Dijon Dill Cream Sauce Food

LEMON DILL SAUCE

Steps:

• In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• about 2/3 cup

DIJON DILL SAUCE

Steps:

• In a small bowl combine all ingredients until well blended.
• Cover with plastic wrap and chill.

DIJON CREAM SAUCE

Steps:

• in the same frying pan over medium heat, melt the butter.
• Add the shallot and parsley and saute until the shallot is softened, 2-3 minutes.
• Remove the pan from heat and add the Cognac.
• Briefly return to the heat to warm; then remove from the heat again to ignite the Cognac using a long kitchen match, making sure the overhead fan is off and averting your eyes. Keep a lid handly in case the flame should flare up.
• When the flame has burned out, return the pan to high heat and whisk in the mustard, tomato paste, reserved 1 Tb rub, and beef stock.
• Cook, whisking often, to reduce the sauce by half, 4-5 minutes.
• Remove the pan from the heat and whisk in the cream and cayenne to taste.
• Add any accumulated juices from the steaks. Season to taste with salt and black pepper.
• To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any extra sauce at the table.

CREAMY DIJON SALMON

Steps:

• Pat salmon dry with paper towel. Season salmon all over with salt, pepper, garlic powder and paprika.
• Heat oil and butter in a large skillet over medium-high heat until hot. Sear flesh-side down first (skin-side up), for 5 minutes or until cooked halfway up. Flip and cook for a further 3-4 minutes or until cooked to your liking. (Cook in batches of two if needed to avoid overcrowding your pan.)
• Once cooked, remove salmon from the pan and set aside. KEEP all of the flavourful juices in the pan.
• Return pan to medium-high heat and melt the butter in the juices. Sauté garlic until fragrant (about 30 seconds), then pour in the stock. Allow liquid to reduce to half while scraping browned bits from the bottom of the pan.
• Reduce heat to low-medium heat. Whisk in the Dijon mustard, cream and parsley. Add the asparagus and bring to a gentle simmer, while stirring occasionally, until asparagus is cooked and sauce has thickened. Season with salt and pepper to your taste.
• Add the salmon back into the pan, sprinkle with parsley, taste test sauce and adjust salt and pepper, if needed.
• Serve.

PORK TENDERLOIN WITH CREAMY DILL SAUCE

Steps:

• Preheat the oven to 425°F.
• Generously season the pork with salt and pepper on all sides.
• Heat the butter and olive oil in a large or over-size oven-proof skillet over medium-high heat. Add the pork tenderloins to the pan, one at a time if necessary, and pan-sear until golden brown on all sides, about 10 minutes.
• Transfer the skillet to the oven and cook for an additional 10 minutes.
• Remove the skillet from the oven and transfer the pork to a plate to rest.
• To the same skillet, over medium heat, add the chicken stock to deglaze the pan and using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom of the pan.
• Add the sour cream, dill, salt and garlic to the pan and mix to combine. Simmer, stirring frequently until the sauce has thickened.
• Slice the pork tenderloin and place on a platter. Serve with the sauce on top or on the size. Garnish with fresh dill, if desired

MUSTARD DILL 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 by about 1/3- 2 or minutes.
• Add Dijon mustard and dill.
• Simmer 2 minutes to blend flavors.
• Season sauce to taste with salt and pepper.

SALMON WELLINGTON WITH DIJON DILL WHIPPED CREAM

Steps:

• In a large skillet over medium heat, add the butter and oil. When butter is melted, add the onions and salt. Saute until the onions are soft and translucent and begin to caramelize, about 15 minutes. Increase the heat and add the white wine and dijon mustard. Bring to a simmer and let the liquid cook off. Turn off heat and stir in chopped dill. Let cool completely.
• While the onions are cooling, preheat oven to 350 degrees. Line a large baking sheet with parchment paper, set aside.
• On a well floured piece of parchment paper, unfold one pastry sheet and brush one edge with egg wash. Overlap the other sheet by two inches. Use a rolling pin to flatten the pastry until it is large enough to wrap the salmon. Use a slotted spoon to spoon out the onion mixture down the center of the pastry. Place the salmon on top of the onion mixture. Fold the pastry over the salmon and egg wash and press the edges to seal the salmon in the pastry. Place the salmon seam down on the prepared sheet pan. Brush with egg wash. Bake for 35-45 minutes, or until the puff pastry is golden brown and puffed. Remove from oven and let sit for 10-15 minutes before cutting.
• While the salmon is baking, prepare the cream sauce. In a very cold (preferably metal) bowl, whisk the cream until peaks begin to form. Add in the mustard, dill, and salt and continue to whisk until stiff peaks form. Refrigerate until ready to use and serve alongside the salmon.

DIJON-DILL SHRIMP WITH PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium-high heat. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in dressing and mustard. Add shrimp; stir until evenly coated. Cook 5 min. or until shrimp turn pink, stirring frequently. Add tomatoes and dill; cook and stir 1 to 2 min. or until heated through.
• Drain pasta. Serve topped with shrimp mixture.

DIJON DILL CREAM SAUCE

Steps:

• Place chopped onion in sauce pan with chicken broth, and boil on medium high heat until most broth is absorbed and onions are thoroughly soft. Add heavy cream, reduce heat to medium, and reduce by approximately 1/4, or until mixture is of the consistency you want for sauce. Stir in mustard and chopped dill and serve.

BAKED SALMON WITH MUSTARD-DILL SAUCE

Steps:

• Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.
• Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.