Mustard Butter Sauce Food

GREEN BEANS WITH MUSTARD BUTTER SAUCE

Steps:

• Cook green beans in boiling, salted water until crisp-tender, about 5 minutes.
• In the meantime, combine the remaining ingredients in a medium bowl and stir to combine.
• Drain the green beans, then add to the bowl and toss with the mustard sauce to coat. Serve immediately.

APPLE BUTTER MUSTARD GLAZE

Steps:

• Heat the oil in a large skillet over medium-high heat. Sprinkle the pork chops with salt and pepper on both sides and cook, flipping once, until nicely browned and cooked to 150 degrees F or desired doneness, 5 to 7 minutes per side. Set the chops aside and reserve the skillet.
• Pour the chicken stock into the skillet and scrape with a wooden spoon to lift any browned bits. Add the shallots and cook, stirring occasionally, until the stock is reduced by half, about 4 minutes. Whisk in the mustard and apple butter. Turn off the heat and continue whisking until the sauce coats the back of a spoon, about 1 minute. Season as desired with freshly cracked black pepper.

MUSTARD BUTTER

Steps:

• 1. Combine all ingredients in a medium bowl, and stir well with a wire whisk.
• 2. Shape butter mixture into a ball, and chill until firm.
• 3. Let butter soften slightly before serving. Serve as a spread for sandwiches.

MUSTARD BUTTER SAUCE

Steps:

• Place the vinegar, wine and chopped shallot in a small saucepan and cook over medium heat until reduced to a syrup.
• Stir in the cream and cook until reduced a little more.
• Add in the diced butter, whisking until amalgamated. Season with salt and freshly ground white pepper, mix in the mustard, pass through a fine sieve and serve at once.

MUSTARD BUTTER

Steps:

• Combine the butter, mustard, garlic, anchovy paste, Worcestershire sauce, salt, and pepper in a bowl. Mix until garlic and anchovy paste are evenly distributed throughout the butter. Serve immediately over warm food or cover and chill until needed.

CRAB-STUFFED ZUCCHINI FLOWERS WITH MUSTARD BUTTER SAUCE

Steps:

• Combine the crabmeat, crème fraîche, lemon juice and zest, and chives in a mixing bowl. Season to taste with salt, white pepper and piment d'Espelette. Using a small spoon or a piping bag, gently stuff each zucchini flower three-quarters full with the crab mixture.
• Bring the water to a boil in a heavy small saucepan over medium heat and whisk in the butter 1 tablespoon at a time until the all of the butter is emulsified. Whisk in both mustards and season to taste with salt and pepper. Set the butter sauce aside and keep warm.
• Place a large pot filled with 2 inches of water over high heat and bring to a boil. Place the stuffed zucchini flowers in a steamer insert, then set the steamer in the pot. Cover and steam until the crab filling is hot, about 3 minutes.
• Place 3 zucchini flowers on each of 4 plates. Stir the chives into the mustard butter sauce, spoon the sauce over and around the stuffed flowers and serve immediately.

DIJON BUTTER

Steps:

• Allow the butter to come to room temperature.
• Blend the ingredients together.
• Place in a tub or wrap in plastic wrap to form a tube shape and refrigerate until firm.
• Serve over hot food, yummy!

MUSTARD CAPER SAUCE

Steps:

• In a pan over medium heat, mix together water, bouillon, oil, mustard, honey, wine, lemon juice, green onions, and capers.
• Whisk together well and simmer for 7 to 10 minutes, letting it reduce a bit.
• Mix together the corn starch and cold water, making sure it's not lumpy, and gradually add to the pan while stirring continuously.
• Let everything simmer together for another 5-7 minutes or to desired consistency, then serve immediately.
• Serve over sausages, salmon, or vegetables.

LEMON-MUSTARD SAUCE

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.

MUSTARD SAUCE FOR FISH

Steps:

• Melt 1 1/2 tablespoons butter in a saucepan; blend in flour and seasonings.
• Add fish stock gradually, stirring constantly until thickened then cook an additional three minutes.
• Add mustard and remaining butter.
• Serve with boiled lutfisk, haddock or cod.

CAPER BUTTER SAUCE

Steps:

• Melt butter on medium low heat, do not burn.
• Then add onions, saute' onions for about a minute.
• Then add chicken broth, dijon mustard, and A-1 sauce.
• Then simmer until thick.
• Pour over your fish or chicken, serve and enjoy.