Dijon Smoked Garlic Bechamel Sauce Recipes

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THE PERFECT CROQUE MONSIEUR



The perfect croque monsieur image

Master the croque monsieur with soft sourdough, gruyère, smoked ham and creamy mustard mayo. You'll relish every mouthful of this brunch classic.

Provided by Emma Freud

Categories     Breakfast, Brunch, Lunch, Snack, Treat

Time 50m

Number Of Ingredients 16

4 slices from a white sourdough or crusty white
20g butter, melted
1 tsp Dijon mustard
100g grated gruyère
4 thin slices of great smoked ham
125ml milk
125ml cream
1 garlic clove, crushed
2 bay leaves
1 small onion, chopped
20g butter
20g plain flour
1 heaped tsp Dijon mustard
fresh nutmeg, grated
1 tsp Dijon mustard
1 tbsp mayonnaise

Steps:

  • First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion.
  • Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour.
  • Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan/gas 7.
  • Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.

Nutrition Facts : Calories 876 calories, Fat 62 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 3.7 milligram of sodium

DIJON SMOKED GARLIC BECHAMEL SAUCE



Dijon Smoked Garlic Bechamel Sauce image

This is an adaptation of a standard bechamel sauce I used to serve with steamed cauliflower and baby carrots a few nights ago. It would work as a sauce for other vegetables or protein like chicken and fish as well. It is quick and easy to make. Omit the smoked garlic if you are not a fan of smoked food but my wife and I both thought it made the sauce.

Provided by Bob Vincent

Categories     Quick and Easy

Time 20m

Number Of Ingredients 7

2 Tbs olive oil
2 tbs flour
1/4 cup Dijon mustard
2 tsp basic BBQ rub (link is below)
2 cups whole milk
10 cloves smoked whole garlic cloves sliced in half (link is below)
salt/garlic pepper to taste

Steps:

  • Heat a sauce pan to medium heat and add olive until hot. Add the flour to the oil and form a blond roux by stirring the mxture contstanly; about 2 minutes. Gradually stir in cold milk stirring contstantly. Bring the mixture to a boil until nicely thickened. Add the Dijon mustard, BBQ rub, salt/garlic pepper and the smoked garlic cloves. Cook until very hot. If the sauce is too thick thin with some more milk. Taste for seasoning and adjust as necessary.

Nutrition Facts : ServingSize 90 g, Calories 96, Fat 6.31 g, TransFat 0.0 g, SaturatedFat 1.73 g, Cholesterol 6 g, Sodium 181 g, Carbohydrate 7.42 g, Fiber 0.9 g, Sugar 4.8 g, Protein 2.79 g

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