BAKED SALMON WITH MUSTARD SAUCE
A creamy, whole grain mustard sauce adds a tangy taste to this simple, baked salmon with mustard sauce.
Provided by Pat Nyswonger
Categories Main Dish
Time 25m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F and line a small baking sheet with foil.
- Pat salmon dry with paper towels, brush with olive oil and season with salt and pepper.
- Place salmon on baking sheet, skin side down and transfer to the oven.
- Bake 4-6 minutes per 1/2-inch thickness or until the internal temperature of the salmon reaches 140°F on an instant-read thermometer, or to your personal taste preference. (we like salmon medium-rare and I baked ours until it reached 130°F, about 4 minutes per half inch of thickness).
- Move salmon to a platter and tent with foil and let rest for 5-10 minutes.
- In a small skillet set over medium heat, add the butter to the pan and when melted, sauté the shallot until translucent. Add the vinegar, white winer and cream. Simmer until reduced and thickened, about 10-12 minutes. Stir in the salt and pepper.
- Remove from heat and whisk in the mustard.
- To serve, Plate the salmon and spoon sauce over each serving.
Nutrition Facts : Calories 367 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 33 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 1598 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
SIMPLE SAUTEED MUSTARD GREENS
Provided by Sunny Anderson
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
- Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
- Stir in the ground mustard. Serve warm.
VIOLET MUSTARD
Provided by Merrill Stubbs
Categories condiments, project, side dish
Time 30m
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Bring the wine, grapes and port to a boil in a medium saucepan. Boil until the liquid is almost gone and the mixture turns syrupy, 15 to 20 minutes.
- Puree mixture in a blender, then pass through a fine sieve. Set aside to cool. Add the mustards and stir to combine. Refrigerate until ready to use.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1039 milligrams, Sugar 15 grams, TransFat 0 grams
ENGLISH MUSTARD SAUCE
A creamy accompaniment to roast meats, fish or salads, this tangy sauce contains shallots, bay leaves and white wine
Provided by Cassie Best
Categories Condiment, Lunch
Time 15m
Number Of Ingredients 7
Steps:
- Put the shallots, wine, bay leaf and sugar in a pan and set over a medium heat. Simmer until the wine has reduced by half and the shallots have softened. Stir in the 2 mustards and crème fraîche. Serve warm or cold.
Nutrition Facts : Calories 89 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 2 grams protein, Sodium 0.5 milligram of sodium
MUSTARD SAUCE
Provided by Food Network Kitchen
Categories condiment
Time 6h20m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a small bowl, stir together the mustard and 2 tablespoons of the vinegar into a smooth paste. Cover with plastic wrap and set aside at room temperature to mellow the flavor of the mustard, for at least 6 hours or overnight.
- In a medium saucepan, whisk together the yolks, sugar, and salt with the reserved mustard paste. Whisk in the half-and-half. Cook the sauce over medium heat, stirring constantly with a wooden spoon until thickened, about 10 minutes. Do not let the mixture boil at any time. Stir in the remaining 4 tablespoons vinegar and continue to cook for another 10 minutes, stirring, until thickened and creamy. Pour sauce into a bowl. Set the bowl of sauce in a bowl of ice water. Stir the sauce to cool. Serve. Store covered in the refrigerator for up to 2 days. Serve with baked ham, pork or on sandwiches.
VIOLET MUSTARD - TRADITIONAL FRENCH MOUSTARDE AU VIOLETTE
A delicate sweet and spicy mustard sauce, originally from Brive in Western France. It is ideal served with meats of all sorts, or as a traditional side for Perigord sausage cooked with apples, or cheese, or my Croque Monsieur recipe #352897. Adapted from Davidburke & Donatella.
Provided by BecR2400
Categories Fruit
Time 40m
Yield 2 cups of Violet Mustard
Number Of Ingredients 5
Steps:
- Bring the wine, grapes and port to a boil in a medium saucepan.
- Boil until the liquid is almost gone and the mixture turns syrupy, 15 to 20 minutes.
- Purée mixture in a blender, then pass through a fine sieve.
- Set aside to cool.
- Add the mustards and stir to combine.
- Refrigerate until ready to use.
Nutrition Facts : Calories 618, Fat 7.7, SaturatedFat 0.5, Sodium 2142.7, Carbohydrate 59.6, Fiber 7.5, Sugar 35.6, Protein 9.7
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
MAPLE-MUSTARD DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- In a medium bowl, mix together the stone-ground mustard, yellow mustard, maple syrup and black pepper. Serve with fries or chicken tenders and GET TO DIPPIN.
MAPLE MUSTARD SAUCE FOR HAM
Make and share this Maple Mustard Sauce for Ham recipe from Food.com.
Provided by Leanne
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Bring mustard and maple syrup to a boil, or until well combined.
- Serve with warm, sliced ham.
PURPLE MUSTARD SAUCE RECIPE
Provided by zboni
Number Of Ingredients 8
Steps:
- Place port, red wine, shallots, peppercorns and tarragon in a saucepan, bring to a boil and reduce to about half a cup. Let cool and strain. Place mustard, mustard powder and mustard seeds in a blender. Add the reduction and blend until smooth.
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