mornay

For example, [what's the difference between cauliflower cheese and cauliflower mornay] seems like it should return a page that tells you what the difference is, but it doesn't.

Many (most?) mac and cheese recipes involve making a mornay sauce, but they rarely call it that.

You may also have to specify that the chicken is fresh but also not still alive, and that kale isn't the same as spinach, and confirm that they have the correct recipe for mornay sauce even though every chef should already know that.

Tonight, I will eat Brocolli Mornay (broccoli-cheese).

Extracting out this general principle is, for me, a thousand times more comprehensible than memorizing that (((butter + flour) + milk) + onions) -> soubise but (((butter + flour) + milk) + cheese) -> mornay.

I'm honestly flabbergasted that Mornay sauce isn't more popular, given that it can be stored in the fridge for up to a week: it's the only reliable way to (consistently) achieve perfectly browned cheese on bread.

In a modern fine dining place, you'd more likely see something like: Hamburger (smash patty, charred onion, mornay, frites) $27 That's the idiom these days: a name, and in parens a short list of attributes.

Mornay, citrate, and evaporated milk approaches work but I'm lazy so I just do the cream approach for "queso".

I really hate that when I'm reading a recipe, if it just said "make a mornay sauce with 4 oz cheddar and 4 oz gruyere" you'd cut out 3 steps from the recipe.

If you can make béchamel, you're now also only a step away from a bunch of other sauces (Mornay, Soubise, etc), simply by adding different ingredients.