Mustard Velouté

Serves 1
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Directions

  1. 1Start by making a roux with butter until it's nutty and brown.
  2. 2Start by making a roux with butter until it's nutty and brown.
  3. 3Start by making a roux with butter until it's nutty and brown.
  4. 4Add flour and stir.
  5. 5Add flour and stir.
  6. 6Add flour and stir.
  7. 7Deglaze with white wine.
  8. 8Deglaze with white wine.
  9. 9Deglaze with white wine.
  10. 10Ladle in chicken stock in three parts.
  11. 11Ladle in chicken stock in three parts.
  12. 12Ladle in chicken stock in three parts.
  13. 13Whisk until you cook the butter and add two bay leaves.
  14. 14Whisk until you cook the butter and add two bay leaves.
  15. 15Whisk until you cook the butter and add two bay leaves.
  16. 16Finely chop the tarragon.
  17. 17Finely chop the tarragon.
  18. 18Finely chop the tarragon.
  19. 19When the sauce traces the spoon, remove the bay leaves and ladle it into a bowl.
  20. 20When the sauce traces the spoon, remove the bay leaves and ladle it into a bowl.
  21. 21When the sauce traces the spoon, remove the bay leaves and ladle it into a bowl.
  22. 22Finish with mustard and Dijon mustard to make a slurry.
  23. 23Finish with mustard and Dijon mustard to make a slurry.
  24. 24Finish with mustard and Dijon mustard to make a slurry.
  25. 25Add it back into the stock to prevent lumps.
  26. 26Add it back into the stock to prevent lumps.
  27. 27Add it back into the stock to prevent lumps.
  28. 28Add a splash of cream for sweetness.
  29. 29Add a splash of cream for sweetness.
  30. 30Add a splash of cream for sweetness.
  31. 31Add your fresh herbs and give it a really good hit black pepper.
  32. 32Add your fresh herbs and give it a really good hit black pepper.
  33. 33Add your fresh herbs and give it a really good hit black pepper.
  34. 34Serve chicken and lemon with the sauce.
  35. 35Serve chicken and lemon with the sauce.
  36. 36Serve chicken and lemon with the sauce.

Ingredients

  • butter
  • butter
  • butter
  • flour
  • flour
  • flour
  • white wine
  • white wine
  • white wine
  • chicken stock
  • chicken stock
  • chicken stock
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • tarragon
  • tarragon
  • tarragon
  • mustard
  • mustard
  • mustard
  • Dijon mustard
  • Dijon mustard
  • Dijon mustard
  • cream
  • cream
  • cream
  • black pepper
  • black pepper
  • black pepper
  • chicken
  • chicken
  • chicken
  • lemon
  • lemon
  • lemon

Equipment

knifeforkpotspoonspatulaladlewhiskbowlpan