Homemade Dijonnaise Recipes

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CLASSIC DIJON VINAIGRETTE

Provided by Melissa d'Arabian : Food Network

Categories     condiment

Time 5m

Yield 4 servings

Number Of Ingredients 4



Classic Dijon Vinaigrette image

Steps:

  • In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.

1 teaspoon Dijon mustard
1 1/2 tablespoons red wine vinegar
1/4 cup olive oil
Salt and freshly ground black pepper

DIJON-STYLE MUSTARD

Grace note: When freshly blended and cooked, mustard has an acute bitterness and sharpness. This will fade within a few days of making the mustard, as the compounds that create this flavor dissipate.

Provided by Sean Timberlake

Categories     condiment

Time P1DT20m

Yield About two pints

Number Of Ingredients 7



Dijon-Style Mustard image

Steps:

  • Soak the mustard seeds: Combine all ingredients in a quart jar or other sealable nonreactive container. Seal and refrigerate overnight, or up to 24 hours, shaking occasionally to distribute.
  • Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
  • Blend the mustard: Use an immersion blender directly in the jar, or transfer the mix to a blender. Blend until desired level of smoothness.
  • Cook down the mustard: Transfer the blended mustard to a saucepan over medium heat. Bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by about a third, thick but still thin enough to pour easily. If the mustard becomes too thick, add water or wine a tablespoon at a time until thin enough to pour.
  • Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the mustard in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the mustard into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
  • Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
  • Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
  • Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

1 c. yellow or brown mustard seeds, or a blend of the two
1 1/2 c. dry white wine
1 c. water
1/2 c. white wine vinegar
1/4 c. dry mustard
1 Tbsp onion powder
1 tsp salt

BEST EVER HOMEMADE MAYONNAISE

Everyone we know loves this easy-to-make mayonnaise and asks us for the recipe. Now it is here for them. Use the very best eggs you can buy. This is the first recipe I have posted. I hope you like it and use it as much as we do. By the way, the 32 servings are tablespoons.

Provided by Petroushka

Categories     < 15 Mins

Time 5m

Yield 2 cups, 32 serving(s)

Number Of Ingredients 5



Best Ever Homemade Mayonnaise image

Steps:

  • Put first four ingredients in a food processor or blender, and buzz them for 30-40 seconds.
  • With the motor still running, slowly add the oil in a thin stream (like string).
  • When all the oil is incorporated, keep running the machine for another 10-20 seconds.
  • Refrigerate the mayonnaise. If your eggs are ultra fresh, the mayonnaise can keep for two to three weeks.

Nutrition Facts : Calories 125.9, Fat 14, SaturatedFat 1.9, Cholesterol 11.6, Sodium 149.9, Carbohydrate 0.1, Protein 0.4

2 large free-range eggs (the freshest you can get)
2 teaspoons salt
2 teaspoons dry mustard (Keen's)
1/4 cup white vinegar
2 cups vegetable oil (or slightly less)

HOMEMADE DIJONNAISE

Extremely quick and easy to make, this is a flavorful condiment! It can be used in salads, dressings, marinades or as a spread... VIDEO https://www.youtube.com/watch?v=VJJ1dEb5LTM

Provided by CLUBFOODY

Categories     < 15 Mins

Time 2m

Yield 1/2 cup

Number Of Ingredients 5



HOMEMADE DIJONNAISE image

Steps:

  • In a small bowl, combine mayonnaise, mustard and lemon juice; stir until well blended. Add a tiny pinch sea salt and pepper; stir again. Taste and adjust if needed.
  • Cover and refrigerate until needed. Makes ½ cup.

Nutrition Facts : Calories 45.3, Fat 2.5, SaturatedFat 0.2, Sodium 1262.5, Carbohydrate 4.7, Fiber 2.2, Sugar 0.9, Protein 2.7

1/2 cup mayonnaise
2 tablespoons Dijon mustard (to taste)
1/2 tablespoon lemon juice
1/8 teaspoon sea salt, ground
1/8 teaspoon white pepper

HOMEMADE MAYONNAISE

When you're out of mayonnaise, blend a batch of this Homemade Mayonnaise in under 1 minute. Because of the raw egg, this is not recommended for very young children or elderly persons, although washing the egg shell reduces the chance for contamination.

