What is the difference between mustard velouté and béchamel?

Both mustard velouté and béchamel are classic French mother sauces , but they have key differences: Béchamel is made with milk , giving it a creamy, rich texture. Velouté is made with stock (chicken, fish, or vegetable), making it lighter and more savory. Mustard velouté adds Dijon or whole grain mustard , creating a tangy, flavorful twist.

Can I make mustard velouté without dairy?

Yes! A dairy-free version is simple to make: Use olive oil or vegan butter instead of regular butter for the roux. Choose vegetable stock for a plant-based option. Swap out cream for coconut milk or cashew cream for richness. This version pairs wonderfully with grilled vegetables, pasta, and tofu !

How long does mustard velouté last in the fridge?

When stored in an airtight container , mustard velouté lasts up to 3 days in the refrigerator. If you need to store it longer, freeze in small portions and reheat gently.

Can I use store-bought stock instead of homemade?

Absolutely! While homemade stock provides more depth, a high-quality store-bought stock works just as well. Look for low-sodium options to control seasoning better.

Mustard Velouté: Delicious & Creamy French Sauce Recipe

Description

This mustard velouté is a smooth, creamy French sauce made with a roux, Dijon mustard, and stock. It’s perfect for drizzling over chicken, fish, or vegetables, adding a tangy, rich depth of flavor to any dish.

Ingredients

Scale

3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups chicken or fish stock (warm)
2 tbsp Dijon mustard (or whole grain mustard for texture)
¼ cup dry white wine (optional, for extra depth)
½ cup heavy cream (optional, for a richer sauce)
Salt and white pepper, to taste
1 tsp fresh thyme (optional, for extra aroma)

Instructions

Prepare the roux – In a medium saucepan, melt the butter over low heat. Once melted, whisk in the flour and cook for 2 minutes, stirring continuously until the mixture becomes pale golden and fragrant.
Add the stock – Gradually whisk in the warm stock, making sure to add it slowly to prevent lumps. Increase the heat to medium and keep whisking until the sauce thickens (about 5–7 minutes).
Incorporate mustard – Stir in the Dijon mustard and mix well. If using white wine, add it now and let the sauce simmer for 2 more minutes to enhance the flavor.
Finish the sauce – If you prefer a creamier texture, stir in heavy cream and let it cook for another minute. Season with salt, white pepper, and thyme to taste.
Serve warm – Remove from heat and serve immediately over chicken, seafood, vegetables, or even pasta for a gourmet touch.

Notes

Storage: Keep leftover mustard velouté in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of stock if needed.
Vegan Option: Replace butter with olive oil, use vegetable stock, and swap cream for coconut milk for a dairy-free version.
Pairings: This sauce pairs beautifully with roasted chicken, grilled fish, seared pork chops, and even roasted vegetables like cauliflower and asparagus.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dinner
Cuisine: French

Nutrition

Calories: 140 kcal
Sugar: 1g
Fat: 12g
Carbohydrates: 6g
Protein: 2g

Keywords: mustard velouté, French sauce, Dijon mustard sauce, velouté recipe, creamy mustard sauce