Pommery Mustard Sauce Recipes

MUSTARD SAUCE

Mustard Sauce image

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

Ingredients

1 egg, beaten
½ cup white sugar
⅓ cup white vinegar
4 ½ teaspoons dry mustard

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

ENGLISH MUSTARD SAUCE

English mustard sauce image

A creamy accompaniment to roast meats, fish or salads, this tangy sauce contains shallots, bay leaves and white wine

Provided by Cassie Best

Categories Condiment, Lunch

Time 15m

Number Of Ingredients 7

Ingredients

2 shallots , finely chopped
150ml white wine
1 bay leaf
2 tsp light soft brown sugar
2 tbsp English mustard
1 tbsp wholegrain mustard
200ml crème fraîche

Steps:

Put the shallots, wine, bay leaf and sugar in a pan and set over a medium heat. Simmer until the wine has reduced by half and the shallots have softened. Stir in the 2 mustards and crème fraîche. Serve warm or cold.

Nutrition Facts : Calories 89 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 2 grams protein, Sodium 0.5 milligram of sodium

POMMERY MUSTARD DIP

Pommery Mustard Dip image

Make and share this Pommery Mustard Dip recipe from Food.com.

Provided by dicentra

Categories < 15 Mins

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

1 cup creme fraiche
1/4 cup grainy mustard
1/4 cup ricotta cheese
1 tablespoon soft fresh goat cheese
1 teaspoon finely chopped fresh thyme
1/2 teaspoon hot pepper flakes
1/2 teaspoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Combine all ingredients in a bowl. Cover and refrigerate for up to 3 days. Bring to room temperature before serving.

Nutrition Facts : Calories 648.9, Fat 65.7, SaturatedFat 40.1, Cholesterol 238.3, Sodium 953.7, Carbohydrate 8.4, Fiber 1.6, Sugar 0.8, Protein 9.8

DIJON AND COGNAC BEEF STEW

Dijon and Cognac Beef Stew image

This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center. The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong. Going into it when you have no hope is sometimes just what you need to get to a better place. Long before there were antidepressants, there was stew." This one, while complex in flavor, is not difficult to prepare, but it cannot be rushed. Make it when you have the time to indulge in the meditative qualities of chopping, sautéing, reducing, braising, waiting and tasting. You will be rewarded with an exceptionally flavorful dish that is just as satisfying to eat as it was to cook.

Provided by Regina Schrambling

Categories dinner, lunch, soups and stews, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/4 pound salt pork, diced
1 large onion, finely diced
3 shallots, chopped
2 to 4 tablespoons unsalted butter
2 pounds beef chuck, in 1-inch cubes
2 tablespoons all-purpose flour
Kosher salt and black pepper
1/2 cup Cognac
2 cups beef stock
1/2 cup Dijon mustard
4 tablespoons Pommery mustard or other whole-grain Dijon mustard
4 large carrots, peeled and cut into half-moon slices
1/2 pound mushrooms, stemmed, cleaned and quartered
1/4 cup red wine

Steps:

Place salt pork in a Dutch oven over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
If necessary, add 2 tablespoons butter to the pot to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pot. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.
Add Cognac to the empty pot, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to blend, then return meat and onion mixture to pot. Lower heat, partly cover, and simmer gently until meat is very tender, about 1 1/2 hours.
Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in a medium skillet over medium-high, and sauté mushrooms until browned.
Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 37 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 17 grams, Sodium 1167 milligrams, Sugar 7 grams, TransFat 1 gram

MUSTARD CREAM SAUCE

Mustard Cream Sauce image

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

Ingredients

1/2 cup dry white wine
1/4 cup chopped shallots
1 cup whipping cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill

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.

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SHRIMP WITH POMMERY MUSTARD SAUCE

Web Dec 27, 2017 Instructions Using a medium pot, on medium heat, add the shallot and white wine. Let it reduce. Once the liquid reduces to 1/4 cup, …
From shescookin.com
Servings 2
Total Time 20 mins
Category Sauce

Using a medium pot, on medium heat, add the shallot and white wine. Let it reduce. Once the liquid reduces to 1/4 cup, add the heavy cream, salt, and pepper. Let the cream incorporate.
Reduce the heat to medium-low. Add the mustard and stir gently to prevent the sauce from separating. It should take about 10 minutes to thicken.

Pommery Mustard Sauce Recipes

MUSTARD SAUCE

We serve this with ham on Easter Sunday. I often double this recipe. Especially when we have company over. Enjoy!

ENGLISH MUSTARD SAUCE

A creamy accompaniment to roast meats, fish or salads, this tangy sauce contains shallots, bay leaves and white wine

POMMERY MUSTARD DIP

Make and share this Pommery Mustard Dip recipe from Food.com.

DIJON AND COGNAC BEEF STEW

MUSTARD CREAM SAUCE

An easy Mustard Cream Sauce recipe

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SHRIMP WITH POMMERY MUSTARD SAUCE

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