1 quantity Béchamel Sauce
100 ml/3½ fl oz double cream
150 ml/4 pint low-fat natural yogurt
juice of 1 lemon, strained
2 teaspoons mild mustard


1.When the béchamel sauce is ready, add the cream and simmer, stirring constantly, for 15 minutes.
2.Remove the saucepan from the heat and leave to cool slightly
3.Stir in the yogurt and lemon juice, then stir in the mustard.
4.Season with salt if necessary.
5.For grilled fish or poached chicken.

Leave a Reply

Your email address will not be published.