Mustard sauce

Béchamel finished off the heat with Dijon. Boil it and the mustard turns bitter, which is why so many versions taste wrong.

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.