This recipe is an adaptation on one of the first recipes my mother-in-law made for me. When I first started going out with my now husband it was on rotation in her home every Thursday night. I was fortunate enough that she taught me how to make it and now it is on regular rotation in our home too. My kids grew up on it or variations of it. The original mornay my mother-in-law mad was a Tuna Morney. Topped with buttery, crunchy breadcrumbs, it was my favourite. Another variation I have made which is also very popular is Chicken and Asparagus Mornay.
Master the basics
Start with a basic white sauce. From here you can make the sauce into a Bechamel sauce with the addition of nutmeg, a cheese sauce with the addition of grated cheese, or a white wine sauce with the addition of white wine. The mornay sauce is made with the basic white sauce and the addition of chicken stock, grated cheese and salt and pepper.
Take some shortcuts
This is one of those recipes you can make from scratch or take a few shortcuts for those busy weeknight dinners. Pick up a BBQ chicken on your way home from work instead of cooking your chicken from scratch. Use tinned corn instead of cooking your own and having to cut the kernels from the cob. Use store bought stock or make your own. It’s up to you.
Adjust the recipe
This recipe can also be easily adjusted to suit your dietary requirements. If you are lactose intolerant, use a dairy free margarine like Nuttelex, a dairy-free ‘cheese’, like cashew cheese, and a plant based ‘milk’. If you are gluten intolerant, substitute the flour for gluten-free flour. Even vegans can make this recipe by making the dairy-free version and substituting veggies for the chicken.
Get creative
Once you’ve mastered the techniques, you can start to get creative. Let me know in the comments below how you’ve changed it up.
Chicken & Corn Mornay
Ingredients
- 3 tbsp butter melted
- 3 tbsp all purpose (plain) flour
- 1 cup milk full cream is best
- 1 pinch salt
- pepper to taste
- 2 tbsp lemon juice
- 1 cup chicken stock or 1 cup water and 2 chicken stock cubes
- 1 cup grated cheese
- 1 BBQ chicken meat only, chopped into bite sized pieces or shredded
- 3 slices bread any type, crumbed
- 2 tbsp butter extra
Instructions
- Preheat oven to 180°C (350°F)
- Melt butter in a medium/large saucepan over medium heat
- Add flour and cook over medium heat, stirring constantly for 3-5 minutes to 'cook off' the flour. If you don't cook off the flour, the white sauce will taste 'floury'
- Remove from heat, add milk ¼ cup at a time, stirring constantly between each addition until a smooth texture is obtained. Take your time between each addition to ensure you have all the lumps out. Taking short cuts here will result in a lumpy sauce (not nice)
- Return to the heat and add chicken stock ¼ cup at a time, stirring constantly between each addition until a smooth texture is obtained
- Add lemon juice, salt, and pepper and stir to combine
- Add grated cheese and stir through until cheese has melted and the sauce is smooth and shiny.
- Add chicken and corn and stir through. Pour into ramekins and set aside.
- Crumb the slices of bread or tear into small pieces. Mix with the extra butter. (I put the bread and butter in a blender and blitzed for a few seconds). Divide the crumb mixture between the 6 ramekins
- Place in the oven and cook for about 15 minutes or until the breadcrumbs are a golden brown and the mornay is bubbling around the edges. Serve on its own or with steamed veggies and crusty bread. Enjoy!
Let me know in the comments below if you tried this and don’t forget to tag me on Instagram (nana_in_your_pocket) and Facebook (@nanainyourpocket)
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