GREEN BEANS WITH MUSTARD BUTTER SAUCE
Green beans with mustard butter sauce is a quick and easy side dish with only 5 ingredients!
Provided by Kathryn Doherty
Categories Side dishes
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 125 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 6 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, Sodium 269 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
APPLE BUTTER MUSTARD GLAZE
Provided by Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 7
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.
BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)
This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies
Time 20m
Yield About one cup
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
- Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams
MUSTARD SAUCE
We serve this with ham on Easter Sunday. I often double this recipe. Especially when we have company over. Enjoy!
Provided by QuoVadis
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Beat egg and sugar in a saucepan over medium heat.
- Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture.
- Cook and stir the mixture until hot.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 25.8 g, Cholesterol 46.5 mg, Fat 2.5 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 17.6 mg, Sugar 25.1 g
DIJON PAN SAUCE
This technique is crucial because it produces a very fast and elegant sauce anytime you've roasted meat in a pan. All it requires is the fond, some type of liquid, and a small chuck of cold butter.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 2.6 g, Cholesterol 41.3 mg, Fat 12.1 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 814.9 mg, Sugar 0.5 g
MUSTARD BUTTER
This is good as a sandwich spread, but also good with fish or asparagus.
Provided by Lynette !
Categories Spreads
Time 10m
Number Of Ingredients 9
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
This is a wonderful butter to use on top of steaks, chicken, pork, or veggies. It has a secret ingredient that no one will ever guess! If you are uncertain about anchovy paste, start with a small amount and taste as you go. You'll be surprised at how it boosts the overall flavor without being fishy.
Provided by AuLait
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 0.8 g, Cholesterol 20.5 mg, Fat 7.7 g, Protein 0.2 g, SaturatedFat 4.9 g, Sodium 116.8 mg
SHELL STEAKS WITH MUSTARD BUTTER
Provided by Pierre Franey
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim off all peripheral fat from the steaks. Sprinkle the steaks on both sides with salt and a generous grinding of black pepper.
- Put the butter in the container of a food processor or electric blender and add the mustard, Worcestershire sauce, garlic, shallots, parsley, salt and pepper. Blend thoroughly.
- Heat a heavy skillet (preferably black iron) until it is almost smoking.
- Add one steak at a time and cook until almost blackened on one side, about 2 to 3 minutes. Turn and cook on the other side about 2 to 3 minutes. If your stove has a ventilating fan, it is best to turn it on because the steaks will smoke. When each steak is done, transfer it to a warm serving dish and spoon butter mixture all over the top.
- Continue cooking until all the steaks are done.
- Garnish each serving with a portion of the sauteed potatoes with parsley.
Nutrition Facts : @context http, Calories 824, UnsaturatedFat 28 grams, Carbohydrate 2 grams, Fat 63 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 28 grams, Sodium 756 milligrams, Sugar 0 grams, TransFat 0 grams
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