Cheesy Mustard Sauce Recipes

CHEESE DIPPING SAUCE

Steps:

• In a medium-size saucepan, melt butter or margarine. Mix in flour and 1 teaspoon of salt. Stir continually until the mixture is simmering.
• Slowly pour milk into the mixture. Continue stirring over a medium heat until the mixture has thickened. Stir in cheese and mustard. Continue stirring until all of the cheese is melted and the dip is smooth. Serve warm after adding salt and pepper to taste.

CHEESY PASTA BAKE

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Preheat the oven 180°C/350°F/gas 4.
• Break the cauliflower and broccoli into florets.
• Cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful of cooking water.
• Remove and discard any tough stalky bits from the leafy greens, then chop into bite-sized pieces.
• Place a pan large enough to hold all the ingredients on a medium heat with the olive oil. Add the greens and cook for 3 minutes or until wilted.
• Add the white sauce, mustard (if using) and pasta and veg. Grate over the cheese and give everything a good mix, adding a splash of cooking water to loosen. Season to taste.
• Transfer to a large, deep baking tray (60x40cm).
• Tear the bread (if using) into small chunks and whiz in a food processor to chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.
• Bake for 10 minutes or until golden and bubbling.

HAM AND CHEESY EGG CREPES WITH MUSTARD SAUCE

Steps:

• For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
• For the mustard sauce: Whisk together the creme fraiche, Dijon, whole-grain mustard and some salt and pepper in a bowl. Set aside.
• Mix the parsley, chives and dill into the crepe batter. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
• For the ham and cheesy egg filling: Put the crepes on a plate. Smear each one with a little mustard sauce (leaving some for topping each crepe too), scatter some cheese on top and then put 2 pieces of ham over the cheese.
• Whisk the eggs in a bowl with some pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring, until soft curds form, 2 to 3 minutes. Just before they set, stir in some salt.
• Spoon some scrambled eggs over each crepe, leaving a 2-inch border at the top and bottom, then smear on a bit more sauce and scatter on some parsley leaves. Fold the crepes over the eggs so the edges meet in the center and serve immediately.

BEST CHEESE SAUCE

Steps:

• Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.

PRETZEL BITES WITH MUSTARD CHEESE SAUCE RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF (218 C)
• Roll pizza dough into balls slightly smaller than the size of a golf ball.
• Bring a pot of water to a simmer, then stir in the baking soda. Add dough balls and cook for 30 seconds. Remove from the water and place them on a parchment-lined sheet tray.
• Brush each dough ball with egg wash and sprinkle with a bit of coarse salt. Place tray in oven and bake for 10-12 minutes, until pretzels turn a deep brown color.
• Melt the butter in a saucepan over low heat. Whisk in the flour and cook for 1 minute. Pour in the milk while whisking. Cook for 2-3 minutes, stirring occasionally, until the milk begins to thicken slightly. Add in the French's Honey Mustard, cheese, apple cider vinegar, salt, and pepper. Whisk until cheese melts and the sauce is smooth. Let the cheese sauce bubble for a few more minutes to thicken up slightly. Serve immediately with the pretzel bites!
• Enjoy!

LEEKS IN CHEESE SAUCE BRITISH CHEESY LEEKS

Steps:

• Preheat the oven to 350 F.
• Trim, wash and slice the leeks, about 2 cm thick. Peel and slice the garlic, and pluck the thyme leaves.
• Put a large skillet on medium heat and add a drizzle of oil, the butter, thyme leaves and garlic.
• Sautée until they start to bubble and sizzle, then stir in the leeks.
• Turn the heat down and cook the leeks (stirring every 5-10 minutes) for approximately 35 minutes, or until soft and tender.
• Stir in the cream, milk, sherry, mustard, Worcestershire and ground nutmeg. Transfer to oven-safe casserole dish.
• Top with grated Cheddar and Parmesan and teaspoon sized scoops of cream cheese. Sprinkle with breadcrumbs.
• Bake in the oven for 15 minutes. Serve immediately.

PRETZEL CRUSTED CHICKEN BREAST WITH CHEDDAR CHEESY MUSTARD SAUCE

Steps:

• Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
• Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
• Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper.
• Crack and beat 2 eggs in a second shallow dish with a splash of water.
• One at a time, coat each chicken breast in the egg and then the ground pretzels.
• Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
• While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it.
• Cook flour and butter for 1 minute and then whisk in the milk.
• When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon.
• Season with a little salt and pepper, and remove cheese sauce from the heat.
• Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle.
• Serve lemon wedges alongside.

