Favorite Mustard Vinaigrette From Pierre Franey Recipes

PIERRE FRANEY'S GINGER VINAIGRETTE

Pierre Franey's Ginger Vinaigrette image

Provided by Pierre Franey

Categories dinner, easy, quick, condiments

Time 5m

Yield 3/4 cup

Number Of Ingredients 8

Ingredients

2 tablespoons Dijon mustard
1 tablespoon grated fresh ginger
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
2 tablespoons tarragon vinegar
1/4 cup diced canned pimentos
Salt and freshly ground pepper to taste
1/2 cup olive or corn oil

Steps:

To make the vinaigrette, place mustard, ginger, shallots, garlic, vinegar, pimentos, salt and pepper in a mixing bowl. Blend well with a wire whisk.
Add the olive oil, whisking rapidly until well blended.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 60 grams, Carbohydrate 7 grams, Fat 73 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 9 grams, Sodium 382 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN BREASTS WITH MUSTARD SAUCE

Chicken Breasts With Mustard Sauce image

Provided by Pierre Franey

Categories dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 skinless, boneless chicken breast halves, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon butter
4 tablespoons finely chopped onion
1/4 teaspoon dried thyme
1 tablespoon red-wine vinegar
1/4 cup dry white wine
1/2 cup fresh or canned chicken broth
2 teaspoons tomato paste
1/4 cup heavy cream
1 tablespoon Dijon-style mustard
2 teaspoons finely chopped parsley, optional

Steps:

Sprinkle the chicken breast halves with salt and pepper.
Heat the butter in a heavy skillet and add the breasts. Cook until browned, about 6 minutes. Turn the pieces and cook about 6 minutes longer.
Remove the chicken pieces to a warm platter and set aside. Add the onion and thyme to the skillet and cook briefly, stirring, until the onion is wilted. Add the vinegar and wine and bring to a boil. Add the chicken broth and bring to a boil. Stir in tomato paste. Cook until reduced by half and add the cream. Bring to a full rolling boil and stir in the mustard. Put sauce through a strainer, pressing to extract as much liquid as possible. There should be about 1/2 cup.
Spoon the sauce over the chicken pieces and garnish, if desired, with parsley. Serve immediately.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 6 grams, Sodium 592 milligrams, Sugar 1 gram, TransFat 0 grams

FAVORITE MUSTARD VINAIGRETTE FROM PIERRE FRANEY

Favorite Mustard Vinaigrette from Pierre Franey image

Make and share this Favorite Mustard Vinaigrette from Pierre Franey recipe from Food.com.

Provided by sugarpea

Categories Salad Dressings

Time 5m

Yield 3/4 cup salad dressing, 12 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons prepared brown mustard
2 tablespoons distilled white vinegar
1/2 cup olive oil
3 tablespoons water
1/4 teaspoon fresh ground black pepper

Steps:

Combine all ingredients and whisk until emulsified.

Nutrition Facts : Calories 80.1, Fat 9, SaturatedFat 1.2, Sodium 0.3

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