MUSTARD SAUCE
We serve this with ham on Easter Sunday. I often double this recipe. Especially when we have company over. Enjoy!
Provided by QuoVadis
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Beat egg and sugar in a saucepan over medium heat.
- Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture.
- Cook and stir the mixture until hot.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 25.8 g, Cholesterol 46.5 mg, Fat 2.5 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 17.6 mg, Sugar 25.1 g
COD WITH MUSTARD CREAM SAUCE
I made this last night and it was delightful. It is also very quick easy to make! I served it with Italian Potatoes and Spinach #81302.
Provided by Lorac
Categories Very Low Carbs
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°.
- Cut fish into serving size pieces and place in a lightly buttered baking dish.
- Combine cream, mustard, wine and chives and pour over fish.
- Season with salt and pepper and bake 15 minutes or until fish turns opaque in the center.
DANISH MUSTARD SAUCE FOR COD
Boiled cod has been traditionally served in Denmark with this sauce on New Year's Day for many years. This recipe is from a cookbook issued by the International institute in Milwaukee many years ago.
Provided by Dan-Amer 1
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Add flour to melted butter over low heat and stir for a few minutes. Gradually add the water and then the milk and continue to coo with stirring until you get a thick sauce. Add the mustard and salt and blend in well. Serve as a sauce alongside your boiled cod.
Nutrition Facts : Calories 139.2, Fat 11, SaturatedFat 6.9, Cholesterol 31.4, Sodium 425.2, Carbohydrate 7.6, Fiber 0.3, Sugar 0.1, Protein 2.8
BROILED COD WITH MUSTARD SAUCE
Provided by Moira Hodgson
Categories dinner, weekday, sauces and gravies, main course
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Preheat broiler. Steam the celery root and the potatoes until they are tender. When they are cooked, mash them with a fork or potato masher, season them with salt and pepper and one tablespoon butter and keep them warm.
- Meanwhile, saute the carrot and leek in one tablespoon butter until they are soft. Add the fish stock and reduce to one-fourth of a cup. Stir in the remaining butter, cut in small pieces, and the mustard. The sauce can be finished while the next step is started or made beforehand and kept warm.
- Remove any bones from the cod. Brush the cod with the oil and season it with salt and pepper. Broil it about four inches from the heat on a sheet of foil and turn it once. It is done when the flesh is white and opaque (about eight minutes). Be careful not to over cook it.
- Put the cod on a serving platter and spoon the sauce over it. Sprinkle with taragon or parsley and serve.
Nutrition Facts : @context http, Calories 550, UnsaturatedFat 9 grams, Carbohydrate 61 grams, Fat 19 grams, Fiber 9 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 1461 milligrams, Sugar 5 grams, TransFat 1 gram
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