MirepoixBéchamel finished off the heat with Dijon. Boil it and the mustard turns bitter, which is why so many versions taste wrong.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Easy |
| Equipment | Saucepan, whisk |
| Mother sauce | Béchamel |
- 450 ml — whole milk
- 25 g — butter
- 25 g — plain flour
- 30 g — Dijon mustard
- 40 ml — double cream
- 5 ml — lemon juice
- Make a Béchamel, strain it and stir in the cream. Bring it just back to a simmer, then take it off.
- Whisk in the mustard off the heat and check the seasoning with a few drops of lemon. It should taste sharp at the back of the tongue, not the front.
Herring, mackerel, boiled beef, grilled sausage.
Compared with Béchamel
- Added: Dijon mustard 30 g, double cream 40 ml, lemon juice 5 ml
- Not used: onion, clove, bay leaf, nutmeg, grated, salt, white pepper
- Different amount: whole milk 450 ml (Béchamel: 500 ml)
- Same amount: butter 25 g, plain flour 25 g
Both recipes serve 4.
- One serving (1 of 4): whole milk 112.5 ml, butter 6.25 g, plain flour 6.25 g, Dijon mustard 7.5 g, double cream 10 ml, lemon juice 1.25 ml
- Double batch (8 servings): whole milk 900 ml, butter 50 g, plain flour 50 g, Dijon mustard 60 g, double cream 80 ml, lemon juice 10 ml
In the same library
- Bercy — 35 min · Medium
- Cream sauce — 20 min · Easy
- Mornay — 35 min · Easy
- Normande — 40 min · Hard
- Robert — 35 min · Easy
- Charcutière — 40 min · Medium
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907)