The Essential… Flourless Mustard Sauce

Recipe by: Heston Blumenthal


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  1. Place wine in a saucepan over high heat, and reduce by two-thirds. Add chicken stock, cook for 1 minute, then add milk and cream. Bring to the boil, then reduce heat to medium and simmer for 10 minutes, whisking occasionally. Remove from heat, sprinkle agar-agar into pan, then return to heat, whisking until dissolved. Reduce heat to low, and continue to simmer for 4 minutes. Set aside to cool slightly, then blend well using a stick blender. Alternatively, you can refrigerate for later use before blending.
  2. Return pan to medium heat, stir in mustards and heat until warmed through. Stir in herbs, and season to taste.
  3. Serve with roast chicken if desired.
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