CHEESY MUSTARD SAUCE

Steps:

• Melt the butter in a medium-size saucepot. Add flour, cook 1-2 minutes over moderate heat, then whisk in the chicken stock and mustard.
• When the stock comes to a bubble and starts to thicken, stir in the cheese with a wooden spoon.
• Remove from the heat and serve.

CHEESY MUSTARD BAKED CHICKEN

Steps:

• Preheat oven to 400 degrees F. Prepare a baking dish with cooking spray and place chicken in the dish. Spread 1 tablespoon of the butter onto the chicken breasts and season with kosher salt and freshly ground black pepper. Bake the chicken breasts for about 20 minutes or until the internal temperature is about 155 degrees F.
• Meanwhile, melt the remaining butter in a small saucepan and add the shallots and garlic clove and cook for 2 minutes, stirring until the garlic is fragrant and the shallots begin to soften. Add the flour and cook for another 2 minutes so the flour smells lightly nutty. Whisk the milk into the flour mixture and raise the heat to medium high. Continue whisking until the sauce thickens and slightly bubbles. Stir in the mustard and white cheddar cheese and 1/4 of the Parmesan cheese, whisking until the cheese is smooth. Season with a pinch of cayenne pepper and kosher salt to taste.
• Remove the chicken breasts from the oven and raise the oven temperature to 475 degrees F. Pour the sauce over the chicken breasts and sprinkle each of them with the panko bread crumbs and remaining parmesan cheese. Bake for 5-10 more minutes or until chicken has an internal temperature of 165 degrees and the tops of the chicken and sauce is golden brown. Garnish with parsley.

LEEKS WITH 3 MUSTARDS & CHEESY SAUCE

Steps:

• Preheat oven to 200°C/400°F/Gas 6/180°C fan oven.
• Place the leeks in a pan of cold salted water, bring to the boil and simmer for 3 minutes until just tender. Drain and put under cold water immediately to stop the cooking process.
• Place the butter in a saucepan and melt then add the flour and mix thoroughly. Slowly add the milk stirring continuously and bring up to the boil and whisk all the time. Once it is up to the boil, reduce the heat and let it just simmer for 2 minutes.
• Add the grated cheddar and parmesan and then the mustards. Season with salt and pepper.
• Put your leeks into a shallow serving dish and pour over the sauce.
• Mix the breadcrumbs and the cheese together and scatter over the top of the leeks.
• Bake in the oven for 20 minutes until the top is golden brown.
• A perfect side dish! Enjoy!

CHEESY BACON CHICKEN

Steps:

• In a medium bowl, combine mustard, honey, oil, and lemon juice. Using a fork or small whisk, mix for about 30 seconds or until all ingredients are well mixed.
• Place chicken breasts on a large plate or small baking dish. Pour 2/3 of the marinade over the chicken. Cover with plastic wrap and place in fridge for at least 2 hours.
• Chill the remaining marinade until later.
• When you are ready to prepare the chicken, preheat the oven to 375° F.
• Season the chicken with salt and pepper.
• Place skillet on stove over medium-high heat and pour in oil. Cook the chicken in the pan for 3-4 minutes per side or until golden brown. (seared- you will be baking it more)
• Turn heat off and remove skillet.
• Brush each seared chicken breast with a little of the reserved honey mustard marinade, being sure to save a little extra that you can serve on the side later with the dish.
• Stack two pieces of cooked bacon on each chicken breast.
• Spread 1/2 cup of Monterey Jack cheese into each breast.
• Bake the skillet of chicken for 5-7 minutes or until the cheese is thoroughly melted and chicken juices run clear. (Internal temperature should be 165°F.)
• Put extra honey mustard marinade into a small bowl to serve on the side.

CHEESY MUSTARD

Steps:

• Combine the mustard, cheese spread and Worcestershire in a saucepot. Heat, whisking, until evenly combined. Serve warm, with pretzels.

CHICKEN IN CHEESE AND MUSTARD SAUCE RECIPE

Steps:

• Preheat the oven the 190°C/375°F/Fan 170°C/Gas Mark 5. Place the chicken fillets in a shallow ovenproof dish, cover and bake the chicken for 20 mins.
• Meanwhile, make the cheese sauce. Melt the butter in a pan. Stir in the flour and cook for 1-2 mins. Remove the pan from the heat and gradually stir in the milk.
• Return the pan to the heat and slowly bring to the boil, stirring all the time. Reduce the heat and simmer for 5-6 mins, stirring, until you have a smooth thick sauce. Stir in the cheese and mustard and season to taste with salt and freshly ground black pepper.
• Uncover the chicken and pour over the sauce. Return the dish to the oven and bake, uncovered, for a further 25-30 mins until the sauce is bubbling and golden.