Questions and Answers, Mustard Cream Sauce

Questions & Answers - Mustard Cream Sauce

Question:

I have a recipe from a restaurant for a chicken breast entree that has a mustard cream sauce ladled over the top and then gets baked. My question is how to make smaller portions of the sauce, like for 2 or 4 people. Here are the ingredients:

1/2 gallon heavy whip (I think cream?)
2 tablespoons chicken base
1/2 teaspoon white pepper
1 cup Dijon mayonnaise
2 tablespoons Coleman's mustard
1 pound roux (1/2 flour and 1/2 butter)

So do you have any ideas how to do this? This is a wonderful entree and I want to make it at home. Please help me!!! - Nancy Dexter (12/11/99)

Answer:

Sounds like a great recipe! Following is the measurement breakdown for Mustard Cream Sauce for 3 to 4 people:

1/2 gallon heavy whip = 1 cup whipping cream or milk (if you want to cut calories)
2 tablespoons chicken base = 3/4 teaspoon concentrated chicken stock or bouillon
1/2 teaspoon white pepper = white pepper to taste
1 cup Dijon mayonnaise = 2 tablespoons mayonnaise
2 tablespoons Coleman's mustard = 3/4 to 1 teaspoon (or to taste)
1 pound roux (1/2 flour & 1/2 butter) = 2 tablespoons flour and 2 tablespoons butter
Salt = you didn't mention but use it to taste