recipes advocate for the addition of heavy cream and a luscious egg yolk, while others incorporate the richness of chicken or fish stock. As for the cheese, the grated wonders of Gruyere or Parmesan, or even a harmonious fusion of both, grace the sauce with their distinct flavors. The Mornay sauce truly shines when draped over a myriad of delicacies, enhancing the allure of eggs, fish, chicken, and a bounty of vibrant vegetables. It extends its captivating touch to the realms of tender veal and tantalizing pasta, transforming each bite into a harmonious symphony of flavors. Prepare to embark on a culinary journey that will captivate the senses and leave a lasting impression.