Ingredients
Directions
- 1
Melt the butter in a heavy based saucepan, add the flour and stir in to make a roux
- 2
Cook this on a gentle heat for 2-3 minutes
- 3
Add the white wine, whisking all the time and allow to reduce
- 4
Ladle or spoon in your chicken stock in three parts into the pot, whisking each time so it stays smooth
- 5
When the stock is all incorporated, add the bay leaves, turn up the heat, continuing to stir until the sauce begins to bubble
- 6
In a different bowl mix the mustard with a little of the sauce to make sure you don't get any lumps (this is called a slurry)
- 7
Turn down the heat and cook for another 10 to 15 minutes
- 8
Add this back into the sauce, add the cream, stir in chopped tarragon and season to taste with salt and pepper
- 9
Serve with chicken or a pork chop
