Mornay

Mornay is a name that can refer to both a historical surname and a classic culinary sauce. In historical contexts, Philippe de Mornay was a prominent French writer and diplomat associated with the Huguenots during the late Renaissance and the French Wars of Religion. The surname itself is of French origin, and it appears in various records and place-names, reflecting a toponymic or noble lineage.

Mornay sauce, or sauce Mornay, is a traditional French cheese sauce derived from béchamel. It is typically prepared by enriching a white sauce with grated cheese, commonly Gruyère and sometimes Parmesan, and may be finished with cream or egg yolk. The sauce is used to accompany vegetables such as cauliflower and spinach, as well as fish, poultry, and eggs, and it is a common component in gratins and bubbly casseroles. While the sauce is traditionally linked to Philippe de Mornay in popular culinary lore, the exact historical attribution is debated among historians and chefs.

In modern usage, Mornay most often appears in cookbooks and menus as a cheese sauce component, while the surname continues to appear in genealogical and historical discussions. The two senses—name and sauce—are distinct but share a historical association with French culture.