Chef Tony uses that Bechamel Mother Sauce to make a French Omelet with Vampire Killer Mornay Sauce that will up-level your next brunchy affair.
He takes that bechamel base to make a ultra-garlicky Mornay sauce using our Hell’s Kitchen Vampire Killer blend.
Check out more of Chef Tony’s recipes over on Youtube.
French Omelet with Vampire Killer Mornay Sauce
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1–2 servings 1x
Ingredients
Scale
Mornay Sauce Ingredients
- 2 quarts Bechamel sauce
- 3 Tbsp Spiceology X Hell’s Kitchen Vampire Killer Blend
- 8 oz Parmesan, Grated
- 8 oz Gruyere, Grated
Omelet
- 4 pieces of bacon, chopped
- 6 oz cherry tomatoes, halved
- Green onions, sliced
- 2 eggs
- Butter
- Brioche bun
Instructions
For the Mornay:
- Make or defrost Bechamel sauce.
- On low or no heat (depending on whether the cheese is melting), slowly add both cheese to the sauce, about a half cup at a time.
- Once the cheese is melted, add in blend and serve immediately.
For the Omelet:
- Cook chopped bacon, set aside.
- Butter pan and mix eggs to make French-style omelet.
- Slice brioche bun and top with omelet, Mornay sauce, bacon, tomatoes, and green onion.
- Serve and enjoy immediately.
