Page 455 - YC Cooking School

To make a mustard sauce, start with a basic béchamel and then stir in 1Tbsp of Dijon

mustard, 1 Tbsp of wholegrain mustard and 1 Tbsp of English mustard before
seasoning with salt and pepper at the end.

Save some for later
Béchamel sauce and veloutés are perfect for the busy chef, because they can be kept in a

sealed container in the fridge for up to a week. They reheat perfectly well too. Just add a
drop of water or milk to loosen while heating. You can also freeze roux-based sauces, but
you’ll need to bring them back to the boil right before serving so that they can recover their
smooth texture.

Cheat sheet for this lesson’s recipes

Ingredient substitutions, shortcuts and time-saving tips

1. Instead of using butter to make a roux, you can also use duck fat, lard or fat rendered
from bacon for a deliciously rich flavour.
2. Roux freezes well, so make a bigger batch than you need. Then the next time you want
to make a béchamel sauce, you’re only a few minutes away from the finished product.
Easy peasy.
3. To make a velouté sauce, just add warmed stock instead of milk to the roux.
4. Instead of making stock from scratch for the velouté sauce, use a store-bought stock
cube. Just take care when adding extra seasoning at the end, as stock cubes can be
very salty.

Learn to cook online at learn.yuppiechef.com

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