Béchamel honey mustard sauce

Ingredients for 4 servings:

• 4 tbsp butter
• 3 tbsp flour
• ½ liter of milk
• 4 tbsp mustard (honey)
• 1 tsp balsamic vinegar
• 1 shot of white wine
• 1 tsp marjoram, dried
• 1 tsp tarragon, dried
• 1 pinch(s) nutmeg, freshly grated
• salt and pepper
• Vegetable broth, instant

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Great with fish or vegetables

Melt the butter in a saucepan over medium heat, then whisk in the flour until no lumps remain. Increase the heat. Slowly add the milk, whisking vigorously to avoid lumps. When about 1/3 of the milk has been incorporated, add the rest and bring to a boil, stirring constantly. Be careful, the sauce will thicken immediately! As soon as the sauce has thickened, reduce the heat drastically and add the honey mustard, salt, pepper, nutmeg, tarragon, marjoram, balsamic vinegar, and finally the white wine. If desired, add a little granulated vegetable stock to taste. The sauce goes very well with fried fish such as salmon, etc., and also with vegetables such as cauliflower.