Chard In Dijon Mustard Sauce Recipes

SWISS CHARD IN MUSTARD SAUCE

Steps:

• Chop chard stalks into 1-inch pieces; shred chard leaves. Microwave stalks and water in covered microwaveable dish on HIGH 3 min. Add shredded leaves; microwave 2 min.
• Heat dressing in medium saucepan on medium-high heat. Add onions and mustard; cook and stir 3 min. Stir in tomatoes; cook 5 min., stirring frequently.
• Add chard to saucepan; stir gently until blended.

HONEY-DIJON ARCTIC CHAR RECIPE

Steps:

• Gather ingredients.
• Rinse fish off in cold water and pat dry with paper towels. Place into a deep glass baking dish.
• Combine mustard, honey, oil, garlic, thyme, lemon juice, salt, and pepper in a small bowl.
• Using a spoon, coat fillets with mixture. Cover dish with plastic wrap and place into refrigerator for 30 to 40 minutes.
• Preheat grill for medium-high heat. Right before placing the fish onto the grill, oil grill grates. This can be done by using a large pair of tongs, folded paper towels, and a high smoke point oil like grapeseed or avocado oils.
• Place fish onto grill, skin side down, and cook for 5 minutes. Discard any extra marinade. Carefully, turn fish and cook for an additional 3 to 5 minutes. It is sometimes easier to use 2 heat-resistant spatulas to turn the fish. One to get underneath and the other to assist with turning.
• When the flesh of the fish no longer appears shiny, flakes easily and reaches an internal temperature of 145 F, it is done. Carefully remove from grill, plate and serve.

CHARD IN DIJON MUSTARD SAUCE

Steps:

• Heat oil in a large skillet or wok.
• Sauté the scallions and garlic for 2 minutes until softened and tender.
• Add mushrooms and cook 4-5 minutes more.
• Add chard, cover and cook over low heat for about 5 minutes or until chard is tender, but still crisp.
• Mix in mustard and heat 1-2 minutes more. Serve.

CHEF JOHN'S DIJON MUSTARD

Steps:

• Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic.
• Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.
• Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
• Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Refrigerate mustard until flavors blend, at least 1 week.