Dijonnaise Sauce Recipes

BAKED BEER-BARBECUE WINGS WITH TANGY DIJONNAISE DIPPING SAUCE

Steps:

• Whisk together the mayonnaise, mustard, lemon zest and juice, garlic and 1/2 teaspoon salt. Refrigerate until ready to serve.
• Preheat the oven to 425 degrees F. Generously coat 2 rimmed baking sheets with oil.
• Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the prepared baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
• Meanwhile, combine the beer, barbecue sauce, brown sugar and hot sauce in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 20 minutes.
• Transfer the baked wings to a clean large bowl and toss them with the beer-barbecue glaze. Serve with the dipping sauce.

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.

DIJON MUSTARD SAUCE

Steps:

• Chop the mushroom into small pieces and fry in the butter for 2 minutes. Then add the white wine and chicken stock and bring to a simmer. Simmer for a few minutes.
• Add the mustard, the minced garlic and the thyme leaves and stir well. Finally, add the cream and simmer for about 2 minutes. Serve up hot.

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

SALMON DIJONNAISE

Steps:

• Dust salmon lightly with flour.
• In large skillet, melt butter over medium high heat.
• Add salmon (skin side up for fillets).
• Cook 3 minutes.
• Mix together wine, mustard, capers and garlic salt.
• Turn salmon; cook 2 minutes.
• Add wine mixture.
• Cook 2 minutes until fish flakes easily with a fork.
• Remove salmon, add heavy cream into skillet.
• Boil briefly to thicken.
• Serve over salmon.

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.

CAJUN DIJONNAISE

Steps:

• Mix all ingredients in a small bowl until well blended. Use as a spread for sandwiches or burgers.

DIJONNAISE SAUCE

Steps:

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

DIJONNAISE

Steps:

• Mix ingredients until blended.

DIJONNAISE SAUCE

Steps:

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