Pommery Mustard Dip Food
MUSTARD DIP
Veggie trays become stars when accompanied by this delightful dip. Mushrooms and tomatoes benefit the most. I got this recipe from a friend in the Texas Hill Country.
Provided by Texas Barby
Categories Low Protein
Time 5m
Yield 3/4 cup, 12 serving(s)
Number Of Ingredients 5
Steps:
- Dump all ingredients in a bowl and whip with a wire whisk.
- Refrigerate for several hours before serving.
- Contains mayonnaise. Refrigerate leftovers.
Nutrition Facts : Calories 59, Fat 3.7, SaturatedFat 0.5, Cholesterol 2.5, Sodium 79.3, Carbohydrate 6.7, Fiber 0.1, Sugar 4.8, Protein 0.2
POMMERY MUSTARD DIP
Make and share this Pommery Mustard Dip recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a bowl. Cover and refrigerate for up to 3 days. Bring to room temperature before serving.
Nutrition Facts : Calories 648.9, Fat 65.7, SaturatedFat 40.1, Cholesterol 238.3, Sodium 953.7, Carbohydrate 8.4, Fiber 1.6, Sugar 0.8, Protein 9.8
POMMERY MUSTARD SAUCE RECIPE
Pommery mustard sauce is a versatile and delicious sauce that can be made in a variety of ways. It goes well with shrimp or as a dipping sauce in a shrimp cocktail.
Provided by Yamini Rathore
Categories Dips and Sauces
Time 15m
Number Of Ingredients 7
Steps:
- Take a medium saucepan. Boil white wine and chopped shallots over high heat in it for about 4-5 minutes.
- Before adding whipping cream, reduce heat to simmer until the mixture is reduced to half.
- Now, add Pommery mustard, basil and dill.
- Let it simmer for about 2 minutes so that the flavours get blended properly.
- You can season the prepared sauce with salt and pepper as well.
Nutrition Facts : Calories 111 kcal, Fat 9 g, Carbohydrate 3 g, Protein 1 g, Cholesterol 29 mg, Sodium 280 mg, ServingSize 1 serving
10- MINUTE MUSTARD DIP
Quick dip that is full of flavor--tangy, sweet, and a bit spicy. I especially love it with pretzels, but it is actually quite versatile and it also good as a sauce on pork or chicken. The recipe was published in a local newspaper several years ago.
Provided by GaylaJ
Categories < 15 Mins
Time 10m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Mix dry ingredients together in a medium-sized bowl, then stir in liquid ingredients.
- Mix thoroughly, cover and refrigerate several hours or overnight to allow flavors to blend.
- Serve with chips, crackers or pretzels.
- Also great on pork loin and chicken.
- Recipe states refrigerated shelf life is two months, but I haven't tested this.
Nutrition Facts : Calories 365.3, Fat 18.9, SaturatedFat 9.4, Cholesterol 41.5, Sodium 956.5, Carbohydrate 47, Fiber 3.5, Sugar 39.3, Protein 6
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- Using a medium pot, on medium heat, add the shallot and white wine. Let it reduce. Once the liquid reduces to 1/4 cup, add the heavy cream, salt, and pepper. Let the cream incorporate.
- Reduce the heat to medium-low. Add the mustard and stir gently to prevent the sauce from separating. It should take about 10 minutes to thicken.
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