What sort of sauce is created by combining Bechamel sauce with grated cheese?
Mornay sauce Mornay sauce A Mornay sauce is a béchamel sauce with shredded or grated Gruyère cheese added. Some variations use different combinations of Gruyère, Emmental cheese, or white Cheddar. A Mornay sauce made with cheddar is commonly used to make macaroni and cheese. The name origin of Mornay sauce is debated. It may be named after Philippe, duc de Mornay (1549–1623), Governor of Saumur and seigneur du Plessis-Marly, writer and diplomat, but a cheese sauce during this time would have to have been based on a velouté sauce, for Béchamel had not yet been developed. "Sauce Mornay" does not appear in
Sauce Robert Sauce Robert Sauce Robert is a brown mustard sauce and one of the "small sauces", or compound sauces, derived from the Classic French demi-glace, which in turn is derived from Espagnole sauce, one of the five mother sauces in French cuisine (Bechamel, Veloute, Espagnole, Sauce Tomate and Hollandaise) . Sauce Robert is made from chopped onions cooked in butter without color, a reduction of white wine, pepper, an addition of demi-glace and is finished with mustard. It is best suited to pork, especially grilled pork, and meats. Sauce Robert is one of the earliest compound sauces on record. Of the