Mustard Velouté
Learn to make a creamy Mustard Velouté Sauce like a chef! Perfect for elevating chicken, pork, or veggies. Easy, gourmet, and delicious!
Ingredients
Main Ingredients:
- 40 g 3 tablespoons Unsalted Butter: The base of the sauce, providing richness and helping to create the roux.
- 40 g 1/4 cup All-Purpose Flour: Used to thicken the sauce and create a smooth texture.
- 500 ml 2 cups Chicken Stock: Forms the liquid base of the velouté. For a vegetarian option, use vegetable stock.
- 2 tablespoons Dijon Mustard: Adds a tangy slightly spicy flavor. Adjust the amount to suit your taste.
- 120 ml 1/2 cup Heavy Cream: Enhances the creaminess of the sauce. For a lighter version, substitute with half-and-half or whole milk.
- Salt and Pepper: To season the sauce to perfection.
Optional Add-Ins:
- 1 tablespoon Fresh Tarragon Chopped: Adds a subtle anise-like flavor that pairs beautifully with mustard.
- 1 tablespoon White Wine: For a touch of acidity and depth.
- 1 teaspoon Lemon Juice: Brightens the sauce and balances the richness.
Instructions
Step 1: Prepare Your Ingredients
- Measure out all the ingredients before you start cooking. This ensures a seamless process and prevents any last-minute scrambling.
- Chop the fresh tarragon (if using) and set it aside.
Step 2: Make the Roux
- Melt the Butter: Place a medium heavy-based saucepan over medium heat. Add the 40g (3 tablespoons) unsalted butter and let it melt completely.
- Add the Flour: Once the butter has melted, add the 40g (1/4 cup) all-purpose flour. Use a whisk to combine the flour and butter, stirring continuously to form a smooth paste (roux).
- Cook the Roux: Continue cooking the roux for 2-3 minutes, stirring constantly. This step removes the raw flour taste and ensures a smooth sauce. Be careful not to let the roux brown.
Step 3: Incorporate the Stock
- Gradually Add Stock: Slowly pour in the 500ml (2 cups) chicken stock, whisking constantly to prevent lumps. Adding the stock gradually helps create a smooth, lump-free sauce.
- Bring to a Simmer: Increase the heat slightly and bring the mixture to a gentle simmer. Continue whisking as the sauce thickens.
Step 4: Add the Mustard and Cream
- Stir in the Mustard: Once the sauce has thickened, reduce the heat to low. Add the 2 tablespoons Dijon mustard and whisk until fully incorporated.
- Incorporate the Cream: Pour in the 120ml (1/2 cup) heavy cream, stirring gently to combine. Let the sauce simmer for another 2-3 minutes to allow the flavors to meld.
Step 5: Season and Finish
- Add Salt and Pepper: Season the sauce with salt and pepper to taste. Start with a pinch of each and adjust as needed.
- Optional Add-Ins: If using, stir in the chopped tarragon, white wine, or lemon juice at this stage.
- Check Consistency: If the sauce is too thick, add a splash of stock or cream to reach your desired consistency. If it’s too thin, let it simmer for a few more minutes to reduce further.
Step 6: Serve or Store
- Serve Immediately: Pour the sauce over your favorite dishes, such as roasted chicken, grilled pork, or steamed vegetables.
- Store for Later: If not using right away, let the sauce cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. Reheat gently on the stovetop, whisking to restore its smooth texture.
Notes
Nutrition Information (Per Serving)
Nutritional values are approximate and may vary based on ingredient brands and portion sizes.
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Fat | 12g |
| Saturated Fat | 7g |
| Protein | 3g |
| Carbohydrates | 8g |
| Sugar | 1g |
| Sodium | 300mg |
| Fiber | 0.5g |