A recipe for classic creamy mustard sauce — perfect with white meat and fish.
Mustard sauce is wonderful with a piece of poached, pan-fried or steamed cod, but also with other white fish and with salmon.
A good creamy mustard sauce also goes beautifully with a piece of chicken, pork tenderloin or pork chops.
A whole roast chicken or crisp-skinned chicken breast served with new potatoes, greens and a good mustard sauce makes a truly lovely meal.
This sauce is mild, smooth and creamy. It is a roux-based sauce, thinned with stock and finished with a splash of cream.
Depending on what you are serving the mustard sauce with, you can use either fish stock or chicken stock — the method and the rest of the ingredients are the same.
Mustard sauce is very easy to make and really doesn’t call for many ingredients. Use a good mustard — I would recommend a wholegrain mustard. It gives a lovely mustard flavour without overpowering the sauce, and the coarse mustard seeds also give it an attractive finish.
Creamy mustard sauce
Ingredients
- 40 g butter
- 3 tbsp plain flour
- 300 ml stock*
- 100 ml whipping cream (38% fat)
- 1 – 1 1/2 tbsp coarse mustard – I use a wholegrain mustard
- Salt and pepper
Method
- Melt the butter in a saucepan and whisk in the flour. Let it bubble for about a minute, whisking thoroughly so it doesn’t catch on the bottom.
- Whisk in the stock a little at a time, then add the cream. *If the sauce is to be served with fish, I use fish stock. If it is to be served with pork or chicken, I use chicken stock.*I use just over 1/2 a stock cube for this quantity.
- Bring the sauce to the boil and let it simmer for 4-5 minutes, whisking as it cooks.
- Add the mustard and whisk it well into the sauce, then season to taste with salt and pepper.
Nutrition
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