Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 2 tablespoons (20 g) all-purpose flour
  • 2 cups (480 ml) chicken stock (or vegetable stock)
  • 3 tablespoons (45 g) Dijon mustard (adjust for taste)
  • 1/2 cup (120 ml) heavy cream
  • Salt and freshly cracked black pepper, to taste

Instructions:

  1. In a medium saucepan, melt the butter over medium heat.
  2. Once melted, add the flour and whisk continuously for about 2 minutes until a light golden color is achieved.
  3. Gradually whisk in the chicken (or vegetable) stock, ensuring no lumps remain.
  4. Bring to a simmer, stirring frequently, until the sauce thickens (about 5 minutes).
  5. Whisk in the Dijon mustard, mixing until fully incorporated.
  6. Stir in the heavy cream and season with salt and pepper to taste.
  7. Simmer for an additional 2-3 minutes. If desired, strain the sauce for an ultra-smooth finish.
  8. Use immediately or keep warm until serving.