Champagne Mustard Sauce Food

CHAMPAGNE MUSTARD

Steps:

• Mix mustard and sugar. Add the eggs one at a time, beating well.
• Gradually add the vinegar and mix well.
• Microwave for 2 minutes, covered. Take out and stir. Cook 2 minutes more and stir before placing in containers and refrigerating.
• Keeps for up to 6 months in the refrigerator.

CHAMPAGNE MUSTARD SAUCE

Steps:

• Mix together the dry mustard and sugar till combined.
• Stir in the eggs one at a time till all are added.
• Add the champagne wine vinegar and mix well.
• Cook over double boiler stirring till thick.
• Store in the fridge.
• The notes also say it can be cooked in the microwave on 8 power, stirring frequently till thick.

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.

SALMON WITH WINE MUSTARD SAUCE

Steps:

• Prepare Wine Mustard Sauce by lightly sauteing shallots in butter, add wine and reduce until nearly evaporated, add cream; cook until thickened (about 4 min.); add mustard, green onions and parsley; season with salt to taste.
• You can start baking the fish about half way though starting the sauce.
• Place salmon fillets in baking pan, brush with butter, oil and lemon juice mixture.
• Bake at 400 for 15 minute or until flesh flakes easily and is no longer translucent.
• Ladle a serving of sauce on individual serving plates; arrange baked fillets on sauce, garnish with pear tomatoes and parsley sprigs.

CHAMPAGNE PORK CHOPS IN CHIPOTLE MUSTARD CREAM SAUCE

Steps:

• Put all marinade ingredients into a zip lock bag along with pork chops.
• Let marinate 24 hours.
• Heat a little olive oil in a large skillet over medium high heat.
• Add pork chops, turn down heat to medium.
• Cook pork chops on both sides until browned and cooked through, about 15 minutes.
• Remove pork chops from pan.
• De glaze pan with champagne.
• Whisk in mustard and cream.
• Stir in parsley.
• Return chops to pan to heat through.

CHAMPAGNE MUSTARD

Steps:

• 1. Combime vinegar and mustard. Beat in eggs and sugar. Add eggs and sugar mixture to mustard mixture. In top of double boiler over boiling water stir until thick. Refrigerate. Serve with ham.

MUSTARD CAPER SAUCE

Steps:

• In a pan over medium heat, mix together water, bouillon, oil, mustard, honey, wine, lemon juice, green onions, and capers.
• Whisk together well and simmer for 7 to 10 minutes, letting it reduce a bit.
• Mix together the corn starch and cold water, making sure it's not lumpy, and gradually add to the pan while stirring continuously.
• Let everything simmer together for another 5-7 minutes or to desired consistency, then serve immediately.
• Serve over sausages, salmon, or vegetables.

PORK TENDERLOIN WITH MUSTARD SAUCE

Steps:

• Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
• In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
• Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.