#creamy dijon sauce

[romerotalan]

Pork - Pork Tenderloin with Creamy Dijon Sauce The Dijon and sour cream sauce on this pork tenderloin cooks in the slow cooker all day. In the mouth, it melts. Roasted green beans and mashed potatoes should be served with it.

[daily-deliciousness]

Chicken with creamy dijon sauce and mashed potatoes

[the-taste-of-home]

View this post on Instagram

A post shared by Chef zouheir (@chef_zouheir)

Crispy Chicken With Creamy Dijon.

Via(insta)

[charleseperry]

Open Faced Chicken Cordon Bleu

Discover the delicious twist on a classic with our open faced chicken cordon bleu recipe at CharliesMustard.com. This flavorful dish features tender chicken topped with ham and melted cheese, served on a crispy bread base. Perfect for a hearty meal, this open faced chicken cordon bleu combines comfort and sophistication in every bite. Visit CharliesMustard.com for this mouthwatering recipe and more culinary inspiration that brings a gourmet touch to your everyday cooking.

[clairebeaudreault]

Eggs - Seafood Omelets with Creamy Cheese Sauce

With a crab and shrimp filling and a decadent Cheddar cheese sauce, thin, rich seafood omelets are served.

[lionmatsudaoffical]

Seafood Omelets with Creamy Cheese Sauce Recipe Thin, rich seafood omelets are filled with a crab and shrimp filling and smothered with a luscious Cheddar cheese sauce. cooking spray, 1 tablespoon Dijon mustard, 4 large eggs beaten, 1/4 cup chicken broth, 1 can salad shrimp, 1 dash nutmeg, salt and ground black pepper to taste, 1/4 cup heavy cream, 1 can crab, 1 teaspoon Dijon mustard, 2 tablespoons butter, 1 cup shredded Cheddar cheese

[fattributes]

Chicken Cordon Bleu with Creamy Dijon Mustard Sauce

[oliviridian]

Can you describe your platonic ideal of a sandwich? The bread, the fillings, the construction?

Okay so the bread has to be a little crusty. I want a bite to the sandwich, a good baguette like a Grant Central or Macrina if you know those bakeries. Sometimes in a pinch, a regular sourdough or a cheese roll can step in though. The next step is really important. Toppings need to cover exactly 75% of the surface of the bread ideally.

We want just a little more bread than we want toppings so that we don't end up with toppings sliding off of the sandwich as it deforms while we eat. We also slice it in half to manage this issue and bite from opposite sides to maintain equilibrium.

When we add sauce, we add sauce between meats and cheeses so as not to make bread soggy, the bread cannot ever be soggy. Pickles and other wet toppings follow the same rule, cheese makes an excellent barrier. Vegetable or textural toppings like potato chips, red onions are excellent to put in contact with bread.

If it's to be eaten right now, oil and vinegar can be added to the bread but only if it's gonna be eaten in the next 5 minutes. Any longer and it soaks in and creates wet bread texture. Following these rules, you can construct an Olivia sandwich for yourself at home.

Now for the insides of the sandwich - the meat and cheese! I like to use Havarti, Creamery Cheddar, or Gouda depending on my mood. I lean Havarti generally, it's just easy and tasty. Creamy cheeses like that complement the meats I tend to use. For me, there's no replacement for Boar's Head deli meat, I've loved rosemary ham, pastrami, pepperoni, chipotle chicken, and very occasionally prosciutto - though it's too expensive.

In terms of sauces, I like a yellow, dijon or honey mustard. I pair that with either a pesto mayo or a chipotle mayo depending on my current spice desires. Vegetables, I don't do quite enough of. I tend to lean on pickled peppers (especially mama's lil peppers!), bubbies pickle chips / slices but I love red onions too. Romaine lettuce with a good crunch is excellent if it is fresh though it so rarely is. I could also really enjoy a good spinach though I rarely actually do.

[lowcarbloves]

Creamy Dijon Chicken Thighs

**Prep Time:** 5 minutes

**Cook Time:** 20 minutes

**Total Time:** 25 minutes

👉 Message me to download my recipe cookbook

🙏 Follow for more delicious 😋 recipes

🔃 Share with friends and family members

Ingredients

- 6 chicken thighs (I used skinless/boneless)

- ½ cup heavy cream

- ½ cup chicken stock

- ½ cup onions, thinly sliced

- 3 cloves garlic, minced

- ¼ cup white wine (I used Pinot Grigio)

- 1 tablespoon fresh parsley, chopped

- 1 ½ tablespoons Dijon mustard

- 2 teaspoons fresh thyme, chopped

- 2 tablespoons butter

- 1 tablespoon olive oil

- Salt and pepper to taste

Instructions

1. Heat a large skillet to medium-high heat and add in the olive oil. Season both sides of the chicken with salt and pepper, then place them in the skillet. Cook for 5-7 minutes on each side, or until they reach an internal temperature of at least 165°F when checked with a meat thermometer.

2. Remove the chicken and set it aside. Add the butter and onions to the skillet, sautéing for about 2 minutes. Then, add the garlic and cook for an additional 20 seconds.

