2
Mornay sauces are a great filling for crepes, vol-au-vents and crustades. Just add the variation ingredients to the basic cheese bechamel sauce and either freeze to be used at a later date, or store in the fridge until required. They’ll keep in the fridge for 3-5 days and in the freezer between 2-3 months. They are best reheated either before placing in the holding vessel or after and heated in the oven. Try some of these variations below - Chicken & Mushroom Mornay Sauce, Ham & Cheese Mornay Sauce, Tuna & Mushroom Mornay Sauce, Sweet Corn Mornay Sauce and Prosciutto & Parmesan Mornay Sauce.
Makes/Serves
2
Prep Time
15 mins
Cook | Chill | Freeze
15 mins
Oven Settings
N/A
Oven Temperature
N/A
Prep Time
15 mins
Cook Time
15 mins

Ingredient

  1. 1 qty thick or masking Bechamel Sauce (cheese variation)
  2. 1 cup variation ingredients (see below)

Method

  1. Make the bechamel sauce.
  2. Fold the variation ingredients through the sauce (precook the ingredients first if it indicates so).
  3. Serve as required.
Adapted from N/A
Adapted from N/A
Victoria Hansen Food http://www.victoriahansenfood.com/
  • Chicken and Mushroom – 1 small onion,finely chopped; 1 clove garlic,finely diced; ½ cup shredded cooked chicken plus ½ cup button or mixed mushrooms, drained. Saute the onions, garlic and mushrooms in a little oil, then add the chicken before adding the bechamel.
  • Ham and Cheese – add ¾ cup chopped ham plus¼ cup grated parmesan cheese to the bechamel sauce before placing in the vessel and heating.
  • Tuna and Mushroom – 1 small onion, finely chopped; 1 clove garlic,finely diced; ½ cup drained canned tuna plus ½ cup button or mixed mushrooms. Saute the onions, garlic and mushrooms in a little oil, then add the tuna before adding the bechamel.
  • Sweet Corn – 1 cup canned cream corn. Spoon the cream corn directly into the vessel before heating in the oven so the corn will heat through at the same time.
  • Prosciutto and Parmesan – ¾ cup crumbled crispy roasted prosciutto plus ¼ cup grated parmesan cheese. Cook the posciutto before adding to the bechamel, then stir through the parmesan.
  • Fish – 1 cup flaked cooked firm white fish plus¼ cup grated parmesan cheese to the bechamel sauce.