Béchamel sauce is a savoury white sauce utilized in many recipes historically made out of a roux (undeniable flour and butter) and milk. I’ve made a scrumptious thick and creamy low-carb Béchamel sauce with none added flour, that means it’s each low-carb and gluten loose.
The important thing element to strengthen the flavor on this dish is bay leaves. You probably have them, contemporary bay leaves paintings the most efficient, however dried bay leaves will paintings for those who don’t have any bay timber at house.
Low Carb Béchamel Sauce
- 200 ml double cream
- 1 tsp Dijon mustard
- 25 grams mozzarella grated
- 2 huge bay leaves
- ¼ tsp salt and floor black pepper
Upload the double cream to a saucepan on medium-high warmth, upload a tsp of dijon mustard and whisk into the cream
Carry the cream to a simmer, upload the grated mozzarella and stir till melted into the cream
Season, stir and upload the bay leaves. Gently simmer for 10 mins to permit the flavor to infuse, then put aside to chill and thicken