Honey And Tarragon Coarse Mustard Recipes

TARRAGON MUSTARD SAUCE

Tarragon Mustard Sauce image

Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.

Number Of Ingredients 5

Ingredients

2/3 cup chicken stock
1/3 cup heavy cream
2 tablespoons Dijon mustard
2 stems fresh tarragon, leaves removed and chopped
Salt and pepper

Steps:

Remove the cooked chicken or pork from the skillet. Working over medium-high heat, add the chicken stock, heavy cream, mustard, and tarragon. Bring up to a bubble and simmer until thickened enough to coat the back of a spoon, 3 to 4 minutes. Season with salt and pepper and pour over the cooked chicken or pork.

TARRAGON-HONEY MUSTARD DEVILED EGGS

Tarragon-Honey Mustard Deviled Eggs image

Extra hard-boiled eggs left from Easter or just looking for an appetizer? Deviled eggs are great finger food, they're always the first to disappear, and there are never leftovers. So go ahead and step outside the box, and style them up a bit.

Provided by lutzflcat

Categories Appetizers and Snacks 100+ Deviled Egg Recipes

Time 15m

Yield 16

Number Of Ingredients 8

Ingredients

8 hard-boiled eggs
6 tablespoons mayonnaise
3 teaspoons honey mustard
1 ½ teaspoons freshly squeezed lemon juice
3 tablespoons minced fresh tarragon
1 ½ tablespoons minced sweet onion
salt and freshly ground black pepper to taste
16 leaves tarragon leaves

Steps:

Peel hard-boiled eggs, cut in half lengthwise, and spoon out the yolks. Place the whites cut-side up on a plate, and place the yolks in a small bowl.
Mash yolks with a fork. Add mayonnaise, honey mustard, and lemon juice; beat until smooth and fluffy. Using a mini food blender or processor works great for this step, making the filling smooth, creamy, and lump free. Mix in minced tarragon, onion, salt, and pepper.
Evenly spoon the filling into the egg whites with a teaspoon. Use a piping bag or a small plastic sandwich bag with a corner snipped off if you prefer a more decorative look.
Garnish deviled eggs with tarragon leaves, and chill in the refrigerator until ready to serve.

Nutrition Facts : Calories 79.5 calories, Carbohydrate 1.1 g, Cholesterol 108 mg, Fat 6.9 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 78 mg, Sugar 0.7 g

HONEY-MUSTARD AND CURRY CHICKEN THIGHS

Honey-Mustard and Curry Chicken Thighs image

Chicken thighs with honey, mustard, and curry. You will want to be home while this is cooking so that you can baste it occasionally. Produces a delicious sauce that goes well with rice.

Provided by Brad Istace

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 6

Ingredients

10 skinless chicken thighs
½ cup liquid honey
¼ cup prepared mustard
1 teaspoon curry powder
¼ teaspoon salt
½ teaspoon dried tarragon

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Flatten chicken thighs and squeeze tightly into a square baking dish.
Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top.
Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and juices run clear, about 50 minutes, basting occasionally with the honey-mustard sauce. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 674.9 calories, Carbohydrate 53.6 g, Cholesterol 179 mg, Fat 32.5 g, Fiber 1.4 g, Protein 42.5 g, SaturatedFat 8.5 g, Sodium 879.2 mg, Sugar 34.9 g

HONEY AND TARRAGON COARSE MUSTARD

Honey and Tarragon Coarse Mustard image

This recipe is from the September 1991 issue of Gourmet Magazine. You will need to marinate the mustard seeds for 36 hours prior to mixing so figure that into your prep time.

Provided by Chef Regina V. Smith

Categories Small Appliance

Time P1DT12h10m

Yield 1 1/3 cups

Number Of Ingredients 8

Ingredients

1/3 cup black mustard seeds
1/3 cup yellow mustard seeds
2/3 cup cider vinegar
1 garlic clove
3 tablespoons honey
1 teaspoon fresh tarragon leaves, chopped
1/2 teaspoon salt
1/4 teaspoon cinnamon

Steps:

In a small bowl, combine the mustard seeds, the vinegar, and garlic and chill the mixture, covered, for 36 hours.
Discard the garlic. Into the bowl of a food processor add the mustard seeds mixture, honey, tarragon, salt and cinnamon. Process until it has a coarse consistency.
Spoon mustard into a steralized jar with a tight fitting lid.
Store mustard in the fridge.

Nutrition Facts : Calories 593, Fat 25.8, SaturatedFat 1.3, Sodium 884.9, Carbohydrate 72.4, Fiber 13.5, Sugar 45.4, Protein 22.6

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