Mustard Bechamal Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cup milk
- 3 tablespoons Stonewall Kitchen Blue Cheese Herb Mustard
- 1 teaspoon salt
- 2 tablespoons Crème Fraiche
- ½ pound cooked pasta.
- Melt the butter in a saucepan over medium heat.
- Add the flour, mix well and cook for 1 minute.
- Slowly whisk in the milk making sure lumps do not form.
- Add the mustard, salt. And crème fraiche. Stir and heat until thickened.
- Pour sauce over pasta and toss.