#dijon butter sauce

[chantedeer]

Salmon With Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta Recipe Delicate angel hair pasta tossed in buttery herbs forms a base for asparagus spears cooked with pecans, topped with a salmon fillet and a buttery Dijon sauce for salmon. It's an elegant but surprisingly quick meal that's sure to impress. 1 tablespoon chopped fresh basil, 3 tablespoons unsalted butter, 2 tablespoons olive oil, 1/4 cup chopped pecans, 1/2 lemon halved, salt and ground black pepper to taste, 1/2 pound asparagus spears trimmed and bottom thirds thinly peeled, 1 tablespoon minced parsley, 1/3 package angel hair pasta, 2 fillets salmon, 2 tablespoons butter, 1 tablespoon Dijon mustard

[sketchbookpoetry]

Salmon With Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta Recipe

Delicate angel hair pasta tossed in buttery herbs forms a base for asparagus spears cooked with pecans, topped with a salmon fillet and a buttery Dijon sauce for salmon. It's an elegant but surprisingly quick meal that's sure to impress.

[peridyke]

for a struggle meal this is pretty good

[askwhatsforlunch]

Garden Herb Mousseline Sauce

This Garden Herb Mousseline Sauce, light as air and fragrant with chives and parsley, will beautifully coat your cold fish or poached eggs, like a delightfully decadent cloud! Happy Sunday!

Ingredients (makes about 1 ¾ cup):

half a large lemon

2 large egg yolks

1 ½ heaped teaspoons Dijon Mustard

2 tablespoons cold unsalted butter, cut into small chunks

a small bunch Garden Chives

1 or 2 fluffy sprigs Garden Parsley

½ cup very cold double cream

½ teaspoon freshly cracked black pepper

Thoroughly squeeze the juice of the lemon.

Fit a small bowl over simmering water, and whisk mustard, egg yolks and lemon juice to blend. Without stopping whisking, gradually add butter chunks to the yolk mixture, one at a time. Whisk until butter is fully incorporated and Hollandaise is smooth, shiny and slightly thickened. Remove from the heat.

Finely chop Garden Chives and Parsley, and stir into the Hollandaise sauce; set aside.

Pour cold double cream in a medium bowl, and beat with an electric beater, gradually increasing speed, until soft peaks just form. Add black pepper, and continue beating on high speed, until just stiff.

Gently fold pepper whipped cream into the Herb Hollandaise. until no white streak remains.

Serve Garden Herb Mousseline Sauce, garnished with Garden Chives and Parsley  if you wish, immediately with cold fish or poached eggs.

[chewablepebbles]

Made a pecan crusted chicken with a bourbon glaze on a bed of garlic mashed taters and it was so so good. Green beans also

[rubys-kitchen]

Ham Wonton Stars

Chef’s Note: I like the flavor profile; mustard does help. They are very small

Original recipe’s link

Ingredients

1 lb ham, diced into small bite-sized pieces (~ 3 cup)

1 red bell pepper, diced

1/2 cup white onion, diced

2 green onions, sliced

1 cup shredded Swiss cheese

1/2 cup sour cream

2 tbsp hot Chinese mustard (substitute with Dijon mustard)

~ 48 wonton wrappers

3 tbsp unsalted butter, melted

2 tsp low sodium soy sauce

1.5 tsp garlic powder

2 tbsp toasted sesame seeds

Additional soy sauce, for garnish

Instructions

0. Dice ham, red bell pepper, white onion, green onion.

1. Preheat oven to 350°F

2. In a large bowl, combine ham, red bell pepper, white onion, green onion, swiss cheese, sour cream, and mustard.

3. In a small bowl, mix together melted butter, garlic powder and 1 tsp soy sauce.

4. Brush butter mixture over each wonton wrapper.

5. Press wonton wrappers into miniature muffin cups, coated with cooking spray.

try to make sure you have a bowl and the wonton folds don’t project too far into the center, so that you can scoop mixture in

6. Bake wontons for 8 minutes, or until very lightly browned.

7. Remove wontons from oven, spoon ham mixture into cups. Bake for 7 to 9 minutes longer or until heated through.

8. Garnish with sesame seeds and a few dashes of soy sauce.

[teddytoroa]

my advice to you; put a little dijon mustard in any cheesy beige food. whisk it into your cheese sauce just before u add the cooked macaroni. spread a thin layer in your cheese toasties. add a spoonful to your mashed potatoes with the butter. anything thats gonna be heavy on rich dairy and starches will benefit enormously from the hint of warmth and acidity that dijon mustard will give it, even if you don't add enough to make it Taste Like Mustard (which, ideally, you shouldnt). itll cut through the richness and stop your tastebuds getting fatigue from too much fat&starch, which is important for the overall enjoyment of a dish. ur welcome. take this knowledge and change the world

[paintedcaves]

Sauces and Condiments - Dijon Pan Sauce Chef John's recipe for Dijon mustard sauce is a quick and easy way to create an elegant sauce anytime you've roasted meat in a pan.

