Sauce Moutarde (Béchamel, Dry Mustard, Whipping Cream)

This 2nd generation mother sauce derives from a finished Sauce Béchamel. Serve with eggs, poultry and vegetables.

Sauce Béchamel:
4 Tbsp. butter
4 Tbsp. all-purpose flour, unbleached
2½ cups milk, warmed but not hot
1 pinch nutmeg, freshly grated
¼ tsp. sea salt
⅛ tsp. white pepper, freshly ground

Sauce Moutarde:
1 Tbsp. dry mustard
3 Tbsp. whipping or heavy cream

Make the Béchamel Sauce:
Melt the butter in a heavy-bottomed saucepan. Add the dry mustard, sauté for 1 minute. Stir in the flour and cook, whisking constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.

Add the warm milk gradually, continuing to whisk as the sauce thickens. Bring it to a boil. Add nutmeg, salt and pepper, lower the heat to simmer, and cook, stirring for 2-3 minutes more. Remove from the heat and add the cream, stir until well incorporated, then serve.

Makes about 2 cups.