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. 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. They might also be considered, when an eponym is sought for sauce Mornay.
- ^ 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.
- ^ Cuisine Bourgeoise. History of Gastronomy. Nicks Wine Merchants. [2 July 2011].
- ^ Blessington, Countess of. The Idler in France. London, England, UK: Henry Colburn. 1841.