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Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces

Mornay sauce

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, Mornay sauce means: A cheese sauce made by adding cheese to a béchamel base.

In Turkish: peynirli beşamel, Mornay sos

How it is used

Used in gratins and baked dishes; the cheese distinguishes this derivative sauce.

Example sentences

  1. Mornay sauce covered the cauliflower before baking.

    The cheese-enriched sauce forms a coating for the vegetable.

  2. The cook stirred grated cheese into the Mornay sauce.

    The added cheese is central to the sauce's identity.

Common collocations

  • cauliflower with Mornay sauce
  • cheese Mornay sauce
  • mother sauceOne of the five basic sauces of classic French cooking, as set out by Escoffier: béchamel, velouté, espagnole, hollandaise and tomato. Many other sauces are made from them.
  • rouxA mixture of equal amounts of fat, usually butter, and flour cooked together and used to thicken sauces and soups.

More terms: Ingredients, Stocks & Sauces

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