3. Pour in the white wine to deglaze the pan, scraping up all the brown bits for flavor. Continue cooking until the wine has almost completely evaporated, then add in the remaining ingredients except for the chicken.

4. Simmer on medium heat until the sauce has thickened to your liking. Add the chicken back into the skillet and heat through before serving.

#Recipe Notes

- If you prefer a stronger mustard flavor, increase the Dijon mustard to 2 tablespoons. I personally prefer a more subtle taste, so I used 1 ½ tablespoons, which I found to be the perfect amount.

[najia-cooks]

[ID: A fried 'chicken' cutlet topped with tartar sauce and served with rice and a green salad; bowls of tartar sauce and miso soup are in the background. End ID]

チキン南蛮 / Chicken nanban (Japanese fried chicken with sweet-savory sauce)

Chicken “nanban” (南蛮; "barbarian" or "foreign") is a classic example of 洋食 (yoshoku)—Western-style food adapted to a Japanese palette. Chicken breast is breaded, deep-fried, and coated in a mixture of soy sauce, sugar, and vinegar to create a crispy, tangy, savoury-sweet dish.

The method of breading and deep-frying used in making chicken nanban, tempura, and other Japanese dishes was introduced by the Portuguese during the Muromachi period (16th century). Chicken nanban itself, however, is far more recent: Nao-chan diner in the Miyazaki Prefecture of Kyushu is credited with having invented it in the 1950s. Nao-chan's version of the dish does not include tartar sauce, but it is often added to provide a sharp, creamy complement to the savoury chicken.

Chicken nanban works well as a main dish served with sides of rice, soup, or salad. If you're using pre-made chicken breasts, it comes together in around half an hour.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

Ingredients:

For the chicken:

4 Gardein chicken breasts, or other chicken breast substitute, thawed

1/4 cup (30g) all-purpose flour

2 Tbsp potato starch or cornstarch (optional)

2 Tbsp egg replacer (I used Bob's Red Mill)

Water

Pinch kosher salt

A few cracks of black pepper

Oil to deep fry

For the nanbanzu / 南蛮酢 (nanban sauce):

3 Tbsp Japanese soy sauce, such as Kikkoman's

3 Tbsp rice vinegar

3 Tbsp granulated vegetarian sugar

1 1/2 Tbsp mirin (for a low-alcohol version, use aji-mirin; for an alcohol-free version, replace with 1/2 Tbsp rice vinegar and 1 Tbsp sugar)

For the tartar sauce:

1/2 cup vegan mayonnaise

1/2 tsp mild Dijon mustard

2 tsp rice vinegar

1 tsp dried ground shiitake mushroom, or kombu dashi powder

1 tsp vegetarian sugar

A few small sweet pickles or 1 Japanese or Persian cucumber, diced

1/2 small yellow onion, minced

Pinch kosher salt

Pinch of MSG

Minced dill or parsley (optional)

If you eat eggs, you can replace the first five ingredients with 1/2 cup Kewpie mayo (キューピーマヨ).

Instructions:

For the nanbanzu / 南蛮酢 (nanban sauce):

1. Heat sugar and soy sauce in a small pot over medium-low heat until simmering, stirring to dissolve.

2. Add vinegar and mirin and heat for another 30 seconds. Remove from heat.

For the tartar sauce:

1. Mince the onion. If you prefer, you can submerge the minced onion in cool water for 10 minutes or so and then drain to remove some of its sharpness. Seed and mince the cucumber.

2. Whisk mayonnaise, mustard, sugar, salt, black pepper, MSG, rice vinegar, and mushroom powder together to combine. Add onion and cucumber and stir. Top with herbs. Refrigerate while preparing the chicken.

For the chicken:

1. Mix flour, starch, salt, and black pepper together on a plate or cutting board. In a small bowl, combine egg replacer with water according to package directions and allow to thicken.

2. Fill a deep fryer or medium-sized pot with several inches of a neutral oil and heat it to 340 °F (171 °C). A chopstick placed in the oil should slowly form small bubbles around its tip.

3. Coat chicken breasts with egg replacer; if it is too thick, you may need to whisk in an additional 1-2 Tbsp water.

4. First deep fry. Carefully lower one chicken breast into the oil and fry without disturbing for about 2 minutes, until the egg coating on the bottom side is cooked through and lightly golden brown. Flip over and continue to fry for another 2 minutes. Use chopsticks or a slotted spatula to remove the chicken breast onto a wire cooling rack or paper-towel-lined plate.

5. Use a slotted spoon to remove any bits of batter from the oil and re-check the temperature. Repeat with each chicken breast.

6. Second deep fry. Increase the heat slightly to raise the temperature of the oil to 355 °F (179 °C). Re-fry each chicken breast for about a minute, flipping once halfway through. Set aside.

7. Coat with nanban sauce. Place the fried chicken breasts in a shallow rimmed baking dish or tray and spoon most of the nanban sauce over them, turning over several times to coat. Reserve the rest of the sauce for serving.

