Best Herbed Mustard Sauce Recipes
SALMON WITH HERBED MUSTARD SAUCE
A natural affinity exists between salmon and mustard. In this dinner recipe, a sauce of fresh lemon juice and herbs temper the heat of the mustard, but its flavor remains strong enough to stand up to the salmon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Heat broiler with rack 4 inches from the heat.
- Rinse salmon and pat dry with paper towels. Place salmon on a broiler pan and drizzle 2 tablespoons of lemon juice over the top. Season with salt and pepper. Broil until salmon is just cooked but still moist, 8 to 9 minutes. Remove the salmon's skin.
- Meanwhile, in a medium bowl, stir together the mustard, remaining 2 tablespoons lemon juice, oil, dill, and basil. Spoon the sauce over the salmon and serve immediately.
Nutrition Facts : Calories 328 g, Fat 16 g, Fiber 1 g, Protein 41 g
ROASTED RIB-EYE STEAK WITH HERBED MUSTARD SAUCE AND ROOT VEGETABLES
Categories Beef Herb Mustard Onion Roast Dinner Meat Steak Root Vegetable Carrot Turnip Fall Rutabaga Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Combine vegetables and 3 tablespoons oil in medium bowl; toss to blend. Sprinkle generously with salt and pepper. Spread vegetables on rimmed baking sheet. Rub steak with remaining 2 tablespoons oil. Place steak on small baking sheet. Sprinkle generously with salt and pepper. Roast vegetables 40 minutes. Place steak in oven. Roast vegetables until tender and beginning to brown, stirring occasionally, and roast steak until cooked to desired doneness, about 20 minutes for medium-rare. Let steak stand 3 minutes. Thinly slice crosswise. Divide between 2 plates. Arrange roasted vegetables alongside. Serve, passing mustard sauce separately.
HERBED BEEF TENDERLOIN WITH SOUR CREAM MUSTARD SAUCE
Classic beef tenderloin covered with herbs and served with sour cream mustard sauce. See note for other ideas of how to serve any leftover meat. Courtesy of BHG.
Provided by Hopkins82
Categories Meat
Time 55m
Yield 1 slice, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- In a small bowl mix together parsley, rosemary, thyme, garlic, oil, pepper, and 2 tbsp of Dijon mustard.
- Rub mixture all over tenderloin and place in a shallow roasting pan (9x13 or larger). Insert meat thermometer into center of meat, if desired.
- Roast uncovered for 30-45 minutes or until thermometer reads 140°F for medium rare-medium doneness. Remember meat will continue to cook while standing.
- Remove meat, cover with foil, and let stand 15 minutes to let juices redistribute.
- While meat is standing, in another small bowl, stir together the sour cream and 2 tsp Dijon mustard.
- Slice tenderloin. Serve warm with sour cream mustard sauce drizzled atop.
- NOTE: can prepare tenderloin ahead, slice thinly and serve atop a toasted baguette with sour cream mustard sauce and horseradish sauce as an appetizer for dinner party. Also great thinly sliced over a hearty salad.
Nutrition Facts : Calories 360.1, Fat 25.2, SaturatedFat 10.1, Cholesterol 102.5, Sodium 134.4, Carbohydrate 1.9, Fiber 0.3, Sugar 0.2, Protein 29.5
HERBED MUSTARD SAUCE
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- Whisk all ingredients in small bowl to blend. Season with salt and pepper.
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