Provided by BeachGirl

Categories     < 15 Mins

Time 1m

Yield 20 tablespoons, 20 serving(s)

Number Of Ingredients 6



Homemade Mayonnaise image

Steps:

  • Serving size is 1 tablespoon. Recipe makes 1-1/4 cups mayonnaise.
  • Wash the outside of the egg shell with soap and water.
  • Rinse and dry.
  • In blender, add egg, dry mustard, vinegar, (optional paprika) and 1/4 cup oil.
  • Turn on low for 1-2 minutes.
  • Turn blender off, and scrape sides if necessary.
  • Turn blender on, and while it is running, slowly add the remaining 3/4 cups oil.
  • Blend until the consistency of mayonnaise.
  • Refrigerate in non-reactive container.
  • FOR VARIATION: Add 1/4-1/2 tsp of your desired seasoning, such as, basil, tarragon, or parsley.

Nutrition Facts : Calories 100.5, Fat 11.2, SaturatedFat 0.9, Cholesterol 9.3, Sodium 61.7, Protein 0.3

1 whole egg
1/2 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons distilled vinegar (clear)
1 cup canola oil
1 dash paprika (optional)

DIJON VINAIGRETTE

Unlike traditional vinaigrette dressings, this dijon vinaigrette recipe adds a flavorful twist. -Beth Philson, Lincoln, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield about 1 cup.

Number Of Ingredients 6



Dijon Vinaigrette image

Steps:

  • Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

Nutrition Facts : Calories 167 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 242mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

2/3 cup olive oil or canola oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar

DIJONNAISE

Complement your burgers or sandwiches with Dijonnaise! This mayo-mustard, or Dijonnaise, sauce can also be a great marinade for roasted or grilled chicken.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 4 servings, about 1 Tbsp. each

Number Of Ingredients 2



Dijonnaise image

Steps:

  • Mix ingredients until blended.

Nutrition Facts : Calories 100, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1/4 cup KRAFT Real Mayo Mayonnaise
1-1/2 tsp. GREY POUPON Dijon Mustard

DIJONNAISE CHICKEN

This is a baked chicken breast with a great mustard taste that you can bake alone or in a casserole dish with prepared wild rice.

Provided by Teri

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 7



Dijonnaise Chicken image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a 9x13 inch baking dish. In a medium bowl, mix the mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon. Pour the mixture over the chicken.
  • Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 1.5 g, Cholesterol 67.2 mg, Fat 17.4 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 909.8 mg, Sugar 0.2 g

4 skinless, boneless chicken breast halves
¼ cup prepared Dijon mustard mayonnaise blend
¼ cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon chicken bouillon granules

CREAMY DIJON CHICKEN

This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. -Irene Boffo, Fountain Hills, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10



Creamy Dijon Chicken image

Steps:

  • Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

1/2 cup half-and-half cream
1/4 cup Dijon mustard
1 tablespoon brown sugar
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
2 teaspoons butter
1 small onion, halved and very thinly sliced
Minced fresh parsley

DIJONNAISE SAUCE

Make and share this Dijonnaise Sauce recipe from Food.com.

Provided by dicentra

Categories     Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 3



Dijonnaise Sauce image

Steps:

  • Combine all ingredients in small bowl. Refrigerate before serving.

Nutrition Facts : Calories 118.5, Fat 10, SaturatedFat 1.4, Cholesterol 7.6, Sodium 272.7, Carbohydrate 7.4, Fiber 0.2, Sugar 1.9, Protein 0.5

1 cup mayonnaise
3 tablespoons Dijon mustard
1 teaspoon fresh lemon juice

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