|Sophie Grigson's Taste of the Times|
|by Sophie Grigson|
A guide to cooking with unusual ingredients which have appeared on supermarket shelves in the 1990s, with explanations of where they come from and...
Results 1 - 10 of 114 for dijon sauce
Sauté shallot and garlic until shallot is translucent. Add wine to deglaze pan, allowing to reduce for 15-30 seconds. Add mustard and salt; bring to ...
Using mallet, pound ... tarragon, and remaining pepper, cook 1 minute. Remove from heat, stir in sour cream. Pour a 1/3 cup sauce over each chicken and serve.
Heat oven to ... all ingredients except Dijon Sauce and noodles. Shape ... stirring constantly until mixture thickens and boils. Boil and stir one minute.
Boil chicken for ... Steam broccoli, add to chicken. Add walnuts and grapes. Pour Dijon dill sauce, mix and serve. Process all ingredients until smooth.
POACHING SALMON: Place ... inch thick). MAKING SAUCE: Saute shallot ... Add heavy cream, Dijon mustard and dill. ... with a sprig of dill and a lemon wedge.
Heat oven to ... all ingredients except Dijon sauce and noodles. Shape ... stir constantly. Boil and stir 1 minute. Approximately 350 calories per serving.
First combine ingredients and mix: Second - add to mix: Last gently incorporate: Form mixture into 12 patties, saute in clarified butter or an other ...
In 3 quart ... until smooth. Pour sauce over cauliflower. Sprinkle ... 1/3 cup coarsely chopped salted cashews can be substituted for 1/3 cup pistachios.
Mix well. Use over chicken, or as dip for pieces of chicken.
Combine mayonnaise, mustard, ... tablespoons of water. Add asparagus. Cover tightly and cook 3-4 minutes or until desired tenderness. Serve with Dijon sauce.
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