|Making and Using Mustards|
|by Kim Foster|
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country livi...
Tip: Try mustard sauce for more results.
1 - 6 of 6 for pommery mustard sauce
Saute shallot in ... when thickened add pommery green Dijon mustard and heavy cream. ... and flame with brandy. Pour sauce over shrimp. Makes 1 servings.
Combine all ingredients in bowl and mix well. Toss spinach leaves in dressing. Arrange on plate.
1. Saute minced ... butter. 2. Add mustard; mix in ... done, top with sauce, reduce heat ... minutes more. Serve garnished with fresh parsley. Serves 4.
Split the chicken ... Stir in the mustard; return the ... them in the sauce. Bring to ... chives and serve. Rice goes well with this dish. Yield: 4 servings.
Split chicken in half, cut away any cartilage and connecting tissue. Sprinkle breast with salt and pepper. Heat butter in a large skillet and add the ...
This mustard-flavored chicken is ... heat. Simmer the sauce for 5 to ... spoon sauce over the chicken. Serve hot or at room temperature. 2 to 4 portions.
top of page