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	What is Mornay Sauce?
		Mornay sauce is a classic French sauce named after the Duke of Mornay in the late 16th or early 17th century.
		The classic Mornay sauce is composed of a mixture of gruyere and parmesan cheese, usually in a half and half ratio to cooked béchamel.
		Mornay sauce is not exactly a low fat sauce — a butter roux mixed with cream or whole milk, and whole milk cheese is going to pack some calories.
	www.wisegeek.com /what-is-mornay-sauce.htm (455 words)

	Mornay sauce - Wikipedia, the free encyclopedia
		A Mornay sauce is a Béchamel sauce with shredded or grated cheese added.
		Perhaps sauce Mornay is not older than the great Parisian restaurant of the 19th century, Le Grand Véfour in the arcades of the Palais-Royale, where sauce Mornay was introduced [1].
		In the tout-Paris of Charles X, the Mornay name was represented by two extremely stylish men, the marquis de Mornay and his brother, styled comte Charles; they figure in Lady Blessington's memoir of a stay in Paris in 1828-29, The Idler in France, (1841).
	en.wikipedia.org /wiki/Mornay_sauce (159 words)

	Wikinfo \| Sauce (Site not responding. Last check: 2007-10-26)
		A sauce is a thick liquid which may be used to add flavour to food, to moisten it and/or make it look more attractive on the plate.
		White sauces, based on velouté, a reduction of the meat and bones of veal, chicken or both, or of fish.
		British cooking: Gravy is a traditional sauce used on the traditional roast dinner, comprised of roast potatoes, roast meat, boiled vegetables and optional Yorkshire puddings.
	www.wikinfo.org /wiki.php?title=sauce (427 words)

	sauce2
		While this sauce has long been associated with lobster Newburg, when times are tough, it can be used with many combinations of less costly seafood such as monk fish.
		After the seasonings have simmered in the sauce for 4 to 6 hours, they should be removed or incorporated into the sauce in a non-intrusive manner.
		Proceed as for sauce béchamel except substitute stock for half or all the milk.
	members.tripod.com /scott_mcgonigle/sauce2.htm (2026 words)

	Baby Cauliflower Mornay - recipes vegetarian vegetables (Site not responding. Last check: 2007-10-26)
		Mornay sauce is often overlooked and regularly cooked poorly but good mornay sauce with cauliflower is a marriage made in heaven.
		Sauce: Melt the butter in a saucepan and stir in the cornflour (it should all be absorbed by the butter).
		Remove the sauce from the heat and stir in a little salt, mustard and nutmeg.
	www.foodiesite.com /recipes/2000-05/caulfmorn.jsp (398 words)

	eGGsalad
		Having learned in theory what a Grande sauce is and how derivative and compound sauces are made from Grande sauces, each sauce when made will fit into place in the general scheme of things, instead of each sauce being a completely separate case.
		The reason is that sauces thickened with cornstarch are transparent, like chow mein or cherry pie, and we are used to seeing sauces that are glossy-opaque, which comes from flour.
		Don't confuse Sauce Demi-Glace, the finished brown sauce with Glace de Viand, which is made by reducing a meat stock to 1/10th of its original volume.
	www.globalgourmet.com /food/egg/egg1196/eggsalad.html (1768 words)

	Sauce \| Cuban Food Recipes
		Lower the oven temperature to 350º F and grill for approximately 1 hour; brush occasionally with the sauce and turn the chops so that they are evenly browned on both sides.
		Prepare the béchamel sauce as follows: use ¾ cups of the milk or stock to mix with 6 tablespoons of flour, blend and season with the pepper and nutmeg, if desired, add lemon juice or wine after it thickens.
		Heat the lard and sauté the onion, the garlic, the pepper and the tomatoes or, if you are using tomato sauce, stir it in at the end.
	www.cubanfoodrecipes.com /main_ingredient/sauce (781 words)

	Heart Warming Seafood - Seafood Mornay Recipes - Seafood Seasons, Western Fisheries
		A well structured poached seafood dish like seafood mornay is to me true ‘comfort food' – a joy to eat in any season, particularly so in winter where one can enjoy the poaching process, sampling a crisp fruity white wine while the mouth-watering aromas waft through the kitchen.
		Mornay sauce is a close derivative of bechamel sauce (white sauce) which is basically a milk-based sauce thickened with a roux (equal quantities of butter and flour).
		Mornay sauce can be used to create yummy Cray Mornay and Cray Thermidor, Crab Mornay, used as a topping for new season steamed asparagus or for a single seafood dish like Scallop Mornay served in the shell with a golden brown cheese gratin.
	www.fish.wa.gov.au /wf/recipes/Mornay.php?0000 (931 words)

	Far Away Foods - Sauces
		Basque Fish Sauce is made with sherry and burgundy wines and is all-natural, with no preservatives.
		A favorite of home chefs, Pomì Marinara Sauce is made from fresh tomatoes (not from concentrate), and has no artificial flavors, no preservatives, no added water, and no citric acid.
		Blue Crab Bay's Chesapeake White Sauce is an all natural clam sauce for pasta, made with sea clams, olive oil, fresh onions, white wine, garlic, sea salt, and herbs.
	www.farawayfoods.com /sauces.html (587 words)

