DILL MUSTARD RECIPE: HOW TO MAKE IT - TASTE OF HOME
I pick up small, decorative canning jars at rummage sales or in hardware stores to fill with the zesty mustard I make to give to friends. —Sue Braunschweig, Delafield, Wisconsin
Provided by Taste of Home
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 32 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 47 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 152mg sodium, CarbohydrateContent 6g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
MUSTARD DILL CREAM SAUCE RECIPE - FOOD.COM
Make and share this Mustard Dill Cream Sauce recipe from Food.com.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 241.7, FatContent 22.3, SaturatedFatContent 13.7, CholesterolContent 81.5, SodiumContent 110.6, CarbohydrateContent 4.5, FiberContent 0.2, SugarContent 0.4, ProteinContent 1.8
More about "creamy dill mustard recipes"
CREAMY DILL AND MUSTARD SAUCE RECIPE - COOKEATSHARE
Reviews 1
Calories 1355 per serving
- In a medium-size saucepan, combine the shallots, wine, vinegar, and white pepper. Bring to a boil, uncovered, and reduce by half. Add in the cream, and reduce again by half. (Sauce should be slightly thickened.) Lower heat and whisk in the butter, one piece at a time. Quickly add in the dill, chives, and mustard, and salt to taste. Sauce will be rich and creamy. May be made 3 to 4 hrs before serving and kept hot in a thermos (separates if reheated). This recipe yields about 1 c. of sauce. Comments: This sauce is delicious over vegetables, fish, chicken, and veal.
DILL MUSTARD RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4
Total Time 20 minutes
Calories 47 calories per serving
- 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.
DIJON DILL CREAM SAUCE RECIPE - FOOD.COM
From food.com
Total Time 35 minutes
Calories 233.9 per serving
- Place chopped onion in sauce pan with chicken broth, and boil on medium high heat until most broth is absorbed and onions are thoroughly soft. Add heavy cream, reduce heat to medium, and reduce by approximately 1/4, or until mixture is of the consistency you want for sauce. Stir in mustard and chopped dill and serve.
BAKED SALMON WITH MUSTARD-DILL SAUCE RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.4
- Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.
CHICKEN DIJON (CREAMY MUSTARD CHICKEN) RECIPE | CHEFDEHOME.COM
Chicken Dijon, chicken breast cooked with delicious Dijon (French) mustard and crème fraiche sauce. Creamy and flavor packed, in this recipe chicken breast cooks moist and juicy. Plus sauce gets boost of flavor from caramelized bits of chicken breast cooked in same skillet, tarragon and 2 kinds of mustard - traditional Dijon and whole grain mustard. You will love the flavors.
The best about Chicken Dijon is that it is a very quick and simple recipe, needs mostly pantry ingredients, and just 28 mins start to finish. Gluten free. Low-carb when served with salad or greens.
Let's cook Chicken Dijon today!
Chicken Dijon
Chicken Dijon is a classic creamy French Mustard Chicken preparation where chicken is cooked in skillet with onions and a creamy Dijon mustard, tarragon, white wine and crème fraiche (French cultured cream) sauce. In America, Dijon Chicken name is often confused with sweet and sour Honey Dijon Chicken. This post is for the French Mustard Chicken Dijon recipe. (I'll also share Honey Dijon Chicken on blog in coming days.)
This recipe is inspired from Ina Garten's Mustard Chicken recipe. I'm fan of her simple cooking style yet bold flavor recipes.
My special touch and flavor secrets for Chicken Dijon are: a little bit garlic plus pepper crust on the chicken breast.
- Garlic compliment the creamy mustard flavor.
- Skinless chicken breast is low-carb. Also pepper crust gives it extra flavor.
I'm sure you will love it.
What Do You Need To Make Chicken Dijon?
There are three main ingredients for Chicken Dijon i.e. Dijon mustard, chicken and crème fraiche (cultured cream). I use combination of whole grain and traditional Dijon mustard.
Here is the complete list of what you need to make Chicken Dijon:
- Chicken Breast
- Dijon and Whole Grain Mustard
- Crème Fraiche (cultured cream)
- Olive Oil
- Chicken Stock
- White Wine
- Tarragon
- Garlic (not traditionally used but I highly recommend it for this recipe.)
- Salt and Pepper
Quickly Cooked Chicken Breast for Chicken Dijon
To speed up and even cooking of chicken breast, I use halved, boneless and skinless chicken breasts for this recipe. i.e. one chicken breast yields two pieces.
To develop delicious pepper crust on chicken breast (our family favorite) and speedy even cooking, I do following:
- Place chicken breast halves on a large sheet of parchment paper. Sprinkle half of black pepper and salt on the top.
- Flip the chicken so the bottom side is up. Sprinkle remining half of the black pepper and salt on the top.
- Cover the chicken with parchment and pound gently until chicken breasts are mostly evenly thick.
Above steps infuse the seasonings into the chicken, pepper curst is delicious, and chicken breast cooks very quickly (about 3 minutes each side for 3/4 inch thick cutlets). The crust is phenomenal.
Creamy Mustard Sauce
Once chicken is cooked through, mustard sauce for chicken comes together in just 10 minutes.
To make the mustard sauce, I sauté onions in the same skillet in which chicken was seared. Onions pick up all flavor bits of chicken from the skillet and become very delicious. Once onions are soft, a quick deglaze with white wine and stock, followed by adding Dijon mustard, tarragon and cream makes a creamy and delicious Mustard Sauce.
Add cooked chicken back in to warm up in the sauce. That's it. Creamy mustard chicken is ready to serve.
This Mustard Chicken recipe is extra flavorful because:
- Chicken cooks in same skillet and onions pick all of the flavor from the caramelized bits.
- Use of two kind of mustard brings out the mustard flavor in sauce (without making a too-yellow-ish sauce).
- Garlic and pepper add bold flavors.
- Chicken gets very flavorful, succulent when returned back to creamy mustard sauce. (moist, juicy, YUM)
While searing chicken, make sure to reserve the juices collected at the bottom of pan. These juices added back to cream sauce make sauce extra delicious!
What to Serve with Chicken Dijon
The best way to enjoy the creamy mustard sauce is to serve Chicken Dijon with pasta. Pasta such as Spaghetti or Angel Hair egg pasta. Naan or Pita Bread can also be served to scope the creamy sauce.
To serve low-carb, try zoodles made of zucchini, or cauliflower rice.
Substitutes
- If can't find crème fraiche then use sour cream. Sour cream and Crème Fraiche both are cultured creams. I often use on or the other for this recipe.
- Regular heavy creamy can also work in place of Crème Fraiche. If using heavy cream, add 1/2 tsp lemon juice to replicate the tang of cultured cream.
- If don't have chicken stock, use vegetable stock or use 1/3 of a bouillon cube mixed with 1/2 cup of hot water.
- You can also cook chicken thighs (boneless and skinless) instead of chicken breast. Thighs cook even more moist and juicier. If planning to use chicken thighs with skin, adjust the cooking time accordingly. Also make sure chicken is fully cooked and skin is crispy before adding the liquid.
Friends, cook something different for the dinner tonight. This delicious and creamy Dijon Mustard Sauce Chicken will make dinner very special. 28 mins to make Chicken Dijon with side of pasta or cauliflower rice to mop the creamy sauce. Dinner is served! How good does that sound?! :-)
From chefdehome.com
Total Time 28 minutes
Category Dinner, Main Course
Cuisine French
- Garnish Chicken Dijon with fresh chopped parsley. Serve topped on pasta.
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