[allsadnshit]

Roasted Japanese pumpkin and asparagus soup with lemon and black pepper + local flat iron steak with a pan sauce made with French extra strength dijon + local plum jam + salted butter to finish

[hairupintheair]

Trolls Cookbook Text

Troll Slaw

Ingredients

-9 Trolls, shredded -2 pounds of green cabbage -1 Teaspoon Caraway seeds -3 cups of mayonnaise -2 tablespoons white vinegar -1 clove garlic, minced -1 teaspoon dijon mustard -2 carrots, grated (1 cup)

Directions

In a large bowl, toss Trolls with 1 tbsp salt. Cover with ice water, refrigerate for 1 hour. This will preserve their color.

Drain the chilled Trolls, then squeeze in a towel to absorb any excess moisture. While simple, this is the most important step. The dressing will coat much better to a dry Troll.

Return to the large bowl. Stir in carrots and toasted caraway seeds. Add dressing and stir well.

Filet of Troll

Ingredients

-1/2 lbs filet of Trolls, trimmed and tied -5 tablespoons unsalted butter -1 tbsp salt -1 tbsp pepper

Directions

Preheat the oven to 451 degrees F. Place the Trolls on a sheet pan and pat them down. Use your hands to spread the butter over them. If they laugh, don't be alarmed. Trolls are ticklish by nature. Sprinkle the sale and pepper, evenly.

Roast in the oven for exactly 24 minutes. Remove the trolls from the oven, cover them tightly with aluminum foil, and allow them to rest at room temperature for 20 minutes. Remove the strings and slice the filet of trolls thickly.

Beef Trollganoff

Directions

Slice trolls against the grain into 1 inch strips. Trolls may lose color when you begin slicing. This is normal.

Cook Trolls using same skillet until brown. Heat to boil; reduce heat. Cover and simmer for 15 minutes. Stir into Troll mixture. Serve over noodles. Enjoy!

Ingredients

-1 1/2 pounds Troll -8 ounces day-old mushrooms, sliced -2 medium onions, thinly sliced -1/4 cups margarine -1 1/2 cups Troll-flavored broth -1/4 teaspoon salt -1 teaspoon worcestershire sauce -1/2 cup all purpose flour -1 1/2 cups sour cream -3 cups cooked egg noodles

Spicy Tuna Troll

Ingredients -5 cups sushi rice -2 sheets dry seaweed -3 tbsp white sesame seeds -4 lbs sushi-grade Trolls -1 cup mayonnaise -1/4 tbsp of dry chili pepper

Directions

Chop trolls and mix with mayonnaise and chili-pepper. Put a sheet of seaweed on a mat. Spread a portion of rice on top of the sheet. Sprinkle sesame seeds on top of the sushi rice. Please a portion of troll mixture lengthwise on the rice. Roll the mat, pressing forward to shape the sushi into a cylinder. Firmly press the mat and remove it from the sushi.

Cut the rolls into bite size pieces. Enjoy!

Jellied Cassetroll

Ingredients

-1 box of gelatin mix -12-17 Trolls -16 oz of sour cream -8 oz whipped topping -2 cups boiling water

Directions

Dissolve gelatin mixture in boiling water for 2 minutes. Add Trolls, chopped. Blend mixture with a hand mixer until the Trolls and gelatin have adequately mixed. Place in the fridge for 2-3 hours or until the gelatin mixture sets half way.

Lightly fold in the sour cream and whipped topping. Pour the entire mixture into a mold of your choice. This is where you get creative! Troll Hair molds, Trollstice molds, a mold for every occasion!

Fruity Troll Roll

Directions

Mix all the ingredients except chocolate in a large bowl. Stir thoroughly and place on a foil covered tray. Refrigerate until needed.

Form into two logs, using greased hands. If Troll hair protrudes from log, don't worry. This is great for presentation and adds a bit of color to the dish!

Melt chocolate while logs chill. Once melted, pour over logs. You may notice a few shouts or screams when you begin pouring the chocolate. This lets you know the chocolate is the perfect temperature! Chill the logs in the fridge.

Slice with a serrated knife to serve.

[petermorwood]

Good mornoon! (Morning for me, afternoon for you.) I have recently come into a quantity of marmalade. (It was $3, and the jar has a little handle and a metal lid, I would have paid $3 for just the jar but it comes with bonus marmalade.) I like marmalade on toast occasionally, but I am more of a savory breakfast person, and there are about 8 oz in this jar.