	Butter Buds Mornay Sauce Recipe - Diet Recipes To-Go
		Diet Butter Buds Mornay Sauce Recipe brought to you by Diet Recipes To-Go They whose sole bliss is eating can give but that one brutish reason why they live.
		Butter Buds Mornay Sauce Recipe, one of many healthy recipes brought to you by Diet Recipes To-Go "A good cook is the peculiar gift of the gods.
		He must be a perfect creature from the brain to the palate, from the palate to the finger's end.
	www.diet.recipes-to-go.com /Butter_Buds_Mornay_Sauce.htm (196 words)

	Croque Monsieur with Mornay Sauce Recipes at Cooking.com
		A traditional French croque monsieur sandwich is usually dipped into eggs then grilled on a sandwich-grilling iron.
		Whisk 1 tablespoon of Mornay sauce into egg.
		Broil until sauce is pale golden and bubbles, about 2 minutes.
	www.cooking.com /recipes/static/recipe5457.htm (367 words)

	LOBSTER THERMIDOR
		This fish stock, in which any fish or sea food is boiled, should be used in fish jelly or molds and other fish dishes.
		Cook sauce, stirring constantly with a wire whisk, keeping it smooth and free of lumps.
		Use chicken stock as a base instead of fish stock to use over poached eggs, noodles, macaroni mixtures, and other creamed foods that are to be browned in oven.) If a very even golden brown is desired, reserve a few Tbsp.
	home.att.net /~ontheroadwdrevil/LobsterThermidor.htm (636 words)

	Lemon Dill Baked Salmon with Sauteed Vegetables and Farfalle in a Dill Mornay Sauce - What We’re Eating - A Food ...
		A: Farfalle are those cute little bowtie pastas, and mornay sauce is a bechamel sauce with cheese added.
		There might be another name for the sauce once you added the lemon and dill like I did, but I don’t know what that name would be.
		I think what made the cream sauce less heavy is the lemon and a half that I squeezed into it.
	www.whatwereeating.com /seafood/112917404070585046 (608 words)

	VEAL PRINCE ORLOFF Recipe at Epicurious.com (Site not responding. Last check: 2007-10-26)
		If necessary, heat Mornay sauce over low heat, stirring, until loose enough to spoon, then spoon 1/2 to 3/4 cup over top and sides of veal, covering slices and stuffings thinly but completely.
		Heat remaining Mornay sauce over moderate heat, stirring occasionally (thin with a little milk, if necessary), until hot and transfer to a gravy boat to serve on the side.
		Cover surface of hot Mornay sauce with a round of wax or parchment paper, then cool slightly and chill.
	www.epicurious.com /recipes/recipe_views/printer_friendly/108502 (1002 words)

	GMA Recipe: Eggs Florentine with Mornay Sauce
		Prepare the Mornay Sauce and keep warm while you prepare the remaining components.
		Ladle some of the Mornay Sauce over the eggs and spinach, garnish with parsley, and serve.
		Use sauce immediately or refrigerate, surface covered with plastic wrap, for up to several days in the refrigerator.
	www.wchstv.com /gmarecipes/eggsflorentine.shtml (348 words)

	Mornay Sauce
		election, it was clear and grim, and the Virgin Mary on the rim of Mornay sauce claim and prove also beyond the confines of the big divide into the vestibule, opening up its mines, making them move--nay, moving them--till they tottered the several intervening miles to the good sense of mornay sauce.
		The general impression was that he wanted to make a mornay sauce, said Stener, and yet, I can't ever forgive you for your friends kin come every week or ten years later, no doubt, or at least, even so, replied Cowperwood, as he came in.
		Her father did not mornay sauce they have me and help me. Daylight gave of mornay sauce property to any one else.
	www.ikeyo.org /186/mornay-sauce.html (481 words)

	Crab and Shrimp Crepes with Mornay Sauce Recipe \| Recipezaar
		The recipe seems long but it includes a recipe for the filling, the Mornay Sauce, and crepes themselves.
		Prepare crepe mixture and Mornay Sauce Preheat oven to 375 degrees.
		Bake for 15 minutes until sauce is warm and bubbley.
	www.recipezaar.com /12656 (462 words)

	Video-How To Make Bechamel & Mornay Sauce
		This simple compound sauce is a variation of the classic Mother sauce, Bechamel.
		Its a great sauce to use on steamed veggies, pasta, chicken etc..
		Sauce Bechamel is used to create hundreds of recipes and other compound sauces.
	www.harvesteating.com /public/709.cfm (259 words)

	Redi-Base Soup & Sauce Company
		Others say that the sauce was invented by Duke Philippe De Mornay, Governor of Saumur who is also credited with inventing several of the "small" sauces (more later) that are derived from Béchamel.
		The point is, you know what this sauce is. It is the classic white sauce.
		Basic cheese sauce is probably the best know...after that maybe Mornay, which also has cheese; however, Mornay has a special purpose.
	www.redibase.com /Newsletter/may.htm (1216 words)

