Mornay sauce

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Mornay Sauce Recipe, French Mother Sauces, Basic White Sauce, Fannie Farmer Cookbook, Chicken Crepes, Mother Sauces, Welsh Rarebit, Cheese Sauces, Mornay Sauce

The modern-day Mornay sauce we enjoy is a béchamel sauce (a classic, French roux-based cream sauce, not to mention the last of the original, five French mother sauces to be invented). Shredded Gruyère and grated Parmesan cheeses get melted into the béchamel at the end. I like to refer to this easy-to-prepare "secondary sauce" ("a spin-off" of one of the originals) as: "the mother of all cheese sauces." That said, named after the Duke of Mornay (who lived during the late 16th and early 17th…

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