I might do some experiments, but do you have any good recipes for baking with marmalade? Or cooking with it, for that matter? Your baking always looks fantastic and you were the first people I thought of when I was wondering how to find a good recipe or two. Thank you kindly!

My immediate first though was "a great and gloriously sticky marmalade roll" as mentioned in "The Lion, the Witch and the Wardrobe", as I blogged about some three years ago, here.

Here's a recipe for one.

Since it calls for about twice the amount of marmalade you've got, you could either spend another $3, or halve everything and make a more personal-sized but equally sticky roll.

*****

Now for something savoury.

You didn't specify what kind of marmalade it was, and any will work with both recipes, but Seville / "Old-Fashioned" / "Traditional" types have a slight bitter edge that works really well with savoury stuff.

Here's something my Mum used to do.

Just a mention in passing, another version used small steaks parcelled with onions, mushrooms,smoked bacon, garlic, plenty of black pepper, a teaspoonful of red wine and the same of Worcester sauce.

That recipe did NOT use marmalade. This one does... :->

Put pork chops or chicken breasts on sheets of kitchen foil and season with salt and pepper.

Top them with a mixture of marmalade, Dijon mustard, chopped onion and sliced mushrooms. Finish with a knob of butter.

Close the foil into tight parcels and put under the grill (broiler) at medium heat for about 10-15 minutes.

Open one parcel to check with a knife or skewer if the meat is done, and if necessary close the parcel and cook another 5 minutes or so.

Turn the grill right down and leave the parcels there, wrapped, while prepping the plates - green beans, carrots and white rice look and taste good.

Unwrap the parcels, turn the grill right up and get the upper surfaces of the meat dark brown (don't scorch it, burnt marmalade is nasty), then plate up, pour the sauce over and dig in. :->

Instead of individual parcels you could use an oven-to-table dish with a tight cover of foil and, once done, bring the whole thing (with a trivet!) out for people to help themselves.

Hope these two ideas help!

[lowcarbloves]

Creamy Dijon Chicken Thighs

**Prep Time:** 5 minutes

**Cook Time:** 20 minutes

**Total Time:** 25 minutes

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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.

[planetary]

really really good grilled cheese recipe

ingredients

bread (2 slices per sandwich)

cheese (any kind, multiple kinds if possible)

butter

garlic (2-3 fresh cloves, minced in jar, or powder, whatever you have)

herbs (whatever kind you like) (ie. oregano, basil, rosemary, chives, thyme etc)

something with a little bit of heat (ie. chili pepper flakes, spicy mustard)

honey

instructions

1. melt the butter in a pan at a very low heat. should be a good amount of butter

2. crush your garlic cloves (or otherwise just grab your minced/powdered garlic) and add it to the melted butter

3. sprinkle the herbs you want into the butter (and the pepper flakes if you’re using them) (i like to use chives, oregano, and basil)

4. take your bread. put honey on one slice. if you’re using mustard (highly recommend) put the mustard on the other slice. i use dijon 😏

5. put the other side of each slice of bread into the butter in the pan. to butter it.

if your pan looks kinda dry after buttering the bread and you’re worried about burning stuff you can add more butter or some cooking spray. i do

6. put some cheese on that bread (the honey side not the butter side). if you can use a few different kinds go for it

7. put the other piece or bread on top of the bread with the cheese on it

8. turn stove heat up to about medium. cook it til the cheese looks a little melted, then flip it over and cook the other side til the cheese is really melted

9. scoop it outta the pan. put it on a plate or paper plate or whatever. EAT IT

i have heard it is good dipped in marinara sauce but i have not been lucky enough to try that yet </3

behold. the beautiful sandwich

[feast-of-plants]

Butternut Squash and Chorizo Lasagna (vegan & gf)

This one was snapped up so quickly I don’t actually have a picture, it’s also a recipe in development so may change later on but was still very tasty and popular!

Serves 4

Butternut Squash Puree

4 cups butternut squash peeled, deseeded, cubed

1 bulb of garlic

1 medium onion, roughly chopped

1 tsp Thyme

1/2 tbsp Sage

3 tbsp olive oil

1 1/2 cups vegetable stock

1/2 cup cashews, soaked overnight

Gluten Free Bechamel Sauce

4 tbsp gluten free plain flour

3 tbsp vegan butter

3 cups oat milk

1/2 tsp salt

1/2 tsp pepper

1/4 tsp nutmeg

2 tbsp nutritional yeast

1 tsp Dijon mustard

Tofu Chorizo layer

240g smoked tofu, mashed into small chunks

2 tbsp smoked paprika

1 tsp cayenne (less if you prefer less heat)

1 tsp cumin

2 tbsp maple syrup

2 tbsp tomato purée

6 tbsp oil

1 tsp salt

2 tsp ground pepper

4 vegan sausages (good quality)

200g fresh spinach

For assembly

250g Gluten Free lasagna sheets

Directions

Preheat oven to 200°C. Line 2 large baking sheets with parchment paper. Scatter cubed butternut squash, chopped onion, and seasoning onto the first baking sheet before tossing with oil. Remove the head from the garlic, drizzle with oil and wrap in foil. Add the garlic parcel on the tray with the butternut squash and roast for 40-45 minutes, or until squash is very tender and the garlic soft and browned. Allow butternut squash to cool, add to a blender with the stock, herbs, cashews, and the roasted garlic squeezed out of its skin. Blend until smooth. Adjust salt and pepper, as needed.

