Tuesday, November 27, 2007

Creamy Mustard Sauce and Herbed Mustard Sauce

I love mustard. It always gives a kick to any dish you are preparing. And I have two mustard sauce recipes, one for everything you can imagine, and the other one for beef. Unfortunately I don't remember where I've gotten these recipes from, it has been so long:)

Feel free to adjust the amounts to your liking, but try not to omit any ingredients.


1 cup heavy cream
1/2 cup Dijon mustard
Pinch of ground white pepper
Salt to taste

In a small saucepan, mix cream, mustard, and pepper. Simmer until sauce thickens slightly, stirring constantly, about 1 minute. Season to taste with salt. Serve over pork, ham, chicken, steamed vegetables, potatoes, or rice.



1/4 cup evaporated milk
1/4 cup tarragon vinegar
2 tablespoons grainy Dijon mustard
1/2 cup oil
2 tablespoons chopped fresh tarragon
1 finely chopped shallot
1/2 teaspoon salt and 1/4 teaspoon black pepper

Chill evaporated milk in freezer for 10 minutes. Combine tarragon vinegar and Dijon mustard in a blender. Pour in chilled milk. With blender on, add oil in a slow, steady stream until well blended. Add tarragon, shallot, salt and black pepper.

Blend to combine. Serve with meats.

1 comment:

Anonymous said...

This is great...its so simple, few ingredients and easy preparation...the sauce really jazzes up a broile or baked salmon...yummy!

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