Alpine Bechamel with Mont des Alpes recipe
- Melt butter in a pan over a low heat and add the flour. Slowly cook the flour until a nutty brown mixture is achieved.
- Slowly start pouring in the liquids while constantly stirring to achieve a smooth, lump free bechamel sauce.
- Now add the Dijon, espellette, cheese and salt and pepper to taste.
- This bechamel would be great through a macaroni and cheese or poured over some tenderstem broccoli.