SALMON WITH A CREAMY LEMON MUSTARD SAUCE
An easy recipe. Great served with some simple steamed veges For a gluten-free meal- be sure to use gluten-free ingredients
Provided by Jubes
Categories Australian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a large frypan or skillet over a medium heat.
- Add the salmon and cook 3-4 minutes on each side, or until barely cooked through.
- Meanwhile, Mix the cornstarch and water to a paste, set aside.
- Using a small saucepan, bring the cream and the milk to the boil. Thicken with some or all of the cornstarch paste, whisking constantly. Stir in the lemon juice, finely grated zest, mustard and season with salt and pepper.
- Serve the salmon drizzled with the lemon mustard sauce. Sprinkle with parsley to garnish.
HERB CHICKEN WITH LEMON CREAM SAUCE
This cream sauce is seriously out of this world. So tangy, buttery, creamy and just melt-in-your-mouth AMAZING!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. In a small bowl, combine olive oil, mustard, lemon zest, thyme and rosemary; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat, reserving 1 tablespoon, and set aside. Add garlic and red pepper flakes to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, lemon juice and basil; season with salt and pepper, to taste Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Serve immediately.
MUSTARD CREAM SAUCE
Here's a simple sauce that's perfect for crab cakes and other rich, savory appetizers. Dijon-style mustard is blended into a creamy mixture.
Provided by Nancy
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 5m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together mayonnaise, sour cream, Dijon-style mustard and lemon juice. Adjust amount of mustard to taste. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 83 calories, Carbohydrate 1.1 g, Cholesterol 6.6 mg, Fat 8.7 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 102.2 mg, Sugar 0.2 g
LEMON MUSTARD CHICKEN
This Lemon Mustard Chicken is an easy 7 ingredient recipe that can be made ahead of time!
Provided by Janelle
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 350*F
- Place chicken in a large heavy bottom skillet or casserole dish.
- In a bowl add melted butter, mustard, lemon juice, tarragon and salt. Mix well.
- Pour mixture over chicken.
- Bake uncovered for 30 - 40 minutes or until internal temperature of chicken reaches 165*F
- Baste chicken 1/2 way through.
- Baste chicken when you remove it from oven.
- If using a large skillet to cook chicken, remove chicken and leave liquids in skillet. If using a casserole dish, remove chicken and pour liquid into a pot. Set casserole dish aside.
- In a small bowl mix 1 teaspoon cornstarch and 2 teaspoons water. Pour into lemon mustard sauce.
- Bring to a boil and cook until mixture thickens. Put chicken back into skillet and baste with thickened sauce or add chicken back into casserole dish and pour sauce over chicken.
- Serve immediately with rice, noodles or your favorite vegetables.
Nutrition Facts : Calories 275 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 38 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 529 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
LEMON MUSTARD SAUCE
Make and share this Lemon Mustard Sauce recipe from Food.com.
Provided by lazyme
Categories Low Protein
Time 40m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Mix all ingredients. Cover and refrigerate about 20 minutes or until chilled.
- Use as a dipping sauce for crab legs or barbecued prawns.
Nutrition Facts : Calories 946.4, Fat 79.2, SaturatedFat 11.6, Cholesterol 61.1, Sodium 1895.6, Carbohydrate 63.2, Fiber 1, Sugar 17.1, Protein 3.2
CHICKEN FRICASSéE WITH LEMON MUSTARD SAUCE
There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.
Categories Milk/Cream Chicken Mustard Poultry Braise Roast Sauté Quick & Easy Dinner Lemon White Wine Winter Simmer Gourmet Peanut Free Tree Nut Free Soy Free
Yield 4-6 servings
Number Of Ingredients 16
Steps:
- Put oven rack in middle position and preheat oven to 500°F.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.
- Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
- Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.
- Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.
- Serve chicken with sauce.
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
LEMON-MUSTARD SAUCE
A wonderful sauce to use as an accompaniment for fish, or served hot over steamed vegetables such as asparagus.
Provided by GREG IN SAN DIEGO
Categories Sauces
Time 28m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy-based medium saucepan, melt butter.
- Add flour all at once.
- Cook, stirring constantly, for 3 minutes.
- Add stock all at once.
- Blend mixture with a whisk.
- Cook mixture over low heat for 5 or 6 minutes, stirring often.
- Gently beat in egg yolks and add lemon juice, whisking constantly.
- Add mustard and mix.
- Add salt.
- Cook 1 or 2 minutes longer. Add cayenne pepper a little at a time, stirring and tasting until desired degree of "heat" is achieved.
Nutrition Facts : Calories 246.3, Fat 19.6, SaturatedFat 11.1, Cholesterol 184.9, Sodium 310.1, Carbohydrate 12.4, Fiber 0.4, Sugar 1.8, Protein 5.5
LEMON DIJON CREAM SAUCE
Make and share this Lemon Dijon Cream Sauce recipe from Food.com.
Provided by Miss Annie
Categories Sauces
Time 10m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Melt the butter over low heat, and add the Dijon and lemon juice, mixing well.
- When slightly heated, stir in the cream, 1/4 cup at a time until it is the consistency you like.
- Serve over vegetables.
Nutrition Facts : Calories 982.7, Fat 104.2, SaturatedFat 64.5, Cholesterol 366.4, Sodium 534.7, Carbohydrate 11.5, Fiber 1.1, Sugar 1.8, Protein 6.3
LEMON AIOLI
Serve with any seafood. It's simply an amazing dipping sauce.
Provided by Christina Tabaretti
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine sour cream, mayonnaise, lemon zest, lemon juice, olive oil, parsley, chives, garlic, dry mustard, salt, and pepper in a bowl; mix until smooth.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 2.7 g, Cholesterol 11.5 mg, Fat 15.7 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 105.9 mg, Sugar 0.2 g
LEMON CREAM SAUCE
Steps:
- Heat the cream in a small saucepan over medium-high heat and bring to a boil. Lower the heat and whisk in the sour cream. Heat gently just until warm; do not allow to boil. Remove from the heat and whisk in the lemon juice, salt, and pepper to taste.
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