Pairs well with Mustard Velouté
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Mustard Velouté
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A creamy, mustard-infused sauce perfect for accompanying chicken, fish, or pork.
00:30:00 total
Serves 4
medium
Sauce / Dressing / Flavoured Butter
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🌶️
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👅
Ingredients
- butter - watch the video to see (use until it's nutty and brown)
- flour - watch the video to see
- white wine - watch the video to see (for deglazing)
- chicken stock - watch the video to see (nice and hot)
- bay leaves - 2
- tarragon - watch the video to see (fresh, finely chopped)
- mustard - watch the video to see (Deon mustard for making slurry)
- cream - a splash (for sweetness)
- black pepper - to taste (flat, for seasoning)
Instructions
- Prepare Roux: Start by making a roux. Melt butter until it's just a little bit nutty and brown, then add your flour and give it a good stir.
- Deglaze and Add Stock: Take the roux quite far and then deglaze with some white wine. Get some chicken stock nice and hot and ladle it in in three parts, whisking until you cook the butter.
- Add Bay Leaves and Tarragon: Add two bay leaves. Pick some tarragon, finely chop it, and set it aside to finish the sauce.
- Finish the Sauce: When the sauce traces the back of the spoon, remove the bay leaves. Make a slurry out of the sauce and Dijon mustard and add it back into the stock to prevent lumps. Add all of the mustard to the sauce and add a splash of cream for sweetness.
- Season and Serve: Add your fresh herbs and give it a really good hit of black pepper. The sauce is now ready to be served with chicken and lemon, or with fish or pork as desired.
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