Honey Dijon Sauce Food

HONEY DIJON BARBECUE SAUCE

Steps:

• Add all ingredients to a food processor.
• Pulse until smooth.

EASY HONEY DIJON DRESSING - 5 INGREDIENTS

Steps:

• Whisk oil, honey, lemon juice, mayonnaise and mustard until well combined.
• Remix before using.

SPICY HONEY DIJON SAUCE

Steps:

• In a small food processor, combine all ingredients. Refrigerate until ready to use.

HONEY DIJON DIPPING SAUCE

Steps:

• Combine all ingredients.
• Chill.
• Serve.

HOMEMADE HONEY MUSTARD DIPPING SAUCE

Steps:

• Whisk the mayonnaise, honey Dijon mustard, yellow mustard and lemon juice together.

HONEY-DIJON HAM

Steps:

• Place ham on a greased rack in a shallow roasting pan. Bake, uncovered, at 325° for 50-60 minutes. Combine honey, mustard and sugar; brush about 3 tablespoons over ham. Bake 10-15 minutes longer or until a thermometer reads 140° and ham is heated through. Stir into remaining glaze; heat through and serve with the ham.

HONEY DIJON MARINADE

Steps:

• Combine all of the ingredients in a medium bowl and blend well.
• Select the meat/vegetables you wish to marinate.
• Prep into appropriate sized pieces for grilling.
• Add to the marinade.
• Cover, and marinate for one hour. Remove from the marinade, and finish on the grill.

HONEY DIJON BRUSSELS SPROUTS

Steps:

• Place Brussels sprouts into a saucepan filled with lightly salted water.
• Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
• Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
• Toss Brussels sprouts in mustard mixture to coat.

DIJON PAN SAUCE

Steps:

• Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
• Pour chicken stock into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a cream consistency, 2 to 5 minutes.
• Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

YUMMY HONEY MUSTARD DIPPING SAUCE

Steps:

• Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

HONEY-DIJON CHICKEN TENDERS

Steps:

• Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
• Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
• Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.

BRUSSELS SPROUTS IN HONEY DIJON ONION SAUCE

Steps:

• Cook/steam brussels sprouts until tender (time will vary depending if you use frozen or fresh); drain.
• Meanwhile, in a large skillet over medium heat, melt butter; add white wine, onion, mushrooms, parsley and pepper and saute until mushrooms and onions are soft- about 5-7 minutes.
• In a seperate small bowl, mix together water, dijon mustard and honey until smooth; pour into skillet. Stir well.
• Add cooked, drained brussels sprouts to skillet. Reduce heat to low and gently toss to coat evenly. Remove from heat.
• Serve.

HONEY DIJON VINAIGRETTE

Steps:

• Whisk Dijon mustard, red wine vinegar, olive oil, and honey together in a bowl.

HONEY-DIJON CHICKEN

Steps:

• Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.