MUSTARD GRAVY RECIPES

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MUSTARD GRAVY RECIPE - FOOD.COM



Mustard Gravy Recipe - Food.com image

Make and share this Mustard Gravy recipe from Food.com.

Total Time 4 minutes

Prep Time 2 minutes

Cook Time 2 minutes

Yield 1 1/2 cup

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup milk
3 tablespoons prepared mustard
1 tablespoon prepared horseradish

Steps:

  • In a heavy saucepan over medium heat, melt butter.
  • Blend in flour, salt and pepper.
  • Cook, stirring constantly, until mixture is smooth and bubbly.
  • Stir in milk and bring to a boil.
  • Boil and stir 1 minute.
  • Stir in mustard and horseradish, stirring until heated through.
  • Serve warm.

Nutrition Facts : Calories 215.7, FatContent 14.7, SaturatedFatContent 8.6, CholesterolContent 43.1, SodiumContent 1277, CarbohydrateContent 15.1, FiberContent 1.5, SugarContent 1.7, ProteinContent 7.3

MUSTARD SEED GRAVY RECIPE | BON APPÉTIT



Mustard Seed Gravy Recipe | Bon Appétit image

You can soak toasted mustard seeds for this recipe, but you'll get a similar pop of texture simply by using whole grain mustard.

Provided by Ann Redding & Matt Danzer

Yield 8 Servings

Number Of Ingredients 10

Turkey neck and giblets (from Bourbon and Brown Sugar Glazed Turkey)
1 cup dry white wine
3 pounds chicken wings
1 large onion, chopped
2 garlic cloves, finely chopped
4 tablespoons unsalted butter
¼ cup all-purpose flour
2 tablespoons whole grain mustard
2 teaspoons soy sauce
Kosher salt, freshly ground pepper

Steps:

  • Preheat oven to 425°. Arrange turkey neck and giblets in a large ovenproof skillet. Roast until very well browned, 35–40 minutes. Remove from oven, add wine, and set over medium heat. Cook, scraping up any browned bits, until wine is reduced by three-quarters, 8–10 minutes. Transfer neck, giblets, and liquid to a large pot; add chicken wings, onion, garlic, and 8 cups water. Bring to a boil, reduce heat, and simmer until liquid is reduced to about 3 cups, about 1 hour. Strain stock through a fine-mesh sieve into a large bowl; discard solids.
  • Melt butter in a medium saucepan over medium heat, then whisk in flour. Cook, whisking often, until flour begins to smell mildly nutty, about 5 minutes. Whisking vigorously, add warm stock; bring to a simmer. Cook 1 minute; reduce heat to low and whisk in mustard and soy sauce. Season with salt and pepper. Keep warm until ready to serve.
  • Do Ahead: Gravy can be made 1 day ahead. Cover and chill.

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  • Rub chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium heat, cook chicken in butter for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the mustard, milk, basil, parsley, and remaining salt and pepper. Cook and stir over low heat until heated through. Remove from the heat; stir in sour cream. Serve with chicken.
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