Loving the idea of home cooking videos! My kids say it looks easier and want to try them since it looks less intimidating. (My 10 year old wants to try this with chicken and asparagus. Great timing as asparagus is popping up).
I think the home cook direction is a great way to go. I have been trying to simplify my cooking and this will be a huge help. Many of the more time consuming recipes are great for special occasions or when time permits, but help with some of these smaller, quick and easy sauces, side dishes - and to be honest - coordinating some of these ideas into more complete meals would be a major coup!
Beautiful textured sauce there chef, just right. I often avoid making mustard sauces, smooth mustard really upsets my stomach, though I can use wholegrain mustard as long as I don't go mad with it. I prefer the odd pop of a whole mustard seed between my teeth anyway. I'm cooking some ham hocks [jambonneau] over the coming weekend & will give your version of the sauce a trial run with it. Merci beaucoup
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
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.
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!
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.
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.
I never knew that about the whipped cream. Thankfully I have never had a problem making Hollandaise - be it I only make small batches nothing like restaurant portions lol. So in fact you are getting a different sauce type (slight change by one ingredient) which I'm assuming wouldn't really change the flavour but texture slightly (more smooth and creamy mouth feel maybe?).
haha -- I knew my daughter was spoilt when one day I asked her what to cook for dinner, and she answered: "steamed salmon with sauce Mousseline. Please". (She isn't spoilt with things, she is spoilt with food).
@@Mark-nh2hs That is EXACTLY right on all your points, sir. Just go light on the whipped cream; more whipped cream rather than less makes it a true Mousseline, and it's very airy. Happy cooking!
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 😂
What brand is the worm milk, beside the fact that mustard sauce agree, what is that good for? Is not for food , for anything with meat and potato guarniture prehaps shall be stored in the fridge .
@@deendrew36 and I believe arrowroot is a starch and therefore will spike blood sugar and not keto. I did find in the past you need to make a slurry with arrowroot much like xanthan gum to keep the sauce smooth and avoid clumps
If you're using xanthan gum then don't make a roux. Xanthan gum can simply be sprinkled on the liquid and then whisked/blended in. Doesn't need to be heated to activate. Xanthan gum does have carbs fyi but very low amounts for its thickening power so it's a good option.
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.
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!
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.
Béchamel is always hot and cold , so either hot roux/cold milk or cold roux/hot milk. Beurre manié is a "last resort" if you've put too much milk in your béchamel. Since the flour isn't toasted you run the risk of getting a raw flour taste in your sauce, not very nice!
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
I looked at all of the other videos on this sauce and was surprised to see so many French chefs just mix mustard with cream and sometimes not even adding butter in. And most of the sauces ended up rather thin in consistency. This recipe is far better and just as easy.
Umm Ahmed from Palestine, Gaza Strip, good people, I live in a rented house, my orphaned children need you to communicate, attached with a personal photo 🇵🇸🇵🇸
Loving the idea of home cooking videos! My kids say it looks easier and want to try them since it looks less intimidating. (My 10 year old wants to try this with chicken and asparagus. Great timing as asparagus is popping up).
That's where my mind went ... To asparagus!
Yummm ...
Home cooking is a great addition to the channel. It is always an underrated part of any cuisine when it comes to teaching it.
I think the home cook direction is a great way to go. I have been trying to simplify my cooking and this will be a huge help. Many of the more time consuming recipes are great for special occasions or when time permits, but help with some of these smaller, quick and easy sauces, side dishes - and to be honest - coordinating some of these ideas into more complete meals would be a major coup!
Beautiful textured sauce there chef, just right.
I often avoid making mustard sauces, smooth mustard really upsets my stomach, though I can use wholegrain mustard as long as I don't go mad with it. I prefer the odd pop of a whole mustard seed between my teeth anyway. I'm cooking some ham hocks [jambonneau] over the coming weekend & will give your version of the sauce a trial run with it.
Merci beaucoup
Great recipe, and ... I enjoyed your discussion of the two approaches to cooking/cuisine - restaurant et a menage.
Works perfect with Swedish falukorv also. Classic here.
The aromatics warmed in the milk are a great tip. Thanks!!!
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
Love the concept of doing French home cooking stuff! I've never heard of this sauce, but going to try it for sure!
I could see this going very well with salmon and fiddleheads with Dauphinoise potatoes on the side.
VERY WELL DONE -- master the "mother sauce" and the world is your oyster - or mushrooms etc! !! !!!
Cream is your friend. - I might have a new motto.
Great tips for the sauce I've already prepared before but with improvement.. thanks for your great channel
Yes, please continue the home-cooking series. I like the concept so much I just subscribed. Thanks.
So I made this for roasted chicken along with you recipe for gratin potatoes. Absolutely the best
I just love your videos! Thanks for all the work you do!💖
Love this, thank you so much, I am much more likely to cook these, much as I enjoy watching your other videos.
Great Sauce I cooked it today and it fantastic. I added Lemon to it and the flavor was amazing. Thanks many thanks from Colombia
I like how we can see your reflection in the spoon.
*5:53* this is so interesting, I would have thought it was a photo and a voice-over if not for the spoon.
Very nice sauce chef I’m going to use it on my salmon patties!!!
Excellente recette, merci beaucoup... je vais essayer ça
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.
I don’t love mustard as a condiment….but I love things like this and cooking with mustards.
I love the little baby pot!
Just found this channel
Bloody brilliant
Love your energy! You bring delicious food into the world along with positive energy! :)
Toast, poached eggs and mustard sauce for breakfast. 😋
Une des meilleurs sauce que j'ai faite. Servi sur une poitrine de poulet farcie au broccoli. I feel like Julia Child.
