Description
A creamy and classic béchamel sauce recipe for croque monsieur made with butter, flour, milk, Dijon mustard, and nutmeg for the perfect French sandwich base.
Ingredients
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1/2 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon white or black pepper
1/4 cup grated Gruyère cheese (optional)
Instructions
In a small saucepan, melt the butter over medium heat.
Whisk in the flour and cook, stirring constantly, for 1 minute to form a roux.
Slowly pour in the milk while whisking to prevent lumps.
Continue to whisk over medium heat until the sauce thickens, about 4–5 minutes.
Stir in Dijon mustard, nutmeg, salt, and pepper.
Optional: Add grated Gruyère cheese and stir until melted for a cheesy variation.
Remove from heat and use immediately, or store once cooled.
Notes
Use warm milk for smoother blending. Whole milk gives the best consistency, but 2% can be used. Gruyère adds extra flavor but is optional. Sauce thickens further as it cools reheat with a splash of milk to loosen.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 95
- Sugar: 2g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 18mg
Keywords: béchamel sauce recipe for croque monsieur, French white sauce, creamy sandwich sauce, croque monsieur béchamel