乾酪白汁

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澆在意式貓耳朵麵食之上的乾酪白汁

乾酪白汁英语Mornay sauce),亦音譯作莫爾奈醬,是一種由白汁加入切碎或磨碎的乾酪煮成的西醬。乾酪白汁用的乾酪,通常是由一半的格呂耶爾芝士和一半的帕馬森乾酪,但亦可用其他不同變化組合的格呂耶爾芝士、埃文達芝士或白色切達乾酪[1]

乾酪白汁常用來煮海鮮蔬菜,也是正宗熱布朗三明治的主要原料。

語源[编辑]

乾酪白汁的名稱據說是來自一位「莫爾奈公爵」,但這一位莫爾奈公爵是誰則有爭議:一般來說,都會認為這位莫爾奈公爵就是「莫爾奈的菲力浦Philippe, duc de Mornay (1549–1623), Governor of Saumur, and seigneur du Plessis-Marly, writer and diplomat, is generally the favored candidate, but a cheese sauce at his table would have to have been based on what we would term a velouté sauce, for Béchamel had not been invented. Sauce Mornay does not appear in Le cuisinier Royal, 10th edition, 1820; 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.[2] In the tout-Paris of Charles X, the Mornay name was represented by two extremely stylish men, the marquis de Mornay and his brother, styled comte Charles; they figure in Lady Blessington's memoir of a stay in Paris in 1828–29, The Idler in France.[3] They might also be considered, when an eponym is sought for sauce Mornay.

參考資料[编辑]

  1. ^ McGee, Harold. On Food and Cooking; The Science and Lore of the Kitchen. New York, NY, USA: Scribner. 2004: 65–66 and 587. ISBN 0-684-80001-2. 
  2. ^ Cuisine Bourgeoise. History of Gastronomy. Nicks Wine Merchants. [2 July 2011]. 
  3. ^ Blessington, Countess of. The Idler in France. London, England, UK: Henry Colburn. 1841. 

參看[编辑]

外部連結[编辑]

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