Ingredients Jump to Instructions ↓

  1. -- exported from cookworks for meal-master, v7

  2. title: classic mustard sauce

  3. categories: professional, sauce

  4. servings: 50

  5. 8 oz clarified unsalted butter

  6. 8 oz bread flour

  7. 4 qt milk

  8. 1 onion

  9. 1 clove

  10. 1 bay leaf

  11. salt

  12. freshly grated nutmeg

  13. white pepper

  14. 4 oz prepared mustard

  15. 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

  16. 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

  17. and chill

  18. serve warm --


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