Alpine Bechamel with Mont des Alpes recipe
40g plain flour
250ml semi skimmed milk
250g single cream
0.5 tspn Dijon mustard
0.5 tspn espelette pepper
160g Mont des Alpes cheese, grated on a large grater
salt and pepper to taste
- 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.