DIJONNAISE CHICKEN
This is a baked chicken breast with a great mustard taste that you can bake alone or in a casserole dish with prepared wild rice.
Provided by Teri
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a 9x13 inch baking dish. In a medium bowl, mix the mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon. Pour the mixture over the chicken.
- Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 1.5 g, Cholesterol 67.2 mg, Fat 17.4 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 909.8 mg, Sugar 0.2 g
BAKED BEER-BARBECUE WINGS WITH TANGY DIJONNAISE DIPPING SAUCE
Toss crispy baked chicken wings with a beer-spiked barbecue glaze and serve with a Dijon-mayo sauce for dipping.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk together the mayonnaise, mustard, lemon zest and juice, garlic and 1/2 teaspoon salt. Refrigerate until ready to serve.
- Preheat the oven to 425 degrees F. Generously coat 2 rimmed baking sheets with oil.
- Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the prepared baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
- Meanwhile, combine the beer, barbecue sauce, brown sugar and hot sauce in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes.
- Transfer the baked wings to a clean large bowl and toss them with the beer-barbecue glaze. Serve with the dipping sauce.
DIJON MUSTARD SAUCE
This recipe will show you how to make an easy creamy Dijon mustard sauce. A perfect accompaniment to pork, chicken or fish.
Provided by Gav
Categories Mains
Time 10m
Number Of Ingredients 9
Steps:
- Chop the mushroom into small pieces and fry in the butter for 2 minutes. Then add the white wine and chicken stock and bring to a simmer. Simmer for a few minutes.
- Add the mustard, the minced garlic and the thyme leaves and stir well. Finally, add the cream and simmer for about 2 minutes. Serve up hot.
COD DIJONNAISE
Steps:
- Make the Dijonnaise Garnish: Bring a large pot of salted water to a boil. Add the carrots and cook for 5 minutes. Add the spinach and cook for 1 minute more; drain well and squeeze the excess water from the spinach. Melt the butter in a large skillet over medium heat. Add the carrots and spinach and season with salt and pepper. Cook until well coated with the butter. Spoon onto a serving platter and keep warm.
- Make the Seared Cod: Heat the olive oil in a nonstick skillet over medium-high heat. Season the fillets with salt and pepper and slip them into the pan, skin side down, along with the garlic and thyme. Sear the fillets for 3 minutes, turn them over and cook for 3 minutes more. Reduce the heat to medium, add the butter and cook another 3 minutes, or until the fish is opaque, moist and lightly firm when pressed.
- Preheat the broiler.
- Place the seared cod in a foil lined broiler pan. Spread the mustard evenly over the fillets. Mix together the bread crumbs, chives, and olive oil and pat evenly over the fish. Broil just until the crumbs are golden brown.
- Spoon the Dijonnaise Garnish onto a serving platter, top with the cod, and sprinkle with parsley.
CHICKEN DIJONNAISE
Chicken thighs generally taste juicier and more flavourful than breast meat, but feel free to try it with breasts if you prefer. To remove the skin from chicken thighs, grasp one corner with a piece of paper towel and give it a good tug. From food and drink. Hope you enjoy!
Provided by Leslie
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375ºF.
- Melt butter with oil in a large flameproof casserole or ovenproof skillet over medium-high heat.
- Sprinkle chicken thighs with salt.
- Cook in batches 5 to 7 minutes, until golden brown on all sides.
- Remove chicken thighs from casserole as each batch cooks, and set aside on a plate.
- Reduce heat to medium, add shallots to fat remaining in casserole.
- Cook, stirring, 3 to 5 minutes until softened.
- Return chicken thighs to casserole, meaty side up, along with any juices that have accumulated on plate. Cover casserole and transfer to the oven.
- Cook 25 minutes, until chicken is cooked through.
- Remove chicken thighs from casserole. Arrange meaty sides up on a baking sheet. Spread 2 tbsp mustard evenly over thighs. Sprinkle with pepper.
- Return chicken thighs to turned-off oven to keep warm.
- Tip contents of casserole into a sieve set over a bowl, reserving contents of sieve. Skim off as much fat as possible from liquid in bowl.
- Return skimmed liquid to casserole, along with wine.
- Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole.
- Boil over high heat 3 to 5 minutes, until liquid has reduced slightly.
- Whisk in cream and remaining mustard.
- Stir in contents of sieve.
- Boil, stirring, 2 to 3 minutes, until sauce has thickened slightly.
