|Wine and Food Handbook|
|by Conrad Tuor|
The "Wine and Food Handbook" is a valuable resource for those studying a broad range of vocational food and beverage courses.
1 - 10 of 74 for mustard wine sauce
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Hack the chicken ... Add the white wine and the chicken. ... minutes. Add the mustard and cream. Toss ... wine if the sauce is too thick. Makes two or three servings.
Cook butter and ... 30 seconds. Add wine, bring to boil. In small bowl combine mustard, arrow root ... Serve with sea food and or chicken. Yield: 2 cups.
Boil stock, wine and vinegar in ... half. Stir in mustard, salt and ... is melted and sauce is smooth. Makes ... be made a day ahead and slowly reheated.
If using baby ... the dry white wine, the finely ... the tarragon, the mustard and the pepper. ... of the wine-mustard sauce over the squash ... recommended for low-wattage ovens.)
In small bowl combine mustard and vinegar. Beating ... garlic, thyme, Worcestershire sauce and pepper. Pour ... inches above hot coals, 20 to 25 minutes.
Microwave zucchini in 1 1/2 quart dish for 5 to 7 minutes (high power) until tender crisp; drain. Microwave remaining ingredients, except butter, 2 ...
In a wide ... lemon juice and wine. Bring to ... in the dry mustard. Reheat 2 ... roux. Simmer the sauce and gradually add ... spinach souffle. Serves 6 to 8.
Combine marinade ingredients ... marinade. Serve with mustard sauce (combine ingredients above). ... apart. One pork tenderloin package serves 4 people.
1. Mix 2 ... sides. 3. Add wine, simmer, covered ... plate. 4. Make Mustard Sauce: Stir flour ... stirring for 1 minute. 5. Pour sauce over chicken and serve.
Preheat oven to ... Drizzle with the mustard sauce. Yield: 10-20. ... comes to a boil, then remove from the heat and serve over meat. Yield: 2 1/2 cups.
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