La meilleure sauce béchamel

Ingredients

• 45 g Unsalted Butter (divided: 25 g for roux, 20 g for spreading on bread)
• 25 g All-Purpose Flour (for white roux)
• 500 ml Whole Milk (room temperature for easier incorporation)
• 0.25 tsp Ground Nutmeg (freshly grated if possible)
• 0.5 tsp Salt (adjust to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tbsp Dijon Mustard (adds acidity and depth)
• 200 g Gruyère Cheese (grated; can substitute with Emmental or sharp cheddar)
• 100 g Cooked Ham (thinly sliced)
• 8 slices Country Bread (thick sliced, sturdy enough for baking)

Instructions

1. Measure and Prepare Ingredients

   Gather all ingredients, measure butter, flour, milk, spices, mustard, cheese, ham, and bread. Grate the cheese and slice the ham if not pre‑sliced.

   Time: PT5M

2. Make a White Roux

   Melt 25 g butter in a saucepan over medium‑low heat. Add the flour, whisk continuously for about 2 minutes until the mixture is smooth and bubbles but does not turn golden.

   Time: PT3M

3. Incorporate Milk Gradually

   Add the milk a little at a time, whisking constantly to prevent lumps. Continue until all 500 ml milk is fully incorporated and the mixture is smooth.

   Time: PT5M

4. Thicken the Sauce

   Raise the heat slightly and bring the mixture to a gentle simmer, whisking constantly. Cook until the sauce coats the back of a spoon and thickens, about 5 minutes.

   Time: PT5M

5. Season the Béchamel

   Stir in the salt, pepper, and freshly grated nutmeg. Taste and adjust seasoning as needed.

   Time: PT1M

6. Add Mustard

   Whisk in 1 tbsp Dijon mustard, giving the sauce a subtle tang.

   Time: PT1M

7. Incorporate Cheese – Mornay Sauce

   Add the grated Gruyère cheese, stirring until fully melted and the sauce becomes glossy and elastic.

   Time: PT3M

8. Assemble Croque Sandwiches

   Spread a thin layer of butter on one side of each bread slice. On the unbuttered side, place a slice of ham, then a generous spoonful of the Mornay sauce, and top with another slice of bread, buttered side up.

   Time: PT5M

9. Preheat Oven

   Preheat the oven to 200°C (390°F).

   Time: PT5M

   Temperature: 200°C

10. Bake Croques

    Place the assembled sandwiches on a baking sheet and bake for 10 minutes, until the tops are golden and the sauce is bubbling.

    Time: PT10M

    Temperature: 200°C

11. Serve

    Remove from oven, let rest 1 minute, then cut each sandwich diagonally and serve hot.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

35 g

Fat

25 g

Fiber

2 g