Sour Cream Mustard Saucedip Food

CREAMY MUSTARD DIP

Steps:

• Mix first 3 ingredients until well blended.
• Stir in remaining ingredients.
• Refrigerate 2 hours.

SOUR CREAM DIP FOR CHIPS OR VEGGIES

Steps:

• In a bowl, mix together all ingredients.
• Refrigerate for a minimum of 2 hours before serving.
• Optionally, top with additional parsley.

ZESTY SOUR CREAM DIP RECIPE

Steps:

• Mix all of the ingredients together in a medium sized bowl. Refrigerate until ready to serve.
• Preheat oven to 425 degrees F. Spread the Dip'n Wedges on a single layer on a dark, non-stick baking sheet or a shallow pan.
• Bake for 12 minutes, flip them over, then bake for another 12-14 minutes.
• Serve with the sour cream dip!

PARMESAN SOUR CREAM DIP

Steps:

• Add all the ingredients to a bowl and mix well. Serve with black pepper potato chips.

CREAMY DILL SAUCE WITH SALMON OR TROUT

Steps:

• Mix the Dill Sauce ingredients together (Mix well to loosen the sour cream). Adjust consistency with milk and tartness with lemon juice. Set aside for 10 minutes if you can - if using fresh garlic, set aside for 20 min.
• Pat fish dry with paper towel. Sprinkle with salt and pepper.
• Heat oil in skillet over medium high heat. Place fish in skillet skin side down. Cook for 2 minutes, then flip and cook the other side for 1 1/2 minutes.
• Remove from skillet onto serving plates. Serve with Dill Sauce on the side, garnished with fresh dill and lemon wedges if desired.

MUSTARD CREAM SAUCE

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.

MOM'S SOUR CREAM CHICKEN

Steps:

• Heat oil in a large skillet over medium heat. Add chicken, and saute until browned, about 5 to 7 minutes.
• When chicken is browned, stir in sour cream, mushrooms, ketchup and mustard; season with garlic powder, salt and pepper. Reduce heat to low. Simmer for about 20 minutes, or until chicken is no longer pink and juices run clear.

MUSTARD DIP

Steps:

• Dump all ingredients in a bowl and whip with a wire whisk.
• Refrigerate for several hours before serving.
• Contains mayonnaise. Refrigerate leftovers.

DIJON MUSTARD SAUCE

Steps:

• Chop the mushroom into small pieces and fry in the butter for 2 minutes. Then add the white wine and chicken stock and bring to a simmer. Simmer for a few minutes.
• Add the mustard, the minced garlic and the thyme leaves and stir well. Finally, add the cream and simmer for about 2 minutes. Serve up hot.

MUSTARD SAUCE / DIP

Steps:

• Put the ingredients in the order listed into the top pot of a double boiler and whisk with a wire whisk to break the eggs.
• Set the bottom pot of the double boiler with water on stove to boil. When water is boiling turn down the heat a little and put the top pot into the water.
• Cook the mustard over the boiling water for about 5-8 minutes stirring occasionally until the mixture coats the back of spoon.
• Pour into glass jar and keep in the fridge.

SUCCOTASH

Steps:

• Put the beans in a saucepan, cover them with water, and simmer until tender, several minutes for frozen beans, about 25 minutes for fresh. Drain, reserving the cooking water. Add the corn kernels to the pan with the butter, 1/2 teaspoon salt, and enough of the cooking water to barely cover. Cook gently for 3 minutes, then stir in the scrapings. Turn the heat to low and cook, without stirring, until most of the liquid is cooked off, 5 to 10 minutes. Season with pepper, pour into a serving dish, and add the parsley and a dash of paprika. Serve right away.

PORK CHOPS WITH MUSTARD & SOUR CREAM SAUCE

Steps:

• In a blender process chicken broth, sour cream, both mustards and the cornstarch until mixture is smooth and not lumpy. Transfer the mixture to a saucepan and simmer over medium heat until it becomes thickened. Stir in the parsley and keep sauce warm.
• Heat a large skillet. Season both sides of pork chops with salt and pepper and cook on high heat until browned; about 5 minutes. Turn the pork chops over and cook another 3 minutes or until cooked through. Transfer the pork chops to dinner plates and spoon the mustard sauce over the top.

DIJON-SOUR CREAM SAUCE

Steps:

• 1. Stir together sour cream, Dijon mustard, chives, black pepper, and kosher salt in a small bowl. Store in the refrigerator for up to 3 days.

SOUR CREAM MUSTARD DIPPING SAUCE

Steps:

• Mix all ingredients and serve. I guess the taste will be better if it's prepared a few hours early and kept in the fridge.

SOUR CREAM-MUSTARD SAUCE

Steps:

• Stir sour cream, mayonnaise and mustard in a small bowl until blended and smooth.
• Stir in remaining ingredients. Serve within 1 hour or cover and refrigerate up to 3 days.

CREAMY MUSTARD DIPPING SAUCE FOR SHELLFISH

Steps:

• Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a bowl until smooth and creamy. Refrigerate for at least 30 minutes before serving.

CHICKEN WITH MUSTARD CREAM SAUCE

Steps:

• *Amount of cream and broth has slightly decreased; add more as needed.Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate. Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half. Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. Serve chicken with a green salad, spooning the sauce over the top. Yum and...yum.

KETCHUP DIP

Steps:

• Stir the sour cream, ketchup, Worcestershire sauce, and white onion together in a bowl until smooth. Refrigerate 2 hours before serving.

SOUR CREAM MUSTARD SAUCE

Steps:

• IN 1 QT. SAUCEPAN ON VERY LOW HEAT , HEAT SOUR CREAM ONION , PREPARED MUSTARD , SALT AND PEPPER JUST UNTIL HOT SPINKLE SAUCE WITH CHOPPED PARSLEY YIELDS ; 1 CUP

SOUR-CHERRY SAUCE

Steps:

• Place the cherries, sugar and cinnamon in a medium-size saucepan over medium heat. Simmer, stirring occasionally, for 10 minutes. Stir in the vinegar. Place the cornstarch in a small bowl and stir in the water until smooth. Add to the sauce and cook until sauce begins to thicken, about 2 minutes longer. Strain. Serve over vanilla ice cream, poundcake or poached pears.