Curried Bechamel Sauce

1. 1

   Melt the butter in a saucepan over medium heat.

2. 2

   Do not let it brown.

3. 3

   Mix the flour and dry mustard powder together, then add to the butter and stir until the mixture is well blended and bubbling.

4. 4

   Gradually stir in the hot milk, whisking continuously until the mixture returns to the boil and begins to thicken.

5. 5

   Simmer, stirring frequently, over very low heat for 5 minutes.

6. 6

   Season to taste with salt, white pepper and a pinch of nutmeg (optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.