Description
A creamy, foolproof Bechamel sauce. This recipe sticks to tradition yet adds a bright pinch of ground mustard. That small detail brings zip without overpowering the familiar comfort of this classic French staple.
Equipment:
Ingredients
Units
Scale
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups warm whole milk
- A pinch of salt
- A light sprinkle of pepper
- A dusting of nutmeg (optional)
- 1/4 teaspoon ground mustard (original twist)
Instructions
- Place a saucepan on low heat and let the butter melt. Keep an eye on it so it doesn’t brown.
- Whisk the flour into the butter until you get a smooth paste. This is your roux.
- Pour the warm milk slowly, whisking all the while. Work in small amounts of milk at first to keep lumps at bay.
- Stir until the sauce thickens enough to coat the back of a spoon.
- Sprinkle salt and pepper. Give it a taste, then adjust seasonings.
- Stir in ground mustard and a hint of nutmeg if you want that little extra dimension.
Notes
Ground mustard makes this recipe stand out. It’s the quiet hero of the dish. It supplies just enough zing to liven up the flavor without stealing the spotlight from the classic roux-and-milk foundation.
Nutrition
- Serving Size: 1 Serving
- Calories: ~160 per serving