Sous Vide Chicken Roulade with Mustard & Tarragon Velouté
Chicken breast... but make it ridiculous
The roulade is layered with sage, smoked leg ham, and Gruyère, then gently cooked sous vide to keep the meat tender and juicy from edge to centre. It’s finished with a quick golden sear for colour and served over a mustard and tarragon velouté.
The sauce brings richness and fragrance, balancing the savoury filling and delicate chicken.
A refined way to cook chicken breast — elegant, flavourful, and surprisingly straightforward to make at home.
