Ingredients:

  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons all-purpose flour (15g)
  • 2 cups chicken or vegetable stock (500ml)
  • 1/2 cup heavy cream (120ml)
  • 3 tablespoons Dijon mustard (45g)
  • 1 tablespoon whole grain mustard (15g)
  • Salt and freshly ground black pepper (to taste)

Instructions:

  1. In a medium saucepan, melt the unsalted butter over medium heat.
  2. Once melted, add the flour and whisk continuously for about 2 minutes until the mixture is golden and bubbly.
  3. Gradually pour in the chicken or vegetable stock while whisking to prevent lumps.
  4. Bring the mixture to a gentle simmer while whisking, allowing it to thicken for about 5-7 minutes.
  5. Stir in the heavy cream and allow the sauce to simmer for an additional 2-3 minutes.
  6. Remove from heat and whisk in the Dijon and whole grain mustards until fully combined.
  7. Taste and season with salt and freshly ground black pepper, adjusting for flavor.
  8. For a truly smooth finish, strain the sauce through a fine-mesh strainer into a serving bowl.