This mustard velouté is creamy and glossy and has a hint of piquancy from the mustard. It’s a fantastic sauce that elevates pretty much anything you put it with.
Mustard Velouté Sauce: A Chef-Led Recipe for Home Cooks
Introduction
Today, we’re diving into the world of French cuisine with a classic yet versatile sauce: Mustard Velouté. This elegant sauce can elevate a variety of dishes, adding a touch of sophistication and depth of flavour. In this article, we’ll explore the history of Mustard Velouté, its culinary uses, and a step-by-step recipe to help you master this sauce in your own kitchen.
The History of Velouté Sauce
Velouté sauce is one of the five “mother sauces” of French cuisine, a term coined by the legendary chef Auguste Escoffier in the early 20th century. The word “velouté” translates to “velvety” in English, reflecting the sauce’s smooth and luxurious texture. Traditionally, velouté is made from a white stock (such as chicken, veal, or fish) thickened with a roux. The addition of mustard transforms this classic base into Mustard Velouté, infusing it with a tangy and slightly spicy flavour profile that complements a wide range of dishes.
Culinary Uses of Mustard Velouté Sauce
Mustard Velouté sauce is incredibly versatile and can be used in numerous ways to enhance your meals. Here are some of our chef’s favorite uses:
- Chicken and Poultry: Drizzle Mustard Velouté over roasted or grilled chicken for a delightful, tangy finish.
- Seafood: Pair it with poached fish or seafood dishes to add a rich, creamy texture and a hint of mustard’s zest.
- Vegetables: Use it as a sauce for steamed or roasted vegetables, giving them a gourmet twist.
- Pasta: Toss with pasta for a quick and elegant dish that combines simplicity with rich flavors.
Mustard Velouté Sauce Recipe
Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken or vegetable stock
- 1/4 cup Dijon mustard
- Salt and white pepper to taste
Instructions:
- Prepare the Roux: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes, or until the mixture is bubbly and begins to turn a light golden color. This is your roux.
- Add the Stock: Gradually whisk in the chicken or vegetable stock, ensuring no lumps form. Continue to whisk until the mixture is smooth and begins to thicken, about 5-7 minutes.
- Incorporate the Mustard: Reduce the heat to low and whisk in the Dijon mustard until fully combined. Let the sauce simmer for another 2-3 minutes, allowing the flavors to meld together.
- Season: Taste the sauce and season with salt and white pepper as needed.
- Serve: Pour the Mustard Velouté sauce over your chosen dish and enjoy the rich, velvety texture and tangy flavor it brings.
Conclusion
Mustard Velouté sauce is a delightful addition to any home cook’s repertoire, offering a touch of French elegance to everyday meals. By mastering this simple yet versatile sauce, you can enhance your culinary creations and impress your family and friends with gourmet-level dishes. Follow our chef-led recipe and tips to bring the luxurious taste of Mustard Velouté into your kitchen.
For more chef-led recipes and culinary inspiration, explore our website and start your journey to becoming a home gourmet today.
PrintMustard Velouté
- Prep Time: 10
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Category: Sauces
- Cuisine: French
Ingredients
- 40g butter
- 40g plain four
- 75ml white wine
- 400ml hot chicken stock
- 1–2 tbsp Dijon mustard
- 2 bay leaves
- 50ml double cream
- Tarragon
Instructions
- Melt the butter in a heavy based saucepan, add the flour and stir in to make a roux
- Cook this on a gentle heat for 2-3 minutes
- Add the white wine, whisking all the time and allow to reduce
- Ladle or spoon in your chicken stock in three parts into the pot, whisking each time so it stays smooth
- When the stock is all incorporated, add the bay leaves, turn up the heat, continuing to stir until the sauce begins to bubble
- In a different bowl mix the mustard with a little of the sauce to make sure you don’t get any lumps (this is called a slurry)
- Turn down the heat and cook for another 10 to 15 minutes
- Add this back into the sauce, add the cream, stir in chopped tarragon and season to taste with salt and pepper
- Serve with chicken or a pork chop
