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Mustard Bechamel Sauce

 

An quick and easy to make enriched Bechamel sauce that is excellent on fish or other broiled meats.
176

Yield

4

servings

Prep

8

min

Cook

7

min

Ready

15

min

Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

2 tablespoons butter, unsalted
2 tablespoons all-purpose flour
1 teaspoon dry mustard
or more to taste
1 cup milk
hot
1 x salt
to taste
*
1 x white pepper
to taste
*
1 pinch nutmeg
optional
*

Directions

Melt the butter in a saucepan over medium heat. Do not let it brown.

Mix the flour and dry mustard powder together, then add to the butter and stir until the mixture is well blended and bubbling.

Gradually stir in the hot milk, whisking continuously until the mixture returns to the boil and begins to thicken.

Simmer, stirring frequently, over very low heat for 5 minutes.

Season to taste with salt, white pepper and a pinch of nutmeg (optional).

Makes 1 cup of thick sauce.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 9865% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 26mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 5g
Vitamin A 6% Vitamin C 0%
Calcium 8% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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