Dining and Cooking
Condiments and Seasonings

The true side of French home cooking: Mustard sauce



Discover the variant of the restaurant style hollandaise based mustard sauce re adapted for home cooking.
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47 Comments

  3. wads80z

    Whats the reason to chill the roux? Ive never done that before making sauces…

  9. Morticia LaMourante

    I absolutely LOVE sauce moutard! It's delicious on tofu and vegetables. Never thought to put it on a sandwich, but now I want to! Toasted wheat bread, sauce moutard, heirloom tomato, greens, fresh mozzarella, heirloom lemon cucumber, and maybe a little basil.

  10. Monique M

    Fantastic! I’ll definitely try this!
    Looking forward to more home cooking videos. What a great idea! The more complicated dishes are fascinating and I’ve learnt a lot from you, but I’m not going to spend hours in the kitchen making something so intricate just for me. I’ll make some simpler things though for sure! I have a chicken in the freezer that’s probably going to meet this sauce very soon!

  12. Charles Sherman

    Thank you! And please, more videos like this. One of biggest challenges for me is scaling sauces for only two or three. I can make the more technical restaurant sauce, but the time and effort for two or three portions often is too much. I love the idea of "cuisine du menage" sauces, and really want to learn more of them.

  15. Andres Vargas

    Great Sauce I cooked it today and it fantastic. I added Lemon to it and the flavor was amazing. Thanks many thanks from Colombia

  16. Jim Korman

    Love the recipe, quite close to something I make for white fish. A question, is there any real good reason to substitute vinegar for the lemon? Bechamel for the Hollandaise I'm all for because I cut fat whenever possible. Having had a heart attack has one making those kinds of changes!

  17. Tony Chorley

    Love this, thank you so much, I am much more likely to cook these, much as I enjoy watching your other videos.

  18. Tony Chorley

    Flavoured milk, who knew, you have instantly upped my game, my friends will thank you for this speedy, tasty sauce..

  20. tararasque

    This looks delicious. But my ex-boyfriend's mother would just crisp the outsides of some kind of meat in a pan (pork/lamb/rabbit/chicken) then take the meat out, pour some broth (or wine, or water) in and scrape the meat drippings off the bottom of the pan, then throw in a few dollops of creme fraiche (heavy whipping cream is the sad substitute for the US) & a spoonful of heavy-grained mustard. DELICIOUS. And no composing an official 'béchamel' etc. French home-cooking is really the best. It's all about pulling every bit of flavor out of the 'fond' that sticks to the bottom of the pan, apparently.

  21. Anders Pedersen

    I’m all for infusing the milk with the aromatics, but why bother cooling the roux before adding the warm milk?

  23. Jason Bunnell

    I tried this tonight. Loved it! Was not sure about how much mustard to use. The linked recipe does not say. In the video I think you say a teaspoon of vinegar and same for the mustard. So just a teaspoon? It looks like you gave it more. In any case, want to try it again.

  25. Adam Churvis

    FOOD SCIENCE TO THE RESCUE! The bechamel-based Sauce Moutarde is not nearly as flavorful as the Hollandaise-based Sauce Moutarde, mainly because of what that starch network does to somewhat deaden your tastebuds' ability to register flavors. It also thickens terribly as it cools. So how can we improve on this?

    So why do we switch to a Bechamel base in the first place? The answer lies in the main problem with Hollandaise, especially for home cooks: breaking.

    Hollandaise is a delicate emulsion — so very delicate that it easily separates or "breaks" into fats in one pool and everything else in another. You can't use a binder like the flour in the bechamel to keep Hollandaise from breaking because flour is too leaden on the palate for such a delicate sauce, and flour wouldn't produce a workable sauce once it hit all those egg yolks.

    To solve this problem in restaurants, where cooks don't have the luxury to make multiple small short-held batches of Hollandaise, they convert their Sauce Hollandaise to a Sauce Mousseline and they just don't tell their customers or change the menu descriptions.

    Hollandaise becomes Mousseline with the addition of whipped cream. It's that simple. The foam of the whipped cream actually stabilizes the Hollandaise like an emulsifier of sorts. The mouth feel is a bit more airy but it holds nicely.

    Just make a Hollandaise-based Sauce Moutarde, then gently fold in a small amount of (unsweetened) whipped cream.

    You'll never go back to a bechamel-based Sauce Moutarde again.

    I hope this helps.

  27. Sudha V

    The written recipe does not mention mustard paste. Was it raw ground up mustard?

  30. keefer huges

    I'm very pleased that you acknowledge the classic sauce, before you offer the 'modern' version. I want to know the original, and judge for myself the updated version.

    I am of an age when in the 1950s (outside of France, I hope) home cooking was corrupted by 'cake mix' and 'soup mix' and 'I can't believe it's not butter' and frozen dinners and canned vegetables. Aieeee!

    Of course, your 'modern version' still has the best ingredients, and only updated techniques. Perfectly respectable.

    Mais je voudrait que tout le monde savait comment faire facon classique…….

    …. et donc, je t'adore…….

    ……..vivez longtemps, restez pur et prospérez……

    k

  32. ElJosher

    Home cooking is a great addition to the channel. It is always an underrated part of any cuisine when it comes to teaching it.

  36. Mike Kenney

    Bravo. My mother was Canadien, and she specialized in “ménage”. I’d opt for her moutarde over many fancy restaurants I can remember. This is home cooking

  38. Kristinheatherstar One

    It’s perfect if you make American southern style canned salmon patty BUT make into small meatball. Sautée the salmon balls in some vegetable oil and butter shaking around till golden. Add lemon and serve over steamed butter rice Or fluffy mashed potatoes

    Edit

    Obviously with the mustard sauce 😂

  39. B B

    Excellent job chef. Looks so delicious. Thanks for sharing.

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