Dijon Sauce For Veggies Recipes

Steps:

• In a small nonstick saucepan, saute the onion and garlic in oil until tender. Stir in milk. Combine cornstarch and broth until smooth; stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. , Remove from the heat. Whisk in cream cheese until melted. Stir in the mustard, salt, pepper and nutmeg. Serve with vegetables.

Steps:

• Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
• Pour chicken stock into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a cream consistency, 2 to 5 minutes.
• Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

Steps:

• Heat oven to 425ºF.
• Mix dressing and mustard until blended.
• Toss potatoes with 2 Tbsp. dressing mixture in large bowl; spread onto bottom of large shallow pan sprayed with cooking spray.
• Bake 15 min. Meanwhile, toss asparagus, squash and onions with remaining dressing mixture.
• Add asparagus mixture to pan with potatoes. Bake 18 to 20 min. or until vegetables are tender.

Steps:

• Place an 18x12-in. piece of heavy-duty foil on a large baking sheet; set aside. , In a large bowl, combine the mushrooms, zucchini and red pepper. Combine the wine, mustard, oil, garlic, horseradish, salt and pepper; drizzle over vegetables. Toss to coat; transfer to baking sheet. Top with a second large piece of foil. Bring edges of foil pieces together; crimp to seal, forming a large packet., Bake at 350° for 20-25 minutes or until vegetables are tender. Open foil carefully to allow steam to escape., Meanwhile, in a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Transfer couscous and vegetables to a large serving bowl; toss to combine. Freeze option: Freeze cooled couscous mixture in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, adding 2-3 tablespoons water to moisten.

Steps:

• Melt the butter over low heat, and add the Dijon and lemon juice, mixing well.
• When slightly heated, stir in the cream, 1/4 cup at a time until it is the consistency you like.
• Serve over vegetables.

Steps:

• Combine cornstarch and buttermilk in a small bowl; whisk well.
• Microwave for one minute till thickened and bubbly. Whisk till smooth.
• Remove from oven; stir in mustard, lemon juice, tarragon and pepper.
• Arrange vegetables on a serving platter, and top with sauce.
• Garnish with lemon slices.
• Serve immediately.