Made this last night and my wife was so impressed. Had it with seared then baked chicken thighs in the cast iron pan. Also some jalapeño bread on the side to dip in the sauce. It was insanely good. Surprisingly easy meal to make. Only hard part is the roux and getting the thickness/consistency of the sauce right. Mine was definitely more gravy like than your sauce.
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colleen_woodard2 years, 7 months ago
That looks incredible
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julianafliegner8412 years, 7 months ago
Im so happy with these sauces shorts. I love cooking as an amateur and sauces are one of the things I still want to learn more about. Very informative!
S
sallysimmons3452 years, 6 months ago
This chef is amazing. As a veteran chef, this charming channel brings back so many amazing memories of my early culinary training in Chicago fine dining spots. Great cooking.
A
agathe_prévost2 years, 7 months ago
Recipe: /mustard-veloute/
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corinne.daniel1 year, 9 months ago
MUSTAAAAAAAAAAAAAAAAAAAAAAAAAARD
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lauragallegos9372 years, 7 months ago
I love how those dudes take advantage of emulsifying properties of mustard. They use it in a really unique way!
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udarshsolara371 year, 8 months ago
Made this just now and it was an absolute hit. Tried my hardest to find fresh tarragon but was impossible in my area, so just used dried. Having these sauces as shorts is so helpful. Just had it playing on loop while making the sauce, so the instructions never left my head the whole time. I own a bakery and might try this as a chicken and mustard pie special.
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alix_legendre2 years, 7 months ago
That was always one of my favorites to make at the restaurant that buttery roux cooking then being hit with that chicken stock made the most comforting smell in the kitchen 😉
J
joe_hammond2 years, 7 months ago
as i have said before Hot roux > cold stock = no lumps. Thanks Chef John
M
matthewjimenez8022 years, 7 months ago
This has always been a favorite of Jacques Pepin's. He does it a little differently but in the same spirit.
S
silvia_garcía2 years, 7 months ago
You can tell he's good because he manages to cook an entire recipe in a calm tone of voice.
J
jeremy.mcintyre2 years, 7 months ago
Veloute and plain old white sauce went out of fashion for years. So glad they're back, totally delicious 😋
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harryjames2112 years, 7 months ago
Made this last night for dinner. Then I made it again for lunch today with an olive baguette. So so good.
babyberry11 months, 2 weeks ago
MUSTAAAAAARD
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robert_richardson1 year, 9 months ago
I do like that this recipe showed up in my feed because I've been listening to so much GNX.
D
dimitrios_bonbach2 years, 7 months ago
For variety, add a touch of fresh grated nutmeg.
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leon_rogers1 year, 10 months ago
The dutch make a mustard soup pretty the same way but they make it with mirepoix and dont cook it down as much and serve it with bacon bits. Its my favourite traditional dutch dish, by far
J
joão.costa1 year, 2 months ago
m-m-mustard…?
J
justin_brown2 years, 7 months ago
Looks delicious but having made it hundreds of times I can’t say I understand the need to temper the mustard. Whisking Dijon directly into any roux-based sauce that has already thickened has always worked just fine for me.
Made this last night and my wife was so impressed. Had it with seared then baked chicken thighs in the cast iron pan. Also some jalapeño bread on the side to dip in the sauce. It was insanely good. Surprisingly easy meal to make. Only hard part is the roux and getting the thickness/consistency of the sauce right. Mine was definitely more gravy like than your sauce.
That looks incredible
Im so happy with these sauces shorts. I love cooking as an amateur and sauces are one of the things I still want to learn more about. Very informative!
This chef is amazing. As a veteran chef, this charming channel brings back so many amazing memories of my early culinary training in Chicago fine dining spots. Great cooking.
Recipe: /mustard-veloute/
MUSTAAAAAAAAAAAAAAAAAAAAAAAAAARD
I love how those dudes take advantage of emulsifying properties of mustard. They use it in a really unique way!
Made this just now and it was an absolute hit. Tried my hardest to find fresh tarragon but was impossible in my area, so just used dried. Having these sauces as shorts is so helpful. Just had it playing on loop while making the sauce, so the instructions never left my head the whole time. I own a bakery and might try this as a chicken and mustard pie special.
That was always one of my favorites to make at the restaurant that buttery roux cooking then being hit with that chicken stock made the most comforting smell in the kitchen 😉
as i have said before Hot roux > cold stock = no lumps. Thanks Chef John
This has always been a favorite of Jacques Pepin's. He does it a little differently but in the same spirit.
You can tell he's good because he manages to cook an entire recipe in a calm tone of voice.
Veloute and plain old white sauce went out of fashion for years. So glad they're back, totally delicious 😋
Made this last night for dinner. Then I made it again for lunch today with an olive baguette. So so good.
MUSTAAAAAARD
I do like that this recipe showed up in my feed because I've been listening to so much GNX.
For variety, add a touch of fresh grated nutmeg.
The dutch make a mustard soup pretty the same way but they make it with mirepoix and dont cook it down as much and serve it with bacon bits. Its my favourite traditional dutch dish, by far
m-m-mustard…?
Looks delicious but having made it hundreds of times I can’t say I understand the need to temper the mustard. Whisking Dijon directly into any roux-based sauce that has already thickened has always worked just fine for me.