Mornay

[mawr-ney, mawr-ney]

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.

Mornay

¹

/ mɔrnɛ /

noun

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

mornay

²

/ ˈmɔːneɪ /

adjective

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

   eggs mornay

Word History and Origins

Origin of Mornay¹

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

Example Sentences

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

“This morning we found three men who were trying to get a bunch of women into a van,” said one of the former legionnaires, a South African who gave only his first name, Mornay.

From Seattle Times