8. Slice each chicken breast widthwise and transfer to an individual serving plate. Serve with additional nanban sauce, tartar sauce, rice, a green salad, or soup.

[foodmyheart]

Chicken and mushroom in creamy dijon sauce, carrot-potato mash, and broccolini [homemade] Source: https://reddit.com/r/foodporn

http://foodmyheart.tumblr.com | https://campsite.bio/foodmyheart

[caesarsaladreviews]

Caesar salad review 4: Homemade caesar dressing

My mom mentioned to me that she had a really good homemade caesar salad recently so we asked her friend for the recipe and decided to make it tonight.

The recipe is as follows:

1 egg yolk

1/2- 1 tbs anchovy paste (we didn’t have this and it isn’t necessary to add)

1 lemon juiced

1 tsp of pepper

2-3 garlic cloves

1 tbsp dijon mustard

1/4th a cup of red wine vinegar

1/2 cup of olive oil added as you blend

and just a bit of worcestershire sauce

We also added some parmesan cheese because come on. Cheese.

I thought this dressing was amazing. The only thing we wished we had was the ability to make it more creamy. The flavor is good, it’s a bit tangy but it was still really really good. I think the anchovy paste would have made it better honestly.

The croutons we had were cheese crisps since my dad is on keto and croutons are a slippery slope. I thought they worked great for this salad. We also added some bacon, giving it a slightly savory taste as well.

I went back for seconds and would consider this an absolute win. Total score of 7.5/10

[daily-deliciousness]

Pork tenderloin with creamy mustard sauce

[buffet-bubbles]

Juicy Steak with Creamy Garlic Sauce 🥩🧄

Ingredients:

- 4 beef steaks (sirloin or ribeye)

- 2 tablespoons olive oil

- 2 tablespoons butter

- Salt and black pepper to taste

For the Creamy Garlic Sauce:

- 3 garlic cloves, minced

- 1 cup heavy cream

- 1/4 cup beef or chicken stock

- 1 teaspoon Dijon mustard

- 1/2 teaspoon dried thyme

- Salt and pepper to taste

- Fresh parsley, chopped (for garnish)

Directions:

1. Heat olive oil and butter in a skillet over medium-high heat. Season steaks with salt and pepper.

2. Sear steaks for 3-4 minutes per side for medium-rare, or cook to your preferred doneness. Remove steaks and set aside to rest.

3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

4. Lower the heat and pour in heavy cream and stock. Stir in Dijon mustard, thyme, salt, and pepper. Let the sauce simmer for 3-4 minutes until slightly thickened.

5. Return the steaks to the skillet and spoon the sauce over them. Let them warm for 1-2 minutes.

6. Serve steaks topped with the creamy garlic sauce and garnish with fresh parsley.

Prep time: 10 min, Cooking time: 20 min, Servings: 4, Kcal: 520 per serving

[symphorine]

sometimes to pass the time i daydream about opening my own little chill restaurant and what id serve there and how itd work. bc i would want to be the cook but like, id need to make it fit my energy reserves and stuff. id serve mostly different things in rotation (maybe over a week or two) depending on supplies and mood with a few constant staples. id have a couple ppl to do service, and id have to learn good alcohol pairings, and and and

its not realistic id need to have so much money before i could do this but its nice to think about

anyway some dishes: blanquette with baked rosemary diced potatoes, lemon baked fish with those potatoes also and a side of fresh tomato salad or creamy spinach, japanese curry with rice (u could add meat if u want; id make the roux myself to make sure its gluten free), mac n cheese (actually fucking cheesy, and i could basically just assemble it on demand, but i usually add in bacon spinach and mushrooms) (also easy to make gf), pasta with spinach pesto, pine nuts and sun-dried tomatoes (tomatoes optional), roasted garlic and potato soup (my sibling found the recipe, its soooo tasty and the texture is wonderful), my moms bacon wrapped and goat cheese stuffed filet mignon (SO good) w potatoes and garlic-fried broccoli, chicken apple curry on rice (could make lactose free), pasta with a simple mushroom sauce (mushrooms, dijon mustard, white wine, cream - can add extra veggies or meat, and can use lactose free cream), roasted lamb with couscous and veggies cooked with mediterranean spices, salad with cantaloupe, cherry tomatoes, crispy bacon or parma ham, crumbly fresh goats cheese, served in the cantaloupe (and fine lettuce i guess - roquette would work well i think), quiche lorraine, fried salmon fillet with baked herby carrots, potatoes and parsnips

desserts could have cheesecake, fresh doughnuts, miso brownies (kep found the recipe, it is. so good), toffee cake (made recently for a party, it was fun to make!), fruit salad (depending in the season), lava cake (actually benefit from being made in advance and sitting in the fridge!) with ice cream and/or raspberry coulis, tarte tatin (upside down apple pie with caramelized top)

mainly i just daydream about getting to cook nice food at my own pace and sharing it with people and adapting it when i can so ppl with diet restrictions can enjoy it too

[foodimages]

Peppercorn Steaks with Creamy Dijon Sauce