The piquancy of a mornay dish is created by balancing the flavours of Gruyère and Parmesan cheeses with those of the herbs and spices.
I must be honest and say that I've never had mornay sauce before, so I really have no point of comparison or reference. However, I liked this, like it a lot actually! I used it on the Eggs Mornay recipe on this site, and the sauce certainly is mild. Took a little time, but it was time well invested. - 20 May 2013