Imagine a sauce so luxuriously smooth and packed with flavor that it transforms ordinary dishes into extraordinary culinary masterpieces. This Cheddar Dijon Bechamel Sauce is not just another condiment – it's a game-changing recipe that will elevate your cooking from mundane to magnificent. With the rich, sharp bite of cheddar and the distinctive tang of Dijon mustard, this classic French sauce will become your secret weapon in the kitchen, turning even the simplest meals into restaurant-worthy creations that will have everyone asking, "What's your recipe?"
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 2 cups
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Gather all ingredients and have them measured and prepared before starting. Ensure the cheese is freshly shredded and at room temperature.
- In a medium saucepan, melt the butter over medium heat until it becomes foamy and starts to slightly bubble, being careful not to brown the butter.
- Add the all-purpose flour to the melted butter, whisking constantly to create a smooth roux. Cook the roux for 2-3 minutes to remove the raw flour taste, stirring continuously to prevent burning.
- Gradually pour in the milk, whisking vigorously to prevent lumps from forming. Continue whisking until the mixture becomes smooth and begins to thicken, about 4-5 minutes.
- Reduce the heat to low and add the shredded sharp cheddar cheese, stirring until the cheese is completely melted and integrated into the sauce.
- Stir in the Dijon mustard, which will add a tangy depth of flavor to the bechamel sauce.
- Season with salt and pepper to taste, tasting and adjusting the seasoning as needed.
- If the sauce is too thick, thin it with a little additional milk. If too thin, continue cooking and stirring until it reaches desired consistency.
- Remove from heat and serve immediately, or keep warm over very low heat, stirring occasionally to prevent skin formation.
Tips
- • Always start with room temperature ingredients to ensure smooth blending • Whisk constantly when adding milk to prevent lumps from forming • Use freshly shredded cheese for the best melting and flavor • Low and slow is the key when incorporating cheese to prevent separation • Adjust consistency with additional milk if the sauce becomes too thick • Taste and season carefully – the Dijon mustard adds significant flavor, so season incrementally • For extra smoothness, strain the sauce through a fine-mesh sieve if you notice any lumps • This sauce can be made ahead and gently reheated, but avoid boiling to maintain its silky texture
Nutrition Facts
Calories: 258kcal
Carbohydrates: 10g
Protein: 12g
Fat: 19g
Saturated Fat: 14g
Cholesterol: 54mg
