cuisinopedia

Sauce Moutarde (Mustard Sauce)

Sauce

The science

Mustard's pungency comes from isothiocyanates released by the enzyme myrosinase, which are volatile and heat-sensitive — boil mustard into a sauce and you cook away its bite. Adding it at the end preserves the sharpness. Mustard also contains natural emulsifiers (mucilage and proteins) that lend a little extra stability.

Flavor profile

Prepared Dijon or wholegrain mustard whisked into warm béchamel off the heat.

Culinary uses

Rabbit, pork, sausages, oily fish like herring and mackerel, where the acidity cuts richness.

Reference notes

Parent: Béchamel. Note the cross-family echo in sauce Robert (mustard on a brown base) — a useful compare-and-contrast.