Creamy Country Dijon Sauce Recipes

CREAMY DIJON SAUCE

Steps:

• Over medium heat, melt the butter in a small saute or sauce pan.
• Whisk in flour and cook for about 1 minute.
• Reduce the heat to low, and gradually whisk in the milk. The mixture will become very thick.
• Continue cooking over low heat and slowly whisk in the broth.
• Once the mixture is combined and smooth, raise the heat source to medium-low and bring up to a low boil.
• As soon as the first signs of bubbles appear, reduce the heat back down to low and simmer the sauce for 3 minutes, while whisking.
• Whisk in the mustard, salt and pepper and simmer just until heated through, about 1 minute.
• If the sauce becomes too thick, you can add a tablespoon of broth one tablespoon at a time in order to thin until desired thickness is acquired.

LIGHT & CREAMY DIJON SAUCE

Steps:

• Combine half & half, Dijon mustard, flour and salt in 1-quart saucepan. Cook over medium heat, stirring constantly, 3-5 minutes or until mixture begins to thickened. (Do not boil.)
• Stir in green onions; remove from heat. Add butter, stirring constantly with whisk, until smooth.
• Serve sauce immediately over chicken breasts or fish.

CREAMY DIJON SAUCE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Spray a small saucepan with low calorie cooking spray and place over a low heat.
• Add the onion and fry for 5 - 10 minutes. Stir until golden and slightly softened.
• Add the garlic, mushrooms, mustards and chicken stock. Simmer over a low heat, uncovered, for 15 - 20 minutes.
• Remove the pan from the heat and stir in the cream cheese until completely blended.
• Season to taste with black pepper.

DIJON PAN SAUCE

Steps:

• Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
• Pour chicken stock into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a cream consistency, 2 to 5 minutes.
• Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

CREAMY DIJON DRESSING

Steps:

• In a blender or food processor, combine the first six ingredients; cover and process until smooth. Serve over greens and vegetables. Store in the refrigerator. Shake before serving.

CREAMY DIJON SAUCE

Steps:

• 1. In a small saucepan, melt 3 tablespoons butter over medium heat.
• 2. Remove from heat; add 3 tablespoons all purpose flour, stirring until all lumps are dissolved.
• 3. Add 2 tablespoons dijon mustard, 2 tablespoons stone ground mustard, 1/2 teaspoon garlic powder and 1/2 teaspoon salt, stirring until lumps are dissolved.
• 4. Return pan to medium heat; immediately add 1 cup milk; stir to combine, then stir constantly until sauce begins to simmer and thicken.
• 5. Stir in 1 cup cream; continue stirring until sauce begins to gently bubble. Remove from heat; taste for seasoning; cover and keep warm until served.

PORK CHOPS WITH DIJON SAUCE

Steps:

• Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
• Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
• Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

CREAMY COUNTRY DIJON SAUCE

Steps:

• Combine 1/2 cup each Grey Poupon Country Dijon Mustard and sour cream.