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.
- 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
- 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.
|Amount Per Serving||%DV|
|Serving Size 90g|
|Recipe makes 8 servings|
|Calories from Fat 56||58%|
|Total Fat 6.31g||8%|
|Saturated Fat 1.73g||7%|
|Trans Fat 0.0g|
|Total Carbs 7.42g||2%|
|Dietary Fiber 0.9g||3%|