- Taste and add salt and pepper if necessary.
- Arrange chicken thighs on a warm shallow serving dish and pour sauce over and around chicken.
- Garnish with thyme and serve at once.
MUSSELS DIJONNAISE
This is an easy and delicious variation on the classic Moules Marinière. You can leave out the mustard if you wish, and/or the cream.... But then you won't be making my recipe! Be sure to have lots of crusty bread to sop up the luscious sauce.
Provided by SLColman
Categories Mussels
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the butter in a large saucepan until melted. Add the onions, shallots and garlic and cook briefly, until wilted. Do not brown.
- Add the mussels, salt, pepper, bay leaf, thyme, white wine and cream. Cover closely and bring to a boil.
- Cook for about 5 minutes, shaking to redistribute the mussels. Cook until all the mussels are opened.
- Using a slotted spoon, transfer the mussels to a serving bowl. Keep warm. Continue cooking the sauce for a minute, remove bay leaf and the thyme.
- Stir in the mustard with a wire whisk while heating. Do not boil.
- Spoon equal portions of the sauce over the mussels and sprinkle with parsley. Serve immediately with crusty bread.
SALMON DIJONNAISE
Make and share this Salmon Dijonnaise recipe from Food.com.
Provided by lazyme
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dust salmon lightly with flour.
- In large skillet, melt butter over medium high heat.
- Add salmon (skin side up for fillets).
- Cook 3 minutes.
- Mix together wine, mustard, capers and garlic salt.
- Turn salmon; cook 2 minutes.
- Add wine mixture.
- Cook 2 minutes until fish flakes easily with a fork.
- Remove salmon, add heavy cream into skillet.
- Boil briefly to thicken.
- Serve over salmon.
Nutrition Facts : Calories 292.5, Fat 19.3, SaturatedFat 9.8, Cholesterol 95.6, Sodium 252.8, Carbohydrate 1.5, Fiber 0.2, Sugar 0.2, Protein 24
PORK CHOPS DIJONNAISE
Make and share this Pork Chops Dijonnaise recipe from Food.com.
Provided by spatchcock
Categories Pork
Time 45m
Yield 4 chops
Number Of Ingredients 8
Steps:
- Lightly dredge chops in flour; shake off excess.
- In a large skillet, heat oil over medium-high heat.
- Add the chops and brown them, about 5 minutes per side.
- Season chops with the salt and pepper and transfer to a baking dish.
- Bake in 350-degree oven 15 minutes.
- Pour off fat from skillet.
- Add wine, mustard, tomato purée, and chopped chives to skillet.
- Stir sauce over medium heat, scraping up any browned pieces.
- Reduce heat to low and simmer sauce, stirring often, about 5 to 7 minutes.
- Turn off heat.
- Divide the chops among individual dinner plates and lower oven temperature to 200 degrees, leaving the door open to hasten cooling.
- Return chops to oven to keep warm.
- Add juices that have accumulated in baking pan to sauce in the skillet.
- Reheat sauce over medium heat until bubbly; turn off heat and season with salt and pepper to taste.
- Top each chop with a few spoonfuls of sauce and garnish with chive slivers.
HOMEMADE DIJONNAISE
Extremely quick and easy to make, this is a flavorful condiment! It can be used in salads, dressings, marinades or as a spread...
Provided by Francine Lizotte
Categories Other Sauces
Time 2m
Number Of Ingredients 5
Steps:
- 1. In a small bowl, combine mayonnaise, mustard and lemon juice; stir until well blended. Add a tiny pinch sea salt and pepper; stir again. Taste and adjust if needed.
- 2. Cover and refrigerate until needed. Makes ½ cup
- 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=VJJ1dEb5LTM
DIJONNAISE
Complement your burgers or sandwiches with Dijonnaise! This mayo-mustard, or Dijonnaise, sauce can also be a great marinade for roasted or grilled chicken.
Provided by My Food and Family
Categories Home
Time 5m
Yield 4 servings, about 1 Tbsp. each
Number Of Ingredients 2
Steps:
- Mix ingredients until blended.
Nutrition Facts : Calories 100, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DIJONNAISE SAUCE
Make and share this Dijonnaise Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients in small bowl. Refrigerate before serving.
Nutrition Facts : Calories 118.5, Fat 10, SaturatedFat 1.4, Cholesterol 7.6, Sodium 272.7, Carbohydrate 7.4, Fiber 0.2, Sugar 1.9, Protein 0.5
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