CultureJuly 13, 2026
mornay
/mɔːrˈneɪ/
Definition
A rich, creamy white sauce made by adding Gruyère or other cheese to a classic Béchamel sauce.
Etymology
Named after the French diplomat Philippe de Mornay (1549–1623), though the specific connection to the sauce is likely legendary. The term entered English in the 19th century as a culinary loanword from French.
In the news
In the article, the chef uses a labor-intensive, high-quality Mornay sauce made with premium dairy as a refined, upgraded component of his brisket sandwich to justify its price.
'It looks like a war.' How a $38 Armenian brisket sandwich ignited debate over culture and cost
Read the full article ↗Los Angeles Times