Dijonnaise Recipes

HOMEMADE DIJONNAISE

Steps:

• 1. In a small bowl, combine mayonnaise, mustard and lemon juice; stir until well blended. Add a tiny pinch sea salt and pepper; stir again. Taste and adjust if needed.
• 2. Cover and refrigerate until needed. Makes ½ cup
• 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=VJJ1dEb5LTM

DIJONNAISE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish. In a medium bowl, mix the mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon. Pour the mixture over the chicken.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

LAPIN A LA DIJONNAISE

Steps:

• Place a rack in the lower third of the oven and preheat the oven to 350 degrees F.
• If you are using whole rabbits, place a rabbit flat on a cutting board. Separate the two back legs. Cut the 2 front legs from the shoulders. Cut the back loin into 3 pieces cut across the ribs, then the rack into 3 pieces. Cut each of the back legs in half. You should have 12 to 14 pieces. Repeat with the remaining rabbit.
• Bring the stock and wine to a boil in a large saucepan. Reduce the heat to medium-low and keep at a slow, steady simmer.
• Warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat. Season the rabbit with salt and pepper and dust with the flour. Add the rabbit and sear until golden brown on all sides, about 10 minutes. Add the onions and mushrooms and sweat, while stirring, for 5 to 7 minutes. Add the mustard seeds and the whole tarragon leaves, toss well and bake for 10 minutes. Pour in the hot stock/wine mixture, cover with a round of buttered parchment paper and bake for 30 minutes. Remove and discard the parchment paper and bake 10 minutes more.
• Meanwhile, whisk together 3 tablespoons of Dijon mustard, the mustard powder, and the remaining chopped tarragon leaves. Brush the rabbit with the mustard mixture and bake for 15 minutes. To check for doneness, using a small knife pierce the thickest part of the thigh. The meat should feel tender. Stir in the remaining 1 tablespoon of mustard and sprinkle the croutons and chives over. Serve.

COD DIJONNAISE

Steps:

• Make the Dijonnaise Garnish: Bring a large pot of salted water to a boil. Add the carrots and cook for 5 minutes. Add the spinach and cook for 1 minute more; drain well and squeeze the excess water from the spinach. Melt the butter in a large skillet over medium heat. Add the carrots and spinach and season with salt and pepper. Cook until well coated with the butter. Spoon onto a serving platter and keep warm.
• Make the Seared Cod: Heat the olive oil in a nonstick skillet over medium-high heat. Season the fillets with salt and pepper and slip them into the pan, skin side down, along with the garlic and thyme. Sear the fillets for 3 minutes, turn them over and cook for 3 minutes more. Reduce the heat to medium, add the butter and cook another 3 minutes, or until the fish is opaque, moist and lightly firm when pressed.
• Preheat the broiler.
• Place the seared cod in a foil lined broiler pan. Spread the mustard evenly over the fillets. Mix together the bread crumbs, chives, and olive oil and pat evenly over the fish. Broil just until the crumbs are golden brown.
• Spoon the Dijonnaise Garnish onto a serving platter, top with the cod, and sprinkle with parsley.

DIJONNAISE SAUCE

Steps:

• Combine all ingredients in small bowl. Refrigerate before serving.

DIJONNAISE™ POTATOES

Steps:

• Combine potatoes and onion in a microwave-safe bowl. Sprinkle garlic powder over mixture and add water. Cover bowl and heat in microwave on high until potatoes are tender, 8 to 10 minutes.
• Combine butter and flour in a saucepan over medium heat; cook, stirring constantly, until butter is melted, 2 to 3 minutes. Slowly add milk and cook, stirring constantly, until mixture is the consistency of gravy, 2 to 3 minutes. Reduce heat; stir in Dijon-mayonnaise blend and mix well. Remove from heat and cover.
• Drain water from potatoes and pour gravy mixture over potatoes; stir to coat. Cover bowl and microwave on medium until flavors combine, 3 to 5 minutes. Let stand for 5 minutes before serving.

CHICKEN DIJONNAISE

Steps:

• Preheat oven to 375ºF.
• Melt butter with oil in a large flameproof casserole or ovenproof skillet over medium-high heat.
• Sprinkle chicken thighs with salt.
• Cook in batches 5 to 7 minutes, until golden brown on all sides.
• Remove chicken thighs from casserole as each batch cooks, and set aside on a plate.
• Reduce heat to medium, add shallots to fat remaining in casserole.
• Cook, stirring, 3 to 5 minutes until softened.
• Return chicken thighs to casserole, meaty side up, along with any juices that have accumulated on plate. Cover casserole and transfer to the oven.
• Cook 25 minutes, until chicken is cooked through.
• Remove chicken thighs from casserole. Arrange meaty sides up on a baking sheet. Spread 2 tbsp mustard evenly over thighs. Sprinkle with pepper.
• Return chicken thighs to turned-off oven to keep warm.
• Tip contents of casserole into a sieve set over a bowl, reserving contents of sieve. Skim off as much fat as possible from liquid in bowl.
• Return skimmed liquid to casserole, along with wine.
• Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole.
• Boil over high heat 3 to 5 minutes, until liquid has reduced slightly.
• Whisk in cream and remaining mustard.
• Stir in contents of sieve.
• Boil, stirring, 2 to 3 minutes, until sauce has thickened slightly.
• Taste and add salt and pepper if necessary.
• Arrange chicken thighs on a warm shallow serving dish and pour sauce over and around chicken.
• Garnish with thyme and serve at once.

DIJONNAISE

Steps:

• Mix ingredients until blended.

DIJONNAISE SAUCE

Steps:

• In a small bowl, combine all ingredients and blend well.