Bill the Butcher’s Mustard Veloute

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

INGREDIENTS

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

 

INSTRUCTIONS

  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.

Leave a Reply

Your email address will not be published. Required fields are marked *


9 × = eighty one

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>