Talk:Mornay sauce

Eggs
Can the Mornay sauce have eggs in it as well as cheese? If yes does it have another name? --Kupirijo (talk) 02:34, 14 September 2008 (UTC)

Bechamel is the mother sauce, mornay is just the derivative suace. adding cheese to it is ok, but a proper mornay sauce has egg in it already. adding cheese with a liason (which contains egg) is how a bechamel sauce becomes a mornay. —Preceding unsigned comment added by 142.214.162.216 (talk) 17:54, 20 October 2009 (UTC)

French/English associations
The article for white sauce (Sauce Blanche) redirects here, while white sauce is much simpler than Mornay sauce. Is that some error from a bot or something? —Preceding unsigned comment added by Batouchu (talk • contribs) 04:04, 14 July 2009 (UTC)


 * White sauce currently redirects correctly to Béchamel sauce. I'm wondering how Parmesan creeps in: wouldn't it render the sauce grainy? Not every cheesy sauce is sauce Mornay.--Wetman (talk) 23:58, 18 May 2010 (UTC)

Bechamel - Veloute
It may well be that mornay sauce began later or evolved from cheese in velouté sauce, but "Béchamel had not been invented" is not the reason. Béchamel sauce is plain old milk gravy, which has been invented by every mother who ever found herself with nothing in the house but milk, flour, and hungry children. Béchamel had been not called "béchamel", rather than not invented.

This page needs the attention of a french cook.

98.206.86.187 (talk) 16:05, 14 January 2014 (UTC)

Makes no sense to me
"Perhaps sauce Mornay is not older than the great Parisian restaurant of the 19th century, Le Grand Véfour in the arcades of the Palais-Royal, where sauce Mornay was introduced." ... could be rephrased as "Perhaps sauce Mornay dates from when it was invented". Does that really need a "Perhaps"? Does it need saying at all?

MrDemeanour (talk) 08:16, 6 March 2016 (UTC)

External links modified
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Cheese sauce
Why does cheese sauce redirect to this article? There are many types of cheese sauce. Tad Lincoln (talk) 22:15, 6 July 2017 (UTC)

Ingredients
In the ingredients section: grammatically incoherent, and “ground paper” as an ingredient. While cellulose is present in grocery store Parmesan, I do not believe that is what is intended. While we are here, there is redundancy in the etymology section. 2606:8E80:7005:3A00:5D92:5C26:4E9A:6D6B (talk) 22:02, 2 April 2024 (UTC)