Ingredients
Scale
- 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
- 40g butter
- 40g plain four
- 75ml white wine
- 400ml hot chicken stock
- 1–2 tbsp Dijon mustard
- 2 bay leaves
- 50ml double cream
- Tarragon
Directions
- 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.