Tarragon and mustard veloute
The classic French sauce of Veloute with a hint of fresh tarragon and wholegrain mustard is the perfect sauce for a roast turkey or chicken.
½ small, finely chopped
1 clove(s), crushed
Salt reduced chicken stock
2 cup(s), (500ml)
Whole grain mustard
2 tbs, finely chopped
- Place reserved pan juices in uncleaned baking dish over medium heat (see tip). Add onion and garlic and cook, stirring occasionally, for 5 minutes or until softened. Add flour and cook, stirring, for 2-3 minutes or until lightly browned. Gradually stir in stock until smooth.
- Add mustard and tarragon and bring to the boil. Reduce heat and simmer, stirring, for 3-4 minutes or until gravy is slightly thickened.
TIP: Use 2 tbs of reserved pan juices from your roast to make gravy.