Fallow Restaurant London

Mustard Velouté

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.

Overhead shot of a mustard velouté with a roasted chicken leg in the middle, all in a cast iron pan on a wooden background

This sauce particularly shines when paired with chicken, as the mildness of poultry perfectly complements the velouté’s depth and tang. The mustard’s zest cuts through the richness of the sauce, balancing the overall flavour.


Mustard Velouté

  • Author: Russel Clamp
  • Prep Time: 10
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Category: Sauces
  • Cuisine: French


Units Scale
  • 40g butter
  • 40g plain four
  • 75ml white wine
  • 400ml hot chicken stock
  • 12 tbsp Dijon mustard
  • 2 bay leaves
  • 50ml double cream
  • Tarragon


  1. Melt the butter in a heavy based saucepan, add the flour and stir in to make a roux
  2. Cook this on a gentle heat for 2-3 minutes
  3. Add the white wine, whisking all the time and allow to reduce
  4. Ladle or spoon in your chicken stock in three parts into the pot, whisking each time so it stays smooth
  5. When the stock is all incorporated, add the bay leaves, turn up the heat, continuing to stir until the sauce begins to bubble
  6. 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)
  7. Turn down the heat and cook for another 10 to 15 minutes
  8. Add this back into the sauce, add the cream, stir in chopped tarragon and season to taste with salt and pepper
  9. Serve with chicken or a pork chop

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