Creamy Dijon Mustard Sauce with Capers
Total Time:15-20 minutes
This creamy sauce starts with a basic velouté and adds zest to cooked poultry, fish, pork, veal, noodles or vegetables.
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 tablespoon capers
- 1 tablespoons Dijon mustard
- Juice of one lemon
Melt butter over medium heat until it begins to foam. Add flour all at once, and keep stirring, until the flour is evenly dispersed and the mixture (roux) just starts to brown. Add the chicken stock slowly while stirring with a whisk, dissolving lumps as you go. Simmer until thick, about 1-2 minutes, and finish by blending in the capers, mustard, and lemon juice.
Serve atop cooked poultry, fish, pork, veal, noodles or vegetables.
Tips & Notes
For a vegetarian version, use vegetable stock instead of chicken stock.
Proudly sponsored by Organic Valley.
Per two tablespoons: 52 calories, 4 g. fat, 10 mg. cholesterol, 114 mg. sodium, 4 g. carbohydrate, 1 g. fiber, 1 g. protein