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

Ingredient Substitutions

• Instead of Unsalted Butter: Clarified butter, Olive oil (for a lighter flavor)
• Instead of All-Purpose Flour: Gluten‑free flour blend, Rice flour (will change texture)
• Instead of Dry White Wine: Chicken broth, Apple cider vinegar diluted 1:1 with water
• Instead of Chicken Stock: Vegetable stock, Homemade stock
• Instead of Bay Leaves: Dried thyme, Dried oregano (use less)
• Instead of Fresh Tarragon: Fresh dill, Fresh basil (different flavor)
• Instead of Dijon Mustard: Whole‑grain mustard, English mustard (stronger)
• Instead of Heavy Cream: Half‑and‑half, Full‑fat coconut milk (non‑dairy)
• Instead of White Pepper: Black pepper, Ground coriander (milder)
• Instead of Salt: Sea salt, Kosher salt

Equipment Needed

• Medium‑sized saucepan
• Whisk
• Ladle
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Small bowl

Critical Steps — Do Not Skip

• Cooking the roux to a nutty brown without burning.
• Deglazing with white wine quickly to prevent scorching.
• Adding hot stock gradually while whisking to avoid lumps.
• Creating a mustard slurry before adding mustard to keep the sauce smooth.
• Finishing with cream on low heat to prevent curdling.

Chef Tips from the Video

• Use a high‑quality dry white wine for the best flavor; avoid cooking wines.
• For extra depth, add a splash of brandy or cognac after deglazing.
• Fresh tarragon is key; dried tarragon loses its delicate anise note.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of stock if needed.

Freezer: Not recommended; the cream may separate.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be made up to a day ahead; cool quickly and refrigerate.
• Reheat over low heat, whisking in a little extra stock to restore consistency.

Frequently Asked Questions