Recipe BookKitchen FoundationsSauces & Jus

Dijon Béchamel

Name: Dijon Béchamel
Yield: Approximately 690 g sauce
Ingredients: 600 g Béchamel; 35 g Dijon mustard; 50 ml Cream; 5 ml Lemon juice

A silky béchamel sharpened with Dijon mustard and lemon.

Dijon Béchamel prepared as described in the recipe

A silky béchamel sharpened with Dijon mustard and lemon.

Approximately 690 g sauce

Cook this

Ingredients

Batch

Béchamel600 g
Dijon mustard35 g
Cream50 ml
Lemon juice5 ml

Method

Warm béchamel and cream over low heat.
Remove from heat and whisk in mustard and lemon.
Taste and adjust acidity. Serve warm without a hard boil.

Chef’s notes

Use in leek gratin, ham crêpes or a baked fish pie.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Milk. Mustard. Wheat.

Also in the Recipe Book

Béchamel

Last refined · October 2026