Mornay

American  

[mawr-ney, mawr-ney] / mɔrˈneɪ, mɔrˈneɪ /

noun

1. Also called Duplessis-Mornay.  Philippe de Seigneur du Plessis-Marly Pope of the Huguenots, 1549–1623, French statesman and Protestant leader.

2. Also called Mornay sauce.  (often lowercase) a béchamel, or white sauce, containing cheese, especially Parmesan and Gruyère.

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Mornay ¹ British  

/ mɔrnɛ /

noun

1. Also: Duplessis-Mornay.  Philippe de (filip də), Seigneur du Plessis-Marly. 1549–1623, French Huguenot leader

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mornay ² British  

/ ˈmɔːneɪ /

adjective

1. (often immediately postpositive) denoting a cheese sauce used in several dishes

   eggs mornay

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Etymology

Origin of mornay

perhaps named after Philippe de Mornay , Seigneur du Plessis-Marly (1549–1623), French Huguenot leader

Example Sentences

“It amounts to artists blacklisting fellow artists based on their nationality, ethnicity or identity—and we wouldn’t do it to artists in any other country,” said actress Rebecca De Mornay, who signed the letter.

From The Wall Street Journal

Once the pasta is cooked, it is combined with the raw vegetables and a lighter-than-average Mornay sauce, which is a cheesy béchamel.

From Seattle Times

Graduate researcher Jacquelynn Mornay said the noise levels registered there could cause permanent hearing damage after an hour or so of exposure.

From Salon

The traditional ham of the latter is replaced by tuna, and a Mornay sauce is added.

From Seattle Times

A mornay sauce goes into production while the soufflé is in the oven.

From Salon