CREAMY MUSTARD SAUCE
Fluffy whipped cream takes on a savory note when the two mustards used on the roast are folded in.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 3
Steps:
- Whisk cream until soft peaks form. Fold in mustard.
CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE
Steps:
- Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
- Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
- Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
ENGLISH MUSTARD SAUCE
A creamy accompaniment to roast meats, fish or salads, this tangy sauce contains shallots, bay leaves and white wine
Provided by Cassie Best
Categories Condiment, Lunch
Time 15m
Number Of Ingredients 7
Steps:
- Put the shallots, wine, bay leaf and sugar in a pan and set over a medium heat. Simmer until the wine has reduced by half and the shallots have softened. Stir in the 2 mustards and crème fraîche. Serve warm or cold.
Nutrition Facts : Calories 89 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 2 grams protein, Sodium 0.5 milligram of sodium
MUSTARD CREAM SAUCE
An easy Mustard Cream Sauce recipe
Categories Sauce Milk/Cream Mustard Summer Shallot Simmer Boil Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.
MUSTARD CREAM SAUCE
Here's a simple sauce that's perfect for crab cakes and other rich, savory appetizers. Dijon-style mustard is blended into a creamy mixture.
Provided by Nancy
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 5m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together mayonnaise, sour cream, Dijon-style mustard and lemon juice. Adjust amount of mustard to taste. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 83 calories, Carbohydrate 1.1 g, Cholesterol 6.6 mg, Fat 8.7 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 102.2 mg, Sugar 0.2 g
CREAMY WHOLE-GRAIN MUSTARD SAUCE
Make and share this Creamy Whole-Grain Mustard Sauce recipe from Food.com.
Provided by Chocolatl
Categories Sauces
Time 20m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of the butter in a small skillet over medium-low heat.
- Add shallots and saute until soft, about 2-3 minutes.
- Add vinegar and cook for 1 minute.
- Add wine and cook until reduced to about 1/3 cup, 3-4 minutes.
- Add cream and cook until reduced to about 1/2 cup, 4-5 minutes.
- Remove from heat and whisk in remaining butter.
- Strain into a small bowl.
- Whisk in mustard, salt and pepper.
- Cover and refrigerate until ready to use, up to 24 hours.
Nutrition Facts : Calories 1375.7, Fat 137.1, SaturatedFat 85.3, Cholesterol 420.9, Sodium 536.7, Carbohydrate 16.4, Fiber 1.3, Sugar 1.7, Protein 6.9
MUSTARD CREAM SAUCE
Serve this sauce with Pan-Seared Steak.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 3
Steps:
- Heat reserved skillet, without washing, over high heat. Once hot, remove skillet from heat, and carefully pour in vermouth; using a wooden spoon, scrape up any browned bits. Cook until wine is almost completely reduced, about 45 seconds.
- Stir in mustard, about 15 seconds. Add cream and any juices that have collected under steak; stir to combine. Pour over steak, and serve immediately.
CHICKEN WITH MUSTARD CREAM SAUCE
Steps:
- Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.
OUTRAGEOUS MUSTARD SAUCE
Good for all kinds of meat, from smoked ham to beef Wellington, as well as for luncheon meats. Store in a plastic container for up to three weeks.
Provided by Pam Garger
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Beat cream, vinegar, eggs, sugar, mustard powder, and salt together in a large bowl using an electric mixer until smooth and creamy.
- Bring a saucepan of water to a boil. Place the bowl over the boiling water and cook the sauce, stirring constantly, until thick, about 20 minutes.
Nutrition Facts : Calories 90.5 calories, Carbohydrate 6.3 g, Cholesterol 60.1 mg, Fat 6 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 2.7 g, Sodium 54.2 mg, Sugar 5.4 g
CREAMY HONEY-MUSTARD SAUCE
I make this so often, I don't measure anything anymore. It is so good for anything that you like mustard on--hotdogs with your Saturday night baked beans, ham and cheese sandwich, a dip for chicken tenders, and so on. Any brand of mustard will do but I use the regular French's yellow mustard and the regular Gulden's brownish mustard. You can use all yellow if you want and it is still good. I use this in place of mustard unless it is in a recipe that calls for that ingredient. Maybe even then it would be good to use this--will try it.
Provided by Mimi in Maine
Categories Sauces
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Whisk all ingredients till blended and sugar is dissolved.
- Put in a container and keep in refrigerator.
- It is better if it ages for about 4 days, but you can use it immediately if you need to (I have).
- It will keep about 4-5 months in the refrigerator if it lasts that long.
Nutrition Facts : Calories 404.2, Fat 4, SaturatedFat 0.2, Sodium 1138.7, Carbohydrate 96, Fiber 3.5, Sugar 91.1, Protein 4.6
MUSTARD CREAM SAUCE
Categories Sauce Beer Milk/Cream Mustard Quick & Easy Boil Bon Appétit
Yield Serves 8
Number Of Ingredients 6
Steps:
- Boil beer and shallots in heavy medium saucepan until reduced to 1/4 cup, about 12 minutes. Add stock and boil until reduced to 1 1/2 cups, about 10 minutes. Add cream and boil until reduced to 2 cups, about 10 minutes. Stir in mustard and mustard seeds. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.)
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