Senapsgrdde Mustard Cream Sauce Recipes

MUSTARD CREAM SAUCE

Steps:

• In a medium bowl, whisk together mayonnaise, sour cream, Dijon-style mustard and lemon juice. Adjust amount of mustard to taste. Cover and chill in the refrigerator until serving.

MUSTARD CREAM SAUCE

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.

SAUTEED STEAK WITH MUSTARD CREAM SAUCE

Steps:

• Cut excess fat from the steaks and make small incisions around the outside wherever there is a line of gristle (between the fat and the meat). This prevents curling. Over medium-high heat, bring the oil to the smoking point. Saute the steaks on one side for 2 minutes. Turn the steaks with tongs or a fork inserted close to the rim of the fat, and saute 2 to 3 minutes. Immediately remove the steaks to a warm platter and season with salt and pepper. Cover loosely with foil while making the sauce. Discard any fat in the pan. Add the cognac and scrape up the coagulated juices. Add the cream and reduce by 1/2. Stir in the mustard and pour the sauce over the steak.

RED PEPPER SPAETZLE IN MUSTARD CREAM SAUCE WITH SAUSAGE

Steps:

• For the sausage: In a large skillet, heat the oil over medium-high heat. Add the sausage and cook until browned on each side, about 5 minutes.
• Add 1/2 cup water to the skillet. (You can add a little more if sausage is large.) Cover and cook until the water is nearly evaporated and the sausage is firm, 15 to 20 minutes.
• For the spaetzle: In a food processor, combine the roasted peppers, cheese, and chicken stock and puree until smooth.
• In a large saucepot over high heat, bring 4 quarts water to a boil. While the water is heating, in a bowl blend 1/2 cup red pepper puree, flour, eggs, parsley, 1/2 cup water, and salt. Stir until just well mixed. Do not over mix! Over mixing will result in a tough dough.
• Once the water comes to a boil, reduce the heat to medium. Squeeze or press the dough through a spaetzle maker or a large holed colander. This pressing needs to be completed in a quick manner, thus allowing the dough to cook evenly. Once the spaetzle has been dropped into the water, cook for 2 to 3 minutes, stirring throughout the cooking time.
• Once cooked, remove from the heat and drain through a colander to retrieve the spaetzle. Drain well.
• For the sauce: In a saucepan over medium heat, add the butter and shallots, cooking until shallots are a light brown, and then deglaze with the wine. Once deglazed, add the cream, thyme, Dijon, and salt and pepper, to taste. Reduce the heat to low and continue to cook until the cream has thickened, 5 to 6 minutes. Remove from the heat and stir in the cheese. Toss the spaetzle in the sauce.
• Slice the sausage and serve alongside the spaetzle in cream sauce.
• Place the pork shoulder in a bowl and keep cold until ready to use. Fill a large bowl with ice and place the bowl of pork shoulder on top.
• Grind the pork shoulder once through a grinding disk with large holes and again through a disk with medium holes. Grind the meat into the bowl sitting on ice.
• Season the pork with caraway, ground coriander, fresh oregano, and salt. Mix to combine well.
• Cook a small amount of the meat mixture to test for seasoning. Add more spices and salt, if needed. Thoroughly mix in a splash of cold water. Allow the seasoned pork to chill on ice or in the fridge before stuffing into the casing.
• Replace the grinder attachment with the horn. (Be sure to thoroughly clean the attachment area before proceeding.) Rub oil onto the horn, and then put the casing on, leaving a few inches of slack at the end.
• Stuff the casing, tie off the ends, and prick the sausage with a pin or the tip of a knife.
• Refrigerate the sausage until ready to cook.

MUSTARD CREAM SAUCE

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

Steps:

• Boil beer and shallots in heavy medium saucepan until reduced to 1/4 cup, about 12 minutes. Add stock and boil until reduced to 1 1/2 cups, about 10 minutes. Add cream and boil until reduced to 2 cups, about 10 minutes. Stir in mustard and mustard seeds. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.)

SUPER-SIMPLE FAST MUSTARD CREAM SAUCE

Steps:

• Chop shallot finely. Brown in hot butter (circa 3 mins). Add crème fraîche and reheat while stirring. Take from heat and add mustard -- don't heat any further as the mustard will quickly lose its aroma.

MUSTARD-CREAM PAN SAUCE

Steps:

• Combine broth and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in cream until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

CREAMY MUSTARD SAUCE

Steps:

• Whisk cream until soft peaks form. Fold in mustard.

ENGLISH MUSTARD SAUCE

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.

SENAPSGRäDDE (MUSTARD CREAM SAUCE)

Steps:

• Combine mustard and sugar and whisk into cream. Whip until stiff.