HARD-BOILED EGG DRESSING
Steps:
- Combine the shallots, lemon zest and juice, mustard, anchovy paste and the hard-boiled egg and egg yolk in a blender, then slowly stream in the olive oil. Season with salt and pepper.
CREAMY MUSTARD VINAIGRETTE BY INA GARTEN (BAREFOOT CONTESSA)
This is my favorite dressing now! It was recommended to me by my boss, and it's so fresh and yummy and so easy to make! I hope you like it too! Note: The original recipe calls for 1 extra-large egg yolk, but I don't care for raw eggs, so I leave it out, which the recipe says is fine to do. I just added it as an option.
Provided by Troop Angel
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper (and egg yolk if using).
- While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Toss salad with enough dressing to moisten and serve immediately.
COOKED SALAD DRESSING
This was my mother's recipe used for potato salad, green salads and even pasta salad. For some tasty variations, you may add up to 2 teaspoons of Dijon mustard, honey or garlic to the basic recipe.-Doreen Martin, Kitimat, British Columbia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 1-1/4 cups.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the sugar, flour, mustard and salt. Stir in egg until smooth. Gradually add vinegar and water. Cook and stir over medium heat for 3 minutes or until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat; stir in butter. Let stand for 5 minutes. Stir in mayonnaise until smooth. Cover and refrigerate until chilled. Serve with salad greens.
Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 188mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
HOMEMADE MUSTARD SALAD DRESSING
My grandma used to make this when I was a kid. It is delicious on potato salad instead of plain mayonnaise.
Provided by Jill Saunders
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk together the sugar, flour, mustard, salt, vinegar, water and egg.
- Cook in a double boiler until thick; allow to cool. Mix with equal parts mayonnaise and stir into potato salad.
Nutrition Facts : Calories 64.5 calories, Carbohydrate 14 g, Cholesterol 23.3 mg, Fat 0.6 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 154.9 mg, Sugar 12.5 g
EGG MUSTARD DRESSING
Steps:
- Separate hard-cooked eggs in to whites and yokes. Chop whites. Mix yokes with mustard, vinegar and sugar until smooth. Combine greens in a salad bowl, toss with egg dressing then lightly mix with the warm bacon drippings. Sprinkle top of salad with egg whites, bacon pieces and green onions.
EGG YOLK VINAIGRETTE
Make and share this Egg Yolk Vinaigrette recipe from Food.com.
Provided by Nyteglori
Categories Salad Dressings
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Lightly whisk egg yolk and mustard.
- Add parsley, shallots and vinegar.
- Season with salt and pepper, mix well with whisk.
- Slowly add oil, while whisking constantly. Add lemon juice.
- Note this vinaigrette should be quite thick.
Nutrition Facts : Calories 376.9, Fat 41.7, SaturatedFat 6, Cholesterol 41.5, Sodium 46.4, Carbohydrate 1.2, Fiber 0.2, Sugar 0.1, Protein 0.9
HARD-COOKED EGG WITH MUSTARD
Whole-grain mustard provides a salty-tangy hit. Topping the egg with fresh herbs makes this instantly more satisfying. Use whatever you've got on hand: chives, basil, tarragon, thyme, even mint.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Number Of Ingredients 3
Steps:
- Dollop mustard on egg halves and top with parsley.
Nutrition Facts : Calories 68 g, Cholesterol 187 g, Fat 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 120 g
CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE
This wintry salad uses the pale center leaves of the curly endive - save the outer leaves for another use, like adding to a soup - but you could also combine them with Belgian endive and Chioggia, Treviso or speckled Castelfranco radicchio. As for the eggs, which add heft, cook them as you prefer, with a runny, gooey or moist yolk.
Provided by David Tanis
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
- Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
- Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
- Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.
EGG SALAD WITH MUSTARD
A classic egg salad with mustard, perfect for finishing that half dozen of extra eggs.
Provided by CAPTMRWILL
Categories Salad Egg Salad Recipes
Time 30m
Yield 3
Number Of Ingredients 7
Steps:
- Place eggs in a heavy pot and fill with water, about 1 inch above the eggs. Bring to a rolling boil over medium-high heat. Remove from heat and allow to stand for 15 minutes. Place in an ice bath for 5 minutes. Remove shells.
- Chops eggs to desired consistency, either by hand or in a food processor.
- Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 5 g, Cholesterol 381.3 mg, Fat 29.8 g, Fiber 0.8 g, Protein 13.5 g, SaturatedFat 6 g, Sodium 419.6 mg, Sugar 2.8 g
HARD-BOILED EGGS WITH MUSTARD SAUCE
Provided by Jacques Pepin
Categories breakfast, easy, quick, appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring 2 cups of water to boil in a saucepan. Lower the eggs into the boiling water. Bring the water back to a very gentle boil, and cook the eggs for 8 to 9 minutes. Drain off the water, and shake the pan to crack the shells of the eggs. Then, add ice and water to cover, and let the eggs cool completely.
- Meanwhile, make the mustard sauce by combining all the sauce ingredients except the oil in a bowl. Add the oil slowly, mixing it in with a whisk or a spoon. Set aside at room temperature until ready to use.
- Shell the eggs, and cut them in half lengthwise. The center of the yolks should be slightly soft. Divide the lettuce leaves among six plates, and place two halves cut side up on top of the lettuce on each plate. Coat the eggs with the mustard sauce, and serve immediately.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 182 milligrams, Sugar 0 grams, TransFat 0 grams
BOILED DRESSING
Categories Condiment/Spread Dairy Egg Mustard Quick & Easy Vinegar Summer Gourmet
Yield Makes 1 1/2 cups
Number Of Ingredients 10
Steps:
- Whisk eggs with flour, sugar, salt, and mustard in a 1-quart heavy saucepan, then gradually whisk in milk and vinegar. Cook over moderately low heat, stirring constantly with a wooden spoon, until very thick and mixture registers 160°F on an instant-read thermometer. (Do not let boil.) Pour through sieve into a metal bowl, then stir in butter until melted.
- Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally. Cover surface of dressing with wax paper and chill.
SIMPLE MUSTARD DRESSING RECIPE BY TASTY
Here's what you need: mustard, white vinegar, olive oil
Provided by Merle O'Neal
Yield 10 servings
Number Of Ingredients 3
Steps:
- Add the white vinegar and olive oil directly to mustard bottle, cover, and shake.
- Drizzle over salad.
- Enjoy!
Nutrition Facts : Calories 95 calories, Carbohydrate 0 grams, Fat 10 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
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