I love that with chicken I wished to learn that for some time, thanks.
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!
Thanks - looking very much forward to making this!
*_I LOVE THAT KITCHEN._*
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.
This sounds delicious making me hungry lol
Brilliant, as always.
Superb!
I’m all for infusing the milk with the aromatics, but why bother cooling the roux before adding the warm milk?
No lumps.
@@patricklarry6645 Thank you for your reply!
Wow! Merci!
Good timing
thank you my friend .👍from a family man point of view.👍
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.
I never knew that about the whipped cream. Thankfully I have never had a problem making Hollandaise - be it I only make small batches nothing like restaurant portions lol. So in fact you are getting a different sauce type (slight change by one ingredient) which I'm assuming wouldn't really change the flavour but texture slightly (more smooth and creamy mouth feel maybe?).
haha -- I knew my daughter was spoilt when one day I asked her what to cook for dinner, and she answered: "steamed salmon with sauce Mousseline. Please". (She isn't spoilt with things, she is spoilt with food).
@@mumimor I'm not trying to be funny when I ask, "What's wrong with that?"
@@adamchurvis1 Nothing at all. :-)
@@Mark-nh2hs That is EXACTLY right on all your points, sir. Just go light on the whipped cream; more whipped cream rather than less makes it a true Mousseline, and it's very airy. Happy cooking!
Pls make More pescatarian things❤️
The best.
Thank you! Look delicious! How much time did you simmer the milk with the shallots, cloves…?
Another excellent video. Any reason why you don't use metal whisks in your videos (or in general)?
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 😂
Is he using pickled mustard seeds or stone ground mustard?
Looks like a whole grain mustard.
What brand is the worm milk, beside the fact that mustard sauce agree, what is that good for? Is not for food , for anything with meat and potato guarniture prehaps shall be stored in the fridge .
My octogenarian neighbour, voisine, was la cuisinière de ménage and if the local school. She did everything without needing to think about it
Can we use vegan milk
I’ll top grilled cheese sandwich w this sauce, then pop it in the broiler... sacrilège
If I need to make a no carb version should I add xanthan gum and make a roux or should I just add it later in the process to thicken the sauce?
I wonder if you could experiment with coconut or almond flour or even tapioca starch?
@@deendrew36 I could definitely try coconut or almond flour but I am not sure it will have the thickening qualities that xanthan gum has.
@@pobrien864 you are probably right. Arrowroot has pretty good thickening properties but I find it goes kind of gloopy. Not my fave. Lol
@@deendrew36 and I believe arrowroot is a starch and therefore will spike blood sugar and not keto. I did find in the past you need to make a slurry with arrowroot much like xanthan gum to keep the sauce smooth and avoid clumps
If you're using xanthan gum then don't make a roux. Xanthan gum can simply be sprinkled on the liquid and then whisked/blended in. Doesn't need to be heated to activate.
Xanthan gum does have carbs fyi but very low amounts for its thickening power so it's a good option.
Would this be great with burgers?
can we get a list of ingredients and a written recipe?
The list of ingredients is in the description box, and just jot down the steps as you watch.
The recipe will be available on the FCA website from Monday
How can i contact you sir 🤗😍
👌🏻😃
👍🏻
🤠
you can easy mustard sauce, but can you ez musty flip 🤣
👍💜
I like mine with duck breast!
Ooo
TERRIBLE Recipe without AMOUNTS of ingredients
Yuck!
Yes! Chefs kiss 👨🍳🤌😘 My unsolicited opinion: dip with fried chicken and avoid the Dijon at the end. Yes to all toasted sandwiches with the Dijon.
Perfection! I would skip the grain mustard and just use dijon 👌🏻
Going to make this to put on braised lamb and Turkish bread sandwiches…
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.
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!
Whats the reason to chill the roux? Ive never done that before making sauces…
I love the idea of French cooking that's easier for the home chef ❤
what is exactly a cream? creme fresh is so much thicker, at least in germany
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.
Why do you cool the roux completely?
Good
Yes - we need 'home' versions of these techniques and recipes.
The written recipe does not mention mustard paste. Was it raw ground up mustard?
grain mustard and dijon mustard
Really like the videos - great content. Why do you need to cool the roux, and could you simply use a Beurre manié for the same outcome?
Good questions…I hope he sees this!
Béchamel is always hot and cold , so either hot roux/cold milk or cold roux/hot milk. Beurre manié is a "last resort" if you've put too much milk in your béchamel. Since the flour isn't toasted you run the risk of getting a raw flour taste in your sauce, not very nice!
Were those dry mustard seeds that you added to the sauce?
It looked like stone ground, or whole grain mustard to me.
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
Flavoured milk, who knew, you have instantly upped my game, my friends will thank you for this speedy, tasty sauce..
Excellent job chef. Looks so delicious. Thanks for sharing.
I looked at all of the other videos on this sauce and was surprised to see so many French chefs just mix mustard with cream and sometimes not even adding butter in. And most of the sauces ended up rather thin in consistency. This recipe is far better and just as easy.
Very good, Thank you. Cheers from Canada...!
How long can the sauce be kept in the fridge?
Loving it!
Excellent idea!
Umm Ahmed from Palestine, Gaza Strip, good people, I live in a rented house, my orphaned children need you to communicate, attached with a personal photo 🇵🇸🇵🇸
Do they like mustard sauce?
So it it is beshamel which I found not tasty with a 2 teaspoons of mustard.