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Being or served with a white sauce flavored with grated cheese and seasonings: eggs Mornay.
[Perhaps after Philippe de Mornay.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Cookery) (often immediately postpositive) denoting a cheese sauce used in several dishes: eggs mornay.
[perhaps named after Philippe de Mornay, Seigneur du Plessis-Marly (1549–1623), French Huguenot leader]
(Biography) Philippe de (filip də), Seigneur du Plessis-Marly. 1549–1623, French Huguenot leader. Also: Duplessis-Mornay
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
1. Also called Duplessis-Mornay. Philippe de ( “Pope of the Huguenots” ), 1549–1623, French statesman and Protestant leader.
2. (often l.c.) Also called Mornay′ sauce`. a béchamel, or white sauce, containing cheese, esp. Parmesan and Gruyère.
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.