Basic Mornay Sauce and Variations

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.

Ingredients

Make the bechamel sauce.
Fold the variation ingredients through the sauce (precook the ingredients first if it indicates so).
Serve as required.

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. Sauté the onions, garlic and mushrooms in a little oil, then add the chicken before adding the béchamel.
Ham and Cheese – add ¾ cup chopped ham plus ¼ cup grated parmesan cheese to the béchamel 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. Sauté the onions, garlic and mushrooms in a little oil, then add the tuna before adding the béchamel.
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 béchamel, then stir through the parmesan.
Fish - 1 cup flaked cooked firm white fish plus ¼ cup grated parmesan cheese to the béchamel sauce.