Mustard Velouté LIKE A CHEF #chef #food

Name: Mustard Velouté LIKE A CHEF
Ingredients: butter; flour; white wine; chicken broth; bay leaf; tarragon; mustard; cream; fresh herbs; ground black pepper

#sauce#mustard#chicken#herbs#Fallow

Ingredients extracted via AI

butterflourwhite winechicken brothbay leaftarragonmustardcreamfresh herbsground black pepper

Procedure generated via AI

Start by preparing the basic roux sauce, melt the butter until it is lightly nutty and browned.
Add the flour and mix well.
Pour in the white wine to deglaze the bottom of the pan.
Add hot chicken broth in three additions, whisking well each time.
Add two bay leaves and finally the chopped tarragon.
When the sauce coats the back of a spoon, remove the bay leaves and pour the sauce into a bowl.
Create a paste from the sauce and Dijon mustard to prevent lumps, then add it back to the sauce.
Add all the mustard to the sauce and a drop of cream for sweetness.
Add fresh herbs and season generously with black pepper.
Serve the sauce with chicken and lemon, or alternatively with fish or pork.