The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Mushroom Bisque 🌄 💤 ⏳
Mushroom Liver Paté 🌄 💤
Mustard Dill Sauce 🌄 💤 ⏳
Mustard Velouté 🌄 💤 ⏳
My #1 Tip for Battered Fried Food 🌄 💤 ⏳
My Best Pancakes So Far 🌄 💤 ⏳
My Favorite Banana Bread 🌄 💤
My Mother's Old Fashion Bread Pudding 🌄 💤 ⏳
🖨 🖨
Mustard Velouté
Mustard Velouté
{Serving suggestion only*}
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Master this elegant French mustard velouté sauce that transforms ordinary meals into restaurant-quality dishes! This creamy, tangy sauce combines butter, flour, white wine, and chicken stock with Dijon mustard for incredible depth of flavor. Perfect for drizzling over roasted chicken, grilled pork chops, or poached fish. The silky texture comes from proper roux technique and gradual stock incorporation, while fresh tarragon adds an aromatic finish. Whether you're elevating weeknight dinners or impressing dinner guests, this versatile sauce brings gourmet sophistication to your kitchen. Easy enough for home cooks yet refined enough for special occasions! - Claude
No Jump Zone
Ingredients
3 Tbsp butter
2 Tbsp all-purpose flour
1/3 cup white wine
1 2/3 cups hot chicken stock
1-2 Tbsp Dijon mustard
2 bay leaves
3 1/2 Tbsp heavy cream
Fresh tarragon, chopped
Salt and pepper to taste
Directions
Melt the butter in a heavy-based saucepan, add the flour and stir in to make a roux.
Cook this on a gentle heat for 2-3 minutes.
Add the white wine, whisking all the time and allow to reduce.
Ladle or spoon in your chicken stock in three parts into the pot, whisking each time so it stays smooth.
When the stock is all incorporated, add the bay leaves, turn up the heat, continuing to stir until the sauce begins to bubble.
In a different bowl mix the mustard with a little of the sauce to make sure you don't get any lumps (this is called a slurry).
Turn down the heat and cook for another 10 to 15 minutes.
Add this back into the sauce, add the cream, stir in chopped tarragon and season to taste with salt and pepper.
Serve with chicken or a pork chop.
Servings\Yield
Makes about 2 cups
Nutrition Facts
Nutrition Per Serving (1/4 cup) - Calories: 95; Total Fat: 8g (Saturated Fat: 5g); Cholesterol: 25mg; Sodium: 180mg; Total Carbohydrates: 3g (Dietary Fiber: 0g, Sugars: 1g); Protein: 2g; Calories from Fat: 72 (76%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
Mustard Velouté sauce is incredibly versatile and can be used in numerous ways to enhance your meals. Drizzle it over roasted or grilled chicken for a delightful, tangy finish, pair it with poached fish or seafood dishes to add rich, creamy texture, or use it as a sauce for steamed or roasted vegetables. You can also toss it with pasta for a quick and elegant dish that combines simplicity with rich flavors. From Fallow Restaurant.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: mustard, sauce, french, chicken, veloute
🗂️ Categories: 🥐 French, 🍗 Chicken & Other Poultry, 🥣 Sauces & Stocks
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Mustard Velouté was added on June 11, 2025 and last updated on June 22, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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🏛️ Founded April 13, 2006
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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