On the second tray, mix together all the chorizo ingredients from the tofu to the pepper until fully combined before spreading out in a thin layer. Roast for 20-25 minutes, or until well browned but do not allow to burn. Heat a large sauté pan over medium heat. Remove the skin from the sausage and crumble with a wooden spoon in the pan before cooking until browned through. Transfer to a bowl along with the roasted chorizo mix.

In the same pan, add the entire bag of spinach. Cook down until wilted, but still bright green. Transfer to the same bowl as the sausage and mix well.

Heat a medium sized sauce pan over medium-low heat. Add butter and allow to melt. Add flour and, while whisking constantly, cook roux for 4 minutes. Gradually pour in milk while whisking vigorously and constantly to ensure there are no clumps. Add the nutritional yeast, mustard, and season with salt, pepper and nutmeg. Bring sauce to a simmer, reduce heat to low and cook for 2-3 more minutes, adding more milk if it thickens too much.

Assemble the lasagna. Add a small amount of butternut squash puree to the bottom of the pan and spread into an even layer. Add a single layer of pasta, followed by the béchamel sauce. Spread béchamel into an even layer. Sprinkle on 1/2 of the chorizo mix. Add the butternut squash puree and spread into an even layer. Repeat steps once more - single layer of pasta, the béchamel sauce, remaining chorizo mix and 1/3 of the butternut squash puree. Add one more layer of pasta and the remaining béchamel sauce in an even layer.

Cover lasagna with foil and bake for 50 minutes. Remove lasagna from oven, remove foil, bake uncovered for 10 minutes, or until lightly golden brown (watch carefully!)

[askwhatsforlunch]

Caper Hollandaise Sauce

This simple Caper Hollandaise Sauce is nonetheless moreish, and a delight on poached fish or eggs. Happy Friday!

Ingredients (makes about 1 ¾ cup):

a large lemon

3 large egg yolks

2 heaped teaspoons Dijon Mustard

2 ½ tablespoons cold unsalted butter, cut into small chunks

half a dozen large capers

Thoroughly squeeze the juice of the lemon.

Fit a small bowl over simmering water, and whisk mustard, egg yolks and lemon juice to blend. Without stopping whisking, gradually add butter chunks to the yolk mixture, one at a time. Whisk until butter is fully incorporated and Hollandaise is smooth, shiny and slightly thickened.

Finely slice capers, and stir into the Hollandaise. Keep warm.

Serve Caper Hollandaise Sauce with fish or Eggs Benedict.

[rubys-kitchen]

Bacon-Cheddar Potato Croquettes

Chef’s Note: This tastes so much better than I thought it would. They are a little soft, but they make up for it with taste.

Original recipe’s link]

Ingredients

4 cups cold mashed potatoes (already has milk and butter stirred in)

6 bacon strips, cooked and crumbled

1/2 cup shredded cheddar cheese

2 large eggs, lightly beaten

1/4 cup sour cream

1 tbsp minced chives

1/2 tsp salt

40 Ritz crackers, crushed

4 tbsp unsalted butter, melted

1 tsp paprika

Barbecue sauce, Dijon-mayonnaise blend, or ranch salad dressing

Instructions

0. In a small mixing bowl, crush the Ritz crackers

I used my mashed potato masher. worked pretty well actually

and I suggest bowl because when coating, the balls may deform. Bowl helps to re-shape a bit.

1. In a large bowl, combine the first mashed potatoes, crumbled bacon, shredded cheddar, egg, sour cream, chives, and salt. Shape mixture by tablespoonfuls into balls.

I used my small spoon (tea spoon) to scoop up a bit (maybe a bit hefty) and then just rolled it into a ball.

I made a total of 44

2. Roll in cracker crumbs. Place on parchment-lined baking sheets.

3. Refrigerate for 2 hours or overnight.

4. Combine melted butter and paprika. Brush over croquettes.

you won’t get a full coat, but just get some over the top

5. Bake at 375°F until golden brown, 18-20 minutes.

They may look burnt on the paprika part. They aren’t burnt

6. Serve with dipping sauce of your choice.