Mustard Herb Sauce

This is a sauce that is based on a Velouté that has been enriched with cream. I love it with poached eggs, but it is also great as a pasta sauce. The sauce freezes well.


  • 10gr butter
  • 10gr flour
  • 250ml vegetable stock
  • 1 tsp dried parsley
  • 1 tsp dried chives
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • 250ml cooking cream, 15% fat
  • 1/2 tsp Dijon mustard
  • 1 tsp coarse mustard

Makes approximately 500ml


Melt the butter in a thick bottomed saucepan. When melted, add the flour and stir with a silicon spatula. I know, this must sound strange, but it works really well as the butter and flour will form a dough, and until the sauce has been thinned down enough, a whisk would create lumps much more easily.
Cook the ball of dough for a minute or so, until the dough is somewhat drier. Then add a little bit of stock. Combine the stock and dough with use of the spatula, until homogenous. The paste will form back into a dough quickly, but keep adding small amounts of stock and stirring with the spatula. Eventually the dough will turn into a very thick sauce. Now you can start adding larger amounts of the stock, and you can stir with a whisk instead. Add all the stock and stir in the dried herbs.
Leave the sauce to simmer for 10-15 minutes while stirring occasionally, in order to cook the flour inside the sauce well.
Add the cream and mustards and allow it to simmer gently for 5 minutes.