Mustard Dill Sauce Ii Recipes

Steps:

• Place all the ingredients in a nonreactive mixing bowl and whisk to mix. Taste for seasoning, adding lemon juice, salt, and pepper as necessary. Serve the sauce in a bowl or in individual ramekins, garnished with dill sprigs.

Steps:

• Mix mayonnaise, mustard, lemon juice, steak sauce, and dill in a bowl; season with salt and pepper. Cover and chill for 4 hours before serving.

Steps:

• Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

Steps:

• In the top of a double boiler, combine mustard, vinegar, sugar, water, salt and dill. Cover and let stand at room temperature for 4 hours. Bring water in bottom of double boiler to a boil. Add eggs to mustard mixture. Cook and stir until thickened, about 10 minutes. Cool. Store in refrigerator.

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 by about 1/3- 2 or minutes.
• Add Dijon mustard and dill.
• Simmer 2 minutes to blend flavors.
• Season sauce to taste with salt and pepper.

Steps:

• In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill.
• Cover, and refrigerate until serving.

Steps:

• Mix ingredients together.
• Refrigerate until ready to use.

Steps:

• Melt butter in large skillet on medium-high heat. Add seafood, asparagus and dill; cook 5 to 7 min. or until shrimp turn pink, stirring occasionally. Remove from skillet; cover to keep warm.
• Add milk, sour cream and mustard to skillet; cook on low heat 4 to 5 min. or until heated through, stirring frequently. (Do not boil.)
• Stir seafood mixture into sauce; cook 2 to 3 min. or until heated through. Serve over noodles.

Steps:

• Chop up the dill till nice and fine.
• Measure out the mustard into a small bowl. You can start by using a little less mustard to start with if you don't want it too strong.
• Add the vinegar. Next, add the salt and sugar.
• Toss on the chopped dill.
• Next, whisk in the oil. You can add as much or as little as you like. Keep tasting.
• Enjoy with a slab of fresh grilled salmon, with fresh boiled or roasted potatoes, steamed carrots, alonside orzo, well, you get the idea.

Steps:

• Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
• Pat chicken dry, then dredge legs, one at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total.
• Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.
• Add shallots to skillet and sauté, stirring occasionally, until golden brown, 2 to 3 minutes.
• Add wine and deglaze skillet by boiling, stirring and scraping up brown bits.
• Add broth, mustard, and remaining 1/4 teaspoon salt and pepper.
• Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes.
• Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes.
• Remove from heat and stir in dill, then pour sauce over chicken.
• Serve with seasonal vegetables and a glass of San Sebastian Reserva or your favorite dry white wine.

Steps:

• In a bowl whisk together the vinegar, the mustard, the sugar, the cardamom, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the sauce until it is emulsified. The sauce may be prepared up to this point 1 day in advance and kept covered and chilled. Whisk in the dill 1 hour before serving.

Steps:

• Put the two mustards, vinegar, sugar, salt and pepper in a mixing bowl.
• Start beating with a wire whisk while adding the oil in a thin stream. When all the oil is added, stir in the dill and Cognac.

Steps:

• Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a pie plate or shallow bowl. Pat chicken dry, then dredge legs, 1 at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total. Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.
• Add shallots to skillet and sauté, stirring occasionally, until golden brown, 2 to 3 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits. Add broth, mustard, and remaining 1/4 teaspoon salt and pepper. Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes. Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes. Remove from heat and stir in dill, then pour sauce over chicken.

Steps:

• In a bowl combine well all ingredients and season with pepper. Sauce may be made 1 day ahead and kept chilled, covered. Let sauce come to room temperature and whisk before serving.