Print
Mustard Velouté
Print Recipe
Author:
Russel Clamp
Prep Time:
10
Cook Time:
20 minutes
Total Time:
30 minutes
Category:
Sauces
Cuisine:
French
Ingredients
Copy to clipboard
Copy to clipboard
Units
M
US
Scale
1x
2x
3x
40
g
butter
40
g
plain four
75
ml
white wine
400
ml
hot chicken stock
1
–
2
tbsp Dijon mustard
2
bay leaves
50
ml
double cream
Tarragon
Cook Mode
Prevent your screen from going dark
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
Find it online
:
https://fallowrestaurant.com/mustard-veloute/
Menus
Shop
Vouchers
Our Story
FAQ
Recipes
Menus
Shop
Vouchers
Our Story
FAQ
Recipes
Careers
Book a table