MUSTARD SAUCE
We serve this with ham on Easter Sunday. I often double this recipe. Especially when we have company over. Enjoy!
Provided by QuoVadis
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Beat egg and sugar in a saucepan over medium heat.
- Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture.
- Cook and stir the mixture until hot.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 25.8 g, Cholesterol 46.5 mg, Fat 2.5 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 17.6 mg, Sugar 25.1 g
PORK CHOPS IN A HONEY-MUSTARD SAUCE
Pork chops are a great economical cut and cook up quickly, making them ideal for busy weeknight meals. But turning out tender chops can be tricky. Browning them first, then finishing them in this tangy, slightly sweet sauce results in perfectly cooked chops. -Susan Bentley, Burlington, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Combine 1/2 teaspoon garlic powder, salt and pepper; sprinkle over pork chops. In a large skillet over medium heat, brown pork chops in oil. Remove and keep warm., Remove skillet from heat and add wine, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat; cook until liquid is reduced by half. Reduce heat to medium. Whisk in broth, mustard, honey and remaining garlic powder; cook and stir for 1 minute. Whisk in cream; cook and stir for 4-6 minutes or until thickened., Return pork chops and juices to the skillet. Cover and cook until a thermometer reads 145°, 3-5 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 411 calories, Fat 24g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 597mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 33g protein.
MAY-HOR-STARD SAUCE
Make and share this May-Hor-Stard Sauce recipe from Food.com.
Provided by JAG0913
Categories Low Protein
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all together.
Nutrition Facts : Calories 133.8, Fat 10.4, SaturatedFat 1.5, Cholesterol 7.6, Sodium 452.7, Carbohydrate 10.4, Fiber 1, Sugar 3.8, Protein 1.1
CLASSIC MORNAY SAUCE
Provided by Food Network
Time 12m
Yield about 2 cups of sauce
Number Of Ingredients 8
Steps:
- In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
- Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
- The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.
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HOW TO MAKE A SIMPLE MUSTARD SAUCE: 6 STEPS (WITH …
From wikihow.com
100% (1)Estimated Reading Time 5 minsCategory Sauces
- Melt butter in the saucepan over low heat and add the mustard. Stir until fragrant (about half a minute).
- Add the flour and stir until smooth. Cook gently just until it has turned a slightly lighter color as the roux has started to cook.
- Add the milk gradually in about 6 batches. Stir each time until incorporated. If using a whisk, you can add it in two batches but multiple batches is better with wooden spoons to avoid lumps.
- Stir until thickened and season to taste. If it tastes slightly floury, the sauce has not finished cooking. Continue simmering and stirring for another minute or two until it the floury taste is cooked out. Add the parsley at this stage if you included it.
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