Sauce: Moutarde (béchamel version)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Sauce béchamel relevée à la moutarde” from www.750g.com
Serving Size: 4
Ingredients
- 1.411 oz (40 g) butter - 1.411 oz (40 g) flour - 16.907 fl oz (500 mL) milk - 1.014 tsp (5 mL) mustard - Salt and pepper, to taste
Instructions
1. Melt butter gently without browning. Stir in flour and cook for a few minutes, stirring. 2. Add milk gradually, stirring until smooth. Let bubble briefly until thickened. 3. Season with salt and pepper; stir in mustard and serve hot. US equivalents are rounded like-unit conversions. The source French teaspoon is interpreted as a metric culinary teaspoon, without rescaling. Yield: 4 servings; final volume not specified Source: Adapted from Valentin Posset (recipe published at the linked source). https://www.750g.com/sauce-bechamel-r6328.htm
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 187 kcal
Carbohydrates: 13.8 g
Protein: 5.2 g
Fat: 12.4 g
Saturated fat: 7.6 g
Trans fat: 0.3 g
Cholesterol: 34 mg
Fiber: 0.3 g
Sugar: 6.5 g
Sodium: 120 mg
Potassium: 183 mg
Calcium: 150 mg
Iron: 0.5 mg
Vitamin A: 128 µg RAE
Vitamin D: 1.7 µg
Generated: 2026-11-10T00:56:05+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin D are known subtotals. Trans fat is a known subtotal, with data for 1 of 3 ingredients. Missing contributions are unknown, not zero.