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This is a versatile and easy sauce to make. My son perfected an original cheese béchamelle recipe by adding garlic and mustard. Use it on vegetables like broccoli or cauliflower, or on pasta.


  • 2 cups of milk
  • 1 clove of garlic
  • 4 tablespoons of butter
  • 3 tablespoons of flour
  • 3/4 cup of grated cheese, preferably a strong cheese, such as old cheddar
  • 1 tablespoon of your choice of mustard
  • salt and pepper to taste


  • Heat 2 cups of milk in a saucepan. Add a clove of garlic cruched with the side of a knife.
  • Melt 4 tablespoons of butter in a thick-bottomed saucepan. Add 3 tablespoons of white flour and mix. Let the mixture cook slowly for at least 3 minutes. Do not let it brown.
  • Remove the saucepan from the burner and weait for the mixture to stop bubbling. Add a few tablespoons of milk and stir with a spoon of whisk, removing all the lumps. Add remaining milk 1/4 cup at a time, stirring till smooth after each addition. If you add the garlic to the sauce at this point, don't forget to remove it later.
  • Put the saucepan back on a low-medium burner. Bring to a simmer and cook for at least 6 minutes, stirring occasionally. If you don't do this, the sauce will taste of flour.
  • Add the cheese and mustard to the sauce, and simmer for another 5 minutes or so. Season to taste with salt and pepper.
  • The sauce can stay on a low burner for some time, and can be refrigerated and heated up again.

Categories: Condiment, Sauce  Savory Sauce 
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