Mustard Velouté
A smooth, creamy mustard velouté flavoured with fresh tarragon. Perfect for drizzling over chicken, pork, or roasted vegetables, this classic French sauce adds rich, elegant flavour in under 35 minutes.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Total Time: 30-35 minutes
- Yield: 4 1x
- Category: Dinner, Sauces
Ingredients
- 40 g butter
- 40 g plain flour
- 75 ml white wine
- 400 ml hot chicken stock
- 3 tbsp Dijon mustard
- 2 bay leaves
- 50 ml double cream
- Tarragon
Instructions
1. Make the roux
Melt the butter in a heavy-based saucepan over gentle heat. Add the flour and stir continuously for 2–3 minutes, until it forms a smooth paste and loses the raw flour taste.
2. Deglaze with wine
Gradually whisk in the white wine and allow it to reduce by about half.
3. Add stock in portions
Whisk in the chicken stock in three parts, waiting until each addition is fully incorporated before adding the next. Keep stirring to ensure a smooth sauce.
4. Add bay leaves and simmer
Add the bay leaves. Increase the heat slightly until the sauce begins to bubble, then reduce heat and simmer gently for 10–15 minutes, stirring occasionally.
5. Prepare mustard slurry
In a small bowl, mix the Dijon mustard with a few tablespoons of the warm sauce to form a smooth paste.
6. Finish the sauce
Stir the mustard slurry back into the sauce. Add the cream and chopped tarragon. Season to taste with salt and pepper. Simmer gently for another 2–3 minutes—do not boil after adding the cream.
7. Serve
Remove the bay leaves and pour the sauce over cooked chicken or pork chops.
