Bill the Butcher’s Mustard Veloute

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Courtesy of Michael Laroche (
(A traditional — not sous vide — recipe.)


  • 6 cups (1.4 liters) chicken stock
  • 2 tablespoons (56 g) butter
  • 2 tablespoons (30 ml) flour
  • 1 tablespoon (15 ml) stone ground mustard



  1. In a saucepan over medium heat, heat stock to simmer.
  2. Over medium heat, melt butter in a saute pan and whisk in flour to form a roux.
  3. Whisking constantly, add the roux to the hot stock and simmer lightly to create a cream like consistency.
  4. Stir in the mustard.

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