Dijon Cream Sauce Recipes Recipes Recipe For Deviled

LIGHT & CREAMY DIJON SAUCE

Steps:

• Combine half & half, Dijon mustard, flour and salt in 1-quart saucepan. Cook over medium heat, stirring constantly, 3-5 minutes or until mixture begins to thickened. (Do not boil.)
• Stir in green onions; remove from heat. Add butter, stirring constantly with whisk, until smooth.
• Serve sauce immediately over chicken breasts or fish.

CHICKEN CORDON BLEU WITH DIJON CREAM SAUCE

Steps:

• Butterfly each chicken breast by cutting it down the center, lengthwise, leaving about 1 inch of connective tissue at the other end. Spread open like a book, and rub each down with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt.
• Cover each breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut the ham steak into very thin slices.
• Spread 1/4 cup Gruyere over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold the chicken over like an omelet, enclosing the cheese and ham. Secure the open edges with 4 to 5 toothpicks.
• Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in the breading. Transfer to a wire rack and move to freezer for 20 minutes to help the breading adhere to the meat.
• Preheat the oven to 385 degrees F (195 degrees C). Place chicken in a baking dish.
• Bake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more.
• Meanwhile, make the sauce. Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes.
• Melt butter and stir in flour to create a roux. Let the roux cook to burn off the flour taste, stirring constantly, 4 to 5 minutes. Slowly whisk in hot milk, letting the sauce come together before adding more milk, until everything is well incorporated. The sauce will still be a little thin. Add Parmesan cheese and nutmeg, stirring constantly until cheese in melted evenly into the sauce. Stir in Dijon mustard. Simmer sauce until it is at least thick enough to coat the back of a spoon. Season with salt and pepper.
• Remove chicken from oven and transfer to plates. Remove toothpicks. Ladle sauce over chicken and serve immediately.

DIJON PAN SAUCE

Steps:

• Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
• Pour chicken stock into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a cream consistency, 2 to 5 minutes.
• Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

DIJON DEVILED EGGS

Steps:

• In 2-quart saucepan, place eggs in single layer; add cold water until 1 inch above eggs. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
• Cut peeled eggs lengthwise in half. Scoop out egg yolks into small bowl; mash with fork. Stir in sour cream, mustard, onion and seasoned salt.
• Fill egg white halves with egg yolk mixture, heaping lightly. Sprinkle with paprika. Cover and refrigerate up to 24 hours.

SEA BASS WITH PINEAPPLE-DIJON CREAM SAUCE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Pat fish dry with paper towels and lightly season with seafood seasoning.
• Coat an ovenproof skillet with oil and heat over medium-high heat until oil begins to shimmer but not smoke, about 1 minute. Place seasoned fish in the hot skillet and cook until lightly brown on 1 side, 4 to 5 minutes.
• Turn fish over and place skillet in the preheated oven. Roast until fish flakes easily with a fork, 7 to 9 minutes. Transfer fish to a plate and cover tightly with aluminum foil.
• Drain any excess oil from the skillet and return to the stove over medium-high heat. Add pineapple juice and scrape the bottom of the pan to release any browned bits. Add wine, chicken stock, and cream. Simmer until as thick as desired, 1 to 3 minutes. Remove skillet from heat, add mustard and butter. Whisk until melted and smooth. Serve sauce over roasted sea bass.

BEEF TENDERLOIN WITH DIJON-CREAM SAUCE

Steps:

• Combine oil and vinegar in a cup, rub onto beef. Season generously with salt. Let stand 15 minutes.
• Meanwhile, coarsely crush peppercorns and mustard seeds in a blender or food processor or by hand with a mortar and pestle. Roll beef in crushed mixture, pressing it into the surface to coat.
• Oil grill to help prevent sticking. Grill beef, on a covered grill, over medium heat 16 to 24 minutes (depending on thickness and your desired doneness). Turn halfway through cooking. Let stand 5 to 10 minutes before slicing. Slice and serve with a few spoonfuls of sauce.
• For the Dijon-Cream Sauce, bring beef broth and whipping cream to a boil in a saucepan. Boil gently until reduced to about 1 cup; sauce will be thick enough to coat a spoon. Remove from heat; stir in butter, a little at a time, until all the butter is melted. Stir in mustard and vinegar, adjusting amounts to taste. Sprinkle with peppercorns and mustard seeds. Makes about 1 cup.

DIJON DILL CREAM SAUCE

Steps:

• 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.

DIJON CREAM SAUCE

Steps:

• in the same frying pan over medium heat, melt the butter.
• Add the shallot and parsley and saute until the shallot is softened, 2-3 minutes.
• Remove the pan from heat and add the Cognac.
• Briefly return to the heat to warm; then remove from the heat again to ignite the Cognac using a long kitchen match, making sure the overhead fan is off and averting your eyes. Keep a lid handly in case the flame should flare up.
• When the flame has burned out, return the pan to high heat and whisk in the mustard, tomato paste, reserved 1 Tb rub, and beef stock.
• Cook, whisking often, to reduce the sauce by half, 4-5 minutes.
• Remove the pan from the heat and whisk in the cream and cayenne to taste.
• Add any accumulated juices from the steaks. Season to taste with salt and black pepper.
• To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any extra sauce at the table.