Mustardhpora1saucemeatloaf Recipes
LIQUID GOLD MUSTARD SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 15m
Yield about 2 cups
Number Of Ingredients 7
Steps:
- Add the mustard, vinegar, brown sugar, hot sauce, Worcestershire, vanilla and pepper to a small pot and bring to a simmer while constantly whisking. Simmer lightly until the sugar is dissolved, about 5 minutes.
MUSTARD STEAK SAUCE
Provided by Food Network Kitchen
Time 5m
Number Of Ingredients 0
Steps:
- Whisk 1/4 cup each whole-grain mustard and olive oil, 3 tablespoons dijon mustard, 1 small minced shallot and 1 tablespoon chopped tarragon in a bowl. Whisk in 2 to 3 tablespoons water and season with salt and pepper. Serve on grilled steak.
- TIP: Switch up the tarragon with whatever herbs you have on hand. This sauce is great as a burger topping, too!
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
PORK WITH MUSTARD SAUCE
Back when I was a girl, I couldn't wait until I was grown up and could start cooking for my own family! Now that I am, I really enjoy using pork. The tender meat and the rich mustard sauce in this recipe are delectable together. -Irma Pomeroy, Enfield, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut tenderloin into 8 pieces. Slice each piece again, but do not cut all the way through; open and flatten each piece, pounding slightly with meat mallet. , In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5-6 minutes on each side. Remove to a serving dish and keep warm; discard drippings. , In the same skillet, cook broth and tarragon over high heat until reduced by half. Reduce heat; stir in cream and mustard. Season with salt and pepper. Spoon over pork. Serve with noodles if desired.
Nutrition Facts : Calories 292 calories, Fat 21g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 311mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
MUSTARD CREAM SAUCE
An easy Mustard Cream Sauce recipe
Categories Sauce Milk/Cream Mustard Summer Shallot Simmer Boil Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.
MUSTARD CREAM SAUCE
Serve this sauce with Pan-Seared Steak.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 3
Steps:
- Heat reserved skillet, without washing, over high heat. Once hot, remove skillet from heat, and carefully pour in vermouth; using a wooden spoon, scrape up any browned bits. Cook until wine is almost completely reduced, about 45 seconds.
- Stir in mustard, about 15 seconds. Add cream and any juices that have collected under steak; stir to combine. Pour over steak, and serve immediately.
WARM MUSTARD AND OLIVE OIL SAUCE
This sauce is a good alternative to Hollandaise. Serve with asparagus, poached eggs, and smoked salmon for a delicious brunch dish.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 3/4 cup
Number Of Ingredients 6
Steps:
- Combine wine and vinegar in a small saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until liquid is reduced by three-quarters, about 12 minutes.
- Set a heat-proof bowl, or the top of a double boiler, over a pan of simmering water. Transfer the liquid to the bowl. Lightly beat egg yolks, and whisk them into the wine reduction, whisking constantly until the mixture is thick enough to form ribbons, about 3 minutes.
- Remove from heat, and slowly add olive oil, pouring in a steady stream and whisking constantly until all the olive oil is incorporated. Whisk in mustard, and season with salt and pepper. Serve immediately.
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