Mustard Velouté Sauce

This delicious sauce is a classic French sauce that is so adaptable, working with so many great proteins and vegetables. The base of the sauce is a classic Velouté – which is one of the five famous ‘Mother Sauces’ in French cooking. It is further intensified with flavor by adding Mustard and finished with some fresh Herbs. This wonderful Mustard Velouté Sauce is one that can elevate your home cooking, and pairs great with so many dishes

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How to make Mustard Velouté Sauce

The classic preparation for a Velouté Sauce begins by creating a Roux. That is, mixing equal parts Butter and Flour in a pan until a smooth, thickened liquid forms. Now, I used to make Roux’s and cook them quite thick, aiming for an almost dough-like consistency. However, this is not what you want. Especially when aiming to make a smooth sauce. Aim for a beautiful velvety texture in your Roux, and cook it over a medium heat

This process will take a few minutes. You want to ensure two things happen when making a Roux. First: the Flour needs to cook through completely. Raw flour is not only unpleasant to eat, but it is quite bad for you. So, it’s important that the Flour is completely cooked out, which takes about 4 minutes while stirring constantly

Mustard Veloute Sauce with Chicken — This delicious Mustard Veloute Sauce pairs great with loads of Proteins, especially Chicken

Secondly: You want to ensure that there are no lumps in the sauce. Removing all of the lumps of flour at this stage of making your Sauce is critical. It’ll be more difficult to get rid of them later on. So, mix well (preferably using a spatula or whisk) that allows you to smooth the Roux out before proceeding onto the next step

Once you’ve made your Roux, it’s time to add the Broth

What separates a Velouté Sauce from a Bechamel Sauce is that instead of adding Milk like you do in Bechamel, you add Broth. You can add either Chicken or Beef Broth for a classic Velouté, it doesn’t really matter which you choose. I would recommend choosing the broth based on what protein you plan on pairing it with

For Beef, obviously go for the Beef Broth. For Chicken, Seafood, or Vegetables I would recommend using Chicken Broth. Aim for a lighter style of Broth over those super gelatinous, thick ones. A lighter broth will result in a smoother texture for the sauce. The thicker and more gelatinous the broth, the thicker your sauce is going to be. Ultimately if you want to thin it out you’ll need to do so with water once the sauce is complete

For our recipe we used 40g Butter and 40g of Salt to make the Roux and used about 2 cups of homemade Chicken Broth. You can find out homemade Chicken Broth recipe here. As always, we recommend making your own homemade Stocks and Broths and freezing them for when you need them

Creamy Mustard Sauce with Steak — You can prepare this sauce in advance and store it for up to a couple of days in the refrigerator

It’s always best to prepare a little extra Broth

I’d suggest heating up a little bit more than 2 cups on the stovetop. That way if your sauce is still too thick after incorporating the 2 cups you have a little bit more to add to the sauce to get the right consistency. This will ensure you’re maintaining that beautiful flavor without diluting it with Water

Using Water is fine, and you can still yield a perfectly tasty Velouté if you run out of Broth. However, if you can, warm up a little more broth we absolutely recommend it. Before adding the Broth to the Roux make sure the Broth has been warmed

Once you’ve added the Broth into the Roux, continue to whisk for a few minutes to completely incorporate it. You will find after a couple of minutes that it will turn into a lovely, smooth sauce. At this point the Velouté is completely done! Try adding the Broth in stages to manage the consistency of the Sauce. You’ll likely need it all, but all Broths are different so once it’s silky smooth and easily coating the back of a spoon, it’s done!

Veloute Sauce in pan — Once the Stock is fully incorporated you have now created a classic Veloute Sauce!

Turning the sauce into a Mustard Velouté Sauce

Now that you’ve made a silky-smooth Velouté, it’s time to turn it into this beautiful Mustard Sauce. This is the simplest step of the recipe. All you need to do is mix in some Mustard. There’s nothing fancy required! We recommend Dijon Mustard as it’s not too spicy, and compliments the sauces smooth, velvety texture

That’s it! Your beautiful Mustard Velouté Sauce is done, ready to be paired with all kinds of delicious dishes. When we made this sauce we added some beautiful, chopped Tarragon and enjoyed it with a beautiful piece of Chicken. It tasted so good, and we had leftover Sauce, so we tried it the next night with a Ribeye Steak. So tasty!

Mustard Velouté Sauce with Steak — Add Tarragon to the Mustard Veloute Sauce and it’ll work as a fantastic egg-free alternative to Béarnaise Sauce!

This sauce is a great egg-free version of Hollandaise Sauce

For those of you who have Egg allergies, I’ve found that this Mustard Velouté Sauce makes for a perfect alternative to Hollandaise. It has the same creamy, silky texture of a Hollandaise – making it a more than suitable alternative to try out

When you add that wonderfully fragrant Tarragon to the mix, it elevates the sauce every further. The addition of Tarragon gives the sauce a very similar look, flavor, and smell of a classic Béarnaise Sauce. Perfect for topping over your favorite cut of Steak!

You can refrigerate the Sauce for a couple of days once it’s cooked too. Unlike a Hollandaise, reheating it is so easy. Just throw it in a saucepan over low heat until warm. You may want to add a touch of Water to the Sauce to get it back to that same smooth texture, but it doesn’t need much. It’s a wonderful sauce that is so adaptable. Simply put, it tastes delicious!

Recipe Details

Servings

4 people

Prep time

10 minutes

Cooking time

10 minutes

Total time

20 minutes