Creole Mustard Recipes Recipe Box

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CREOLE MUSTARD



Creole Mustard image

This is in response to a request from the boards. You could use this on your sandwiches or spread on chicken or roasted pork. Any time you need some creole style mustard and don't have any on hand.

Provided by Mysterygirl

Categories     Sauces

Time 1m

Yield 1/4 Cup

Number Of Ingredients 3

6 tablespoons Dijon mustard
1/2 teaspoon Worcestershire sauce
Tabasco sauce or hot sauce

Steps:

  • Mix all together.

Nutrition Facts : Calories 250, Fat 14.4, SaturatedFat 0.9, Sodium 4197.1, Carbohydrate 21.4, Fiber 11.9, Sugar 4.2, Protein 15.7

CHICKEN WITH CREOLE MUSTARD CREAM SAUCE



Chicken with Creole Mustard Cream Sauce image

Gina: This dish is a Southerner's take on the classic French style sauté of chicken, shallots, cream, and tarragon a killer combination of flavors. Give this recipe to anyone who claims they don't have time to make dinner, because it comes together in minutes, and the results are just as good as or better than anything you can order at a restaurant. I like to serve this dish with white rice to soak up the cream sauce, some steamed green beans with butter, and a crisp white wine. I remember complaining about being served chicken when I was a little girl, and my mother telling me, "Chicken is the house steak." She was right! My mother could work a chicken over, from grilling, boiling, frying, baking, and so on she served it so many ways that I thought she was a magician. Well, you know the old adage that you become your mother? Spenser asked me the same question the other night ("Chicken again?"), and I couldn't do anything but respond, "Chicken is the house steak." We both laughed, and all those memories came flooding back to me. I loved it!

Yield serves 6

Number Of Ingredients 13

6 large boneless, skinless chicken-breast halves, trimmed
Kosher salt
Freshly ground black pepper
1/2 cup plus 1 teaspoon all-purpose flour
2 tablespoons olive oil
1 tablespoon butter
1 cup Chicken Stock (page 28), plus more as needed
2 large shallots, finely chopped
1/2 cup white wine
1/2 cup heavy cream
Juice of 1 lemon
2 tablespoons Creole mustard (see page 93)
3 tablespoons finely minced fresh tarragon leaves, plus sprigs for garnish

Steps:

  • Rinse the chicken, pat dry with paper towels, and season with salt and pepper. Place the flour in a pie tin and dredge the chicken breasts lightly in the flour, shaking off any excess. Discard leftover flour.
  • Heat the olive oil and butter in a large skillet over mediumhigh heat. Sauté the chicken, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup of the stock, reduce the heat, cover, and simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don't run dry. If necessary, add a bit of stock to prevent scorching.) Transfer the chicken to a plate, and tent with foil.
  • Add the shallots to the skillet, and cook, stirring, until softened. Add the wine, bring to a boil, and cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce the heat to low, then whisk in the cream, lemon juice, and mustard, and simmer until the sauce coats a spoon, 1 to 2 minutes.
  • Return the chicken to the pan along with the minced tarragon. Turn to coat with the sauce, and cook until heated through, 1 to 2 minutes. Serve the chicken over rice, drizzling the remaining sauce over the top. Garnish with sprigs of tarragon.

CREOLE MUSTARD SAUCE



Creole Mustard Sauce image

This recipe is from the LCBO's Food and Drink Magazine This mustard will keep for months, refrigerated. Try it on hamburgers, steak, fish...

Provided by Dreamer in Ontario

Categories     Sauces

Time 5m

Yield 3/4 cup

Number Of Ingredients 6

1/4 cup Dijon mustard
2 tablespoons dried mustard
3 tablespoons lemon juice
3 tablespoons honey
1 tablespoon olive oil
salt and pepper

Steps:

  • Whisk all ingredients together until well combined.

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