Dijon Sour Cream Sauce Food

CREAMY DIJON SAUCE

Steps:

• Over medium heat, melt the butter in a small saute or sauce pan.
• Whisk in flour and cook for about 1 minute.
• Reduce the heat to low, and gradually whisk in the milk. The mixture will become very thick.
• Continue cooking over low heat and slowly whisk in the broth.
• Once the mixture is combined and smooth, raise the heat source to medium-low and bring up to a low boil.
• As soon as the first signs of bubbles appear, reduce the heat back down to low and simmer the sauce for 3 minutes, while whisking.
• Whisk in the mustard, salt and pepper and simmer just until heated through, about 1 minute.
• If the sauce becomes too thick, you can add a tablespoon of broth one tablespoon at a time in order to thin until desired thickness is acquired.

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.

CREAMY DIJON SAUCE

Steps:

• 1. In a small saucepan, melt 3 tablespoons butter over medium heat.
• 2. Remove from heat; add 3 tablespoons all purpose flour, stirring until all lumps are dissolved.
• 3. Add 2 tablespoons dijon mustard, 2 tablespoons stone ground mustard, 1/2 teaspoon garlic powder and 1/2 teaspoon salt, stirring until lumps are dissolved.
• 4. Return pan to medium heat; immediately add 1 cup milk; stir to combine, then stir constantly until sauce begins to simmer and thicken.
• 5. Stir in 1 cup cream; continue stirring until sauce begins to gently bubble. Remove from heat; taste for seasoning; cover and keep warm until served.

EASY CHICKEN DIJON

Steps:

• Heat oven to 375 degrees.
• Season chicken to your taste.
• In a small bowl, mix well the sour cream and Dijon mustard- set aside.
• Dip each seasoned breast in sour cream/ mustard mixture, coating well.
• Dredge each coated breast in seasoned bread crumbs.
• Arrange pieces in a a 13 x 9 baking pan.
• Bake for 50 minutes or until thickest part is no longer pink.

PORK CHOPS WITH MUSTARD & SOUR CREAM SAUCE

Steps:

• In a blender process chicken broth, sour cream, both mustards and the cornstarch until mixture is smooth and not lumpy. Transfer the mixture to a saucepan and simmer over medium heat until it becomes thickened. Stir in the parsley and keep sauce warm.
• Heat a large skillet. Season both sides of pork chops with salt and pepper and cook on high heat until browned; about 5 minutes. Turn the pork chops over and cook another 3 minutes or until cooked through. Transfer the pork chops to dinner plates and spoon the mustard sauce over the top.

SOUR CREAM-DIJON MARINATED CHICKEN KABOBS

Steps:

• In a large glass bowl mix together the sour cream, Dijon mustard, minced garlic, horseradish, honey, salt, pepper and red pepper; mix well to combine.
• Add in the chicken to the bowl and toss to combine with remaining marinade; cover and refrigerate for 5 hours.
• Remove the chicken and discard marinade.
• Thread the chicken onto skewers alternating with bell pepper pieces and cherry tomatoes.
• Grill covered with lid over medium-high heat for about 10-12 minutes or until the chicken is done.