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Mustard bechamel sauce for fried fish and grilled meat
Description
Bechamel sauce can be served not only with grilled meat dishes and fried fish, but also with poultry or vegetables, fried or also cooked on the grill.
Cooking
Step 1
In a small container, mix milk, a quarter of an onion head, into which you need to stick two cloves, bay leaf and nutmeg. Cook over low heat for 15 minutes. Remove onion, cloves and bay leaf.
Step 2
Melt butter in a separate bowl, add flour. Fry over medium heat, stirring occasionally, 3-4 minutes, until lightly golden. Remove from fire, cool.
Step 3
Gradually introduce the fried flour into the milk, stirring constantly. Put the sauce on low heat, bring to a boil, whisking. Cook for 8-10 minutes, stirring often and removing the film, but do not bring to a boil. The sauce should have the consistency of a thick creamy soup. Strain through a sieve. Season with salt and pepper.
Step 4
Add a few tablespoons of mustard (Dijon, whole grain French, English) to the sauce.
Ingredients
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