Creamy Mustard Sauce

  • Preparation time 10 minutes
  • Cooking time 10 minutes
  • Servings


125 ml

white wine

30 ml

grey shallot, minced

500 ml

Berthelet Signature Bechamel Sauce mix (50 g of powder and 500 ml water)


freshly ground pepper

30 ml

Old-style Dijon mustard (with grains)

15 ml

vegetable oil


Step 1
Cook shallots in the oil

Step 2
Add the white wine and reduce by 3/4

Step 3
Add the sauce and the mustard, let simmer for 2 minutes. Add pepper


Tip: this sauce is a nice accompaniment for chicken, salmon and veal