Mustard Tarragon Butter Recipes

LEMON-MUSTARD-TARRAGON VINAIGRETTE

Steps:

• In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

MUSTARD TARRAGON BUTTER

Steps:

• Blend all ingredients with salt and pepper to taste in a food processor until smooth. Chill butter, covered, until just firm but still malleable, about 30 minutes. Transfer butter to a sheet of wax paper and roll into a 6-inch log. Chill, wrapped in wax paper and then foil, until firm, about 1 hour.

TARRAGON BUTTER

Steps:

• Beat all ingredients until blended. Shape into a log; wrap in plastic. Refrigerate up to 1 week or freeze up to several months,

TARRAGON MUSTARD SAUCE

Steps:

• Remove the cooked chicken or pork from the skillet. Working over medium-high heat, add the chicken stock, heavy cream, mustard, and tarragon. Bring up to a bubble and simmer until thickened enough to coat the back of a spoon, 3 to 4 minutes. Season with salt and pepper and pour over the cooked chicken or pork.

WARMED TARRAGON MUSTARD SAUCE

Steps:

• In a saucepan combine all ingredients except pepper.
• Heat/whisk over low heat until heated through.
• Spoon warmed, over fish or steak.
• Sprinkle with pepper and additional tarragon.
• DELICIOUS!

GRILLED TARRAGON MUSTARD TURKEY

Steps:

• In a resealable plastic bag, combine the lemon juice, oil and pepper; add turkey. Seal bag and turn to coat; refrigerate for up to 2 hours., In a small saucepan, combine the vinegar, wine or broth and tarragon. Bring to a boil; cook until reduced by half. Reduce heat; add butter and mustard. Stir until butter is melted; set aside and keep warm., Drain and discard marinade. Grill turkey, uncovered, over medium heat for 5 minutes; turn and baste with mustard sauce. Cook 10-15 minutes longer or until juices run clear, basting frequently.

DIJON TARRAGON BUTTER

Steps:

• Beat all ingredients with electric hand mixer on medium speed until well blended. Spoon into airtight container.
• Refrigerate at least 30 min. or until firm.
• Spoon 1 Tbsp. of the butter mixture over each 3-oz. serving of cooked pork chops.

TARRAGON MUSTARD

Steps:

• Combine the port, vinegar, mustard seeds, shallots and garlic in a medium saucepan and bring to a simmer over low heat. Simmer for 30 minutes, stirring occasionally. Remove from the heat and set aside to cool.
• Transfer the mustard seed mixture to a blender and add the chili powder, ginger, salt and mustard oil. With the blender running on low speed, add 1/2 cup water and blend, adding a little more water if the mustard is too thick. Add the olive oil in a slow, steady stream until well-blended.
• Transfer to a bowl and stir in the tarragon.
• Store in a tightly-covered container in the refrigerator for up to one week.