Classic Mustard Sauce

title: classic mustard sauce

categories: professional, sauce

servings: 50

8 oz clarified unsalted butter

8 oz bread flour

4 qt milk

1 onion

1 clove

1 bay leaf

salt

freshly grated nutmeg

white pepper

4 oz prepared mustard

heat butter in a large skillet, over a low flame add the flour and whisk to make a white roux remove from heat and allow to cool slightly in a saucepan, scald the milk slightly gradually beat the scalded milk into the roux heat and stir to a boil and reduce heat to a simmer impale the bay leaf to the onion with the clove add to the sauce simmer for 15-30 minutes, stirring often stir in prepared mustard add hot milk as needed to adjust the consistency season very lightly with salt, nutmeg, and white pepper strain through a

chinois top with melted butter to keep a skin from forming keep warm in a bain marie or cool quickly in ice or a vented water bath

and chill

serve warm --