A classic mornay sauce is simply a white sauce or  béchamel  that is flavoured with cheese. The basic white sauce is an essential component of recipes such as seafood lasagne and it's also popular in other sauces, such as onion sauce for lamb and with leeks in white sauce and bacon. This cheesy mornay sauce that is delicious in broccoli and cauliflower cheese, whole roasted cauliflower and easy vegetable bakes. Bechamel is one of the mother sauces in French cuisine. Although there are many different sauces, made in different ways. There are essentially 6 French sauces, from which most other sauces are made. Each sauce can also have daughter sauces, where extra ingredients are added to the basic sauce. Béchamel sauce - often more commonly known as a white sauce made with a roux of flour and butter cooked together. It is typically used in lasagne, macaroni cheese, pies or served with vegetables. The daughter sauces include Mornay and Soubise sauce , This a a sauce made with onions cooked in butter and it is delicious with meats, especially lamb.