Classic Mustard Sauce (Sauce à la Moutarde)

Ingredients

• 4 tablespoons Unsalted Butter (cut into small pieces, room temperature)
• 2 tablespoons All-Purpose Flour (sifted)
• 0.5 cup Dry White Wine (choose a dry, not sweet, wine)
• 2 cups Chicken Stock (hot, low‑sodium)
• 2 leaves Bay Leaves
• 1 tablespoon Fresh Tarragon (chopped fine)
• 2 tablespoons Dijon Mustard (smooth, no seeds)
• 0.25 cup Heavy Cream (cold)
• 0.25 teaspoon White Pepper (freshly ground)
• to taste Salt

Instructions

1. Make the nutty roux

   Heat the saucepan over medium heat. Add the butter pieces and melt, stirring constantly until the butter turns a light golden‑brown color and develops a nutty aroma, about 3‑4 minutes. Sprinkle the flour over the butter and whisk vigorously to combine, cooking for another 1‑2 minutes until the mixture is smooth and just begins to brown.

   Time: PT5M

   Temperature: Medium

2. Deglaze with white wine

   Pour the dry white wine into the roux while whisking constantly. The mixture will sizzle; continue whisking until the wine is fully incorporated and the liquid reduces by about half, roughly 2 minutes.

   Time: PT2M

   Temperature: Medium

3. Add hot chicken stock gradually

   Add the hot chicken stock in three equal portions, whisking after each addition until the sauce is smooth. This gradual incorporation prevents lumps and helps the sauce emulsify.

   Time: PT5M

   Temperature: Medium

4. Simmer and thicken

   Add the bay leaves and bring the sauce to a gentle simmer. Stir constantly and let it cook until the sauce coats the back of a spoon and leaves a clear line when you run your finger through it, about 5‑6 minutes.

   Time: PT6M

   Temperature: Medium‑low

5. Strain and set aside

   Remove the bay leaves and ladle the sauce into a clean bowl, discarding any solids. This step ensures a smooth final texture.

   Time: PT1M

6. Create mustard slurry

   In a small bowl, mix 1 tablespoon of the warm sauce with the Dijon mustard until smooth. This slurry prevents mustard from clumping when added to the full sauce.

   Time: PT2M

7. Finish the sauce

   Return the mustard slurry to the saucepan. Add the remaining Dijon mustard, the cold heavy cream, chopped tarragon, and freshly ground white pepper. Whisk gently until everything is incorporated and the sauce is glossy. Taste and season with salt as needed.

   Time: PT3M

   Temperature: Medium‑low

8. Serve

   Keep the sauce warm (off the heat) and spoon it over grilled chicken, pan‑seared fish, or roasted pork. A squeeze of fresh lemon juice just before serving brightens the flavor.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

5 g

Fat

13 g

Fiber

0 g