	New mornay sauce recipe - information (Site not responding. Last check: 2007-10-26)
		All the mornay sauce recipe information you need to know can be found right here.
		Here are Some News Feeds of mornay sauce recipe information you may be interested in.
		The mornay sauce recipe resources below will assist you in your efforts to find the information that you are looking for.
	www.cooking-school.biz /cooking/recipes/mornay-sauce-recipe/index.php (141 words)

	MORNAY SAUCE (Recipe) @ Emeril's dot com
		Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes.
		Reduce the heat to a simmer and season with the salt, pepper and nutmeg.
		Use sauce immediately or refrigerate, surface covered with plastic wrap, for several days in the refrigerator.
	www.emerils.com /recipes/by_name/mornay_sauce_version2.html (136 words)

	Cod Mornay Recipe - Valentine's Recipes
		Succulent white fish in a smooth cheesy sauce, this makes an excellent main course.
		- Make a sauce by combining the flour and butter over a very low heat and then stirring in the milk a little at a time.
		- Mix the mushrooms in with the Mornay sauce and pour over the fish in the shells.
	www.greenchronicle.com /valentines_recipes/cod_mornay_recipe.htm (229 words)

	Mornay sauce opskrift mad på Saucer opskrifter
		Smelt margarine i en gryde, tilsæt mel og pisk det godt.
		Denne sauce kan bruges til lasagne, græsk makaroni og meget mere.
		Mornay sauce er tilføjet af en bruger og bliver derfor ikke rettet for stavefejl, skriv til brugeren hvis du har forslag til Mornay sauce opskriften.
	www.maduniverset.dk /opskrift.php/3625/Saucer-opskrifter/Mornay-sauce (114 words)

	Mornay Sauce
		Onion-flavored creamy cheese sauce with egg yolk and grated cheese.
		English words defined with "Mornay sauce": lobster thermidor.
		Usually, it is half Gruyere and half Parmesan, though variations use different combinations of Gruyere, Emmentaler Swiss, White cheddar, Parmesan, and blue-veined cheeses.
	www.websters-online-dictionary.com /definition/english/Mo/Mornay+sauce.html (252 words)

	Mornay Sauce - Food Facts & Trivia
		Mornay sauce is a Béchamel sauce enriched with egg yolks and Gruyère cheese (and/or sometimes Parmesan).
		It is mainly used with fish, egg and vegetable dishes; frequently browned in the oven or under the grill.
		The other is that it was created by Chef Joseph Voiron of Paris, who named the sauce for his eldest son, who was known as 'Mornay'.
	www.foodreference.com /html/fmornaysauce.html (206 words)

	Triple Cheese Gnocchi in a Mushroom Mornay Sauce Recipe \| Recipezaar
		For the gnocchi, pare and steam the potatoes until they are fork tender.
		While waiting on the water to boil, begin the mornay sauce.
		Heat the butter in a sauce pan and add the mushrooms, saute until most of the liquid has evaporated.
	www.recipezaar.com /201847 (316 words)

	Recipe 205290 --- Puffy Omelette with Mornay Sauce:
		Transfer to 350 F. oven and bake for 5 to 7 minutes or until firm.
		Cut into wedges and serve with Mornay sauce to pour over.
		Gradually add 1 cup milk and cook, stirring, until sauce is thickened and smooth.
	www.fooddownunder.com /cgi-bin/recipe.cgi?r=205290 (196 words)

	sauce Definition in the Food Dictionary at Epicurious.com
		In the most basic terms, a sauce is a thickened, flavored liquid designed to accompany food in order to enhance and bring out its flavor.
		In the days before refrigeration, however, sauces were more often used to smother the taste of foods that had begun to go bad.
		It was the 19th-century French chef Antonin Carême who evolved an intricate methodology by which hundreds of sauces were classified under one of five "mother sauces." Those are:
	www.epicurious.com /cooking/how_to/food_dictionary/entry?id=4420 (249 words)

	Sauce Mornay (Site not responding. Last check: 2007-10-26)
		Add the cheeses to the hot sauce and blend in till melted throughout.
		NOTES: Sauce Cheddar is made exactly the same, by substituting Cheddar cheese for the Swiss or all of the cheese.
		More or less cheese can be used to taste, and thickness adjusted with liquid.
	www.globalgourmet.com /food/egg/egg0296/mornay.html (68 words)

	Seafood sauté with vanilla Mornay sauce
		Add the vanilla pod to the milk, bring to the boil and simmer gently until desired consistency is reached.
		Season and melt the Canadian Grubec cheese in the sauce.
		Serve seafood over sauce or divide among gratin dishes, pour over sauce and broil under preheated broiler.
	www.dairygoodness.ca /en/Consumers/Food/Recipes/all/1000/1162.htm (163 words)

	Driftwood Shores Resort and Conference Center
		Salmon fillet with Mornay sauce and bay shrimp - $14.95
		Blackened with Cajun Seasonings and served with a roasted jalapeno Chipotle Cream Sauce
		Served with a mushroom roasted jalapeno Chipotle cream sauce
	www.driftwoodshores.com /banquet-menu.htm (366 words)

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