HORSERADISH CREAM SAUCE
My mother made this every year for St. Patrick's Day. It goes great with Corned Beef and Cabbage and works well on steak sandwiches too.
Provided by Momof3girls
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 20
Number Of Ingredients 6
Steps:
- Stir the mayonnaise, horseradish, and Dijon mustard in a bowl until evenly combined. Fold in the whipped cream, then season to taste with sugar, salt, and pepper.
Nutrition Facts : Calories 55.1 calories, Carbohydrate 1.4 g, Cholesterol 13.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.4 g, Sodium 75.2 mg, Sugar 0.6 g
WHIPPED CREAM
How to make basic whipped cream. For best results make sure whisk and bowl are ice cold.
Provided by Paula
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 3
Steps:
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 0.9 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 0.5 g
SALMON WELLINGTON WITH DIJON WHIPPED CREAM
Steps:
- Preheat oven 350 degrees. Trim the leeks and use the tender white and green parts. Clean well and slice into thin slices.
- In a skillet melt the butter over medium heat and add the leeks and red onion. Cook about 7 minutes. Add the wine and turn the heat to high and let the liquid cook off. Season with salt and pepper. Remove from heat and set aside.
- Unfold the pastry sheet and lay it on a lightly floured surface. Brush one edge with egg wash and overlap the other sheet by 2 inches. Roll out the pastry large enough to enclose the whole piece of Salmon.
- Spoon the onions down the middle and place the salmon on top. Fold the pastry over the salmon and brush the edges with more egg wash and press to seal itl
- Line a baking sheet with parchment paper and place the wellington seam side down on the baking sheet. Brush the whole thing with egg wash. Bake for 30 to 40 minutes until the pastry is golden brown. Let rest for 15 minutes.
- While the salmon is baking make the DIjon whip cream. Pour the cream in a chilled bowl and whisk or beat until stiff peaks form. Fold in the mustard salt and white pepper. Leave in fridge until the ready to use. Serve the salmon with the Dijon whipped cream
CREAMY DIJON DIPPING SAUCE
This is a fantastic dip for chicken fingers or french fries. It's awesome on sandwiches and even hot dogs and burgers. You can heat it up and use it as a sauce to pour over baked or grilled chicken. It's really versatile.
Provided by Julie Ann Keene
Categories Other Sauces
Time 5m
Number Of Ingredients 5
Steps:
- 1. Easy peasy lemon squeezy! Just mix all that stuff up in a bowl!
- 2. If using as a sauce put over something then you can also heat it up first. Microwave it for about a minute and a half stirring it occasionally until it's warm.
CHARDONNAY POACHED SALMON WITH DILL DIJON WHIPPED CREAM
Provided by The Hearty Boys
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Put the Chardonnay, water, lemon, peppercorns, juniper berries, bay leaves, basil and 2 fennel fronds into a large saucepan. Place the pan over high heat and bring the liquid to a boil. Reduce the heat to low and let the liquid simmer for 10 minutes. Remove from the heat, discard the fennel and basil and let cool.
- Put the salmon into the foil pan and top with the remaining fennel frond. Pour the poaching liquid over the salmon. Cover the pan with foil and seal it tightly. Place the pan into the preheated oven for 20 minutes. Remove the foil halfway through the cooking process and baste the salmon. Reseal and finish poaching. Remove the pan from the oven, remove the foil and brush the top of the salmon with the poaching liquid to remove any white bits.
- When the pan is cool enough to handle place it over your sink. With a sharp knife, make a few punctures in the bottom of the pan to let the poaching liquid drain. Place the pan directly into the second pan to prevent dripping. Brush the salmon with olive oil, cover with foil and refrigerate overnight.
- To serve, cut the end off the foil pan and, with a spatula, slide the salmon onto a platter. Fan the lemon slices out along the top and garnish the sides with the dill. Serve with Dill Dijon whipped cream on the side.
- Pour the heavy cream into a large bowl and, using an electric mixer on high, beat until soft peaks form. Add the mustard and continue to beat on medium for 1 minute. Fold in the dill and season with salt and pepper, to taste.
- Transfer to a decorative bowl for serving.
DIJON WHIPPED CREAM RECIPE - (2.7/5)
Provided by Mary-2
Number Of Ingredients 4
Steps:
- Pour the cream into a chilled stainless steel bowl and whisk until soft peaks begin to form. Add the mustard, salt and pepper and continue to whisk until stiff peaks form. Refrigerate until ready to use
DIJON DILL CREAM SAUCE
Make and share this Dijon Dill Cream Sauce recipe from Food.com.
Provided by LuAnn_Mason
Categories Sauces
Time 35m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place chopped onion in sauce pan with chicken broth, and boil on medium high heat until most broth is absorbed and onions are thoroughly soft. Add heavy cream, reduce heat to medium, and reduce by approximately 1/4, or until mixture is of the consistency you want for sauce. Stir in mustard and chopped dill and serve.
Nutrition Facts : Calories 233.9, Fat 22.7, SaturatedFat 13.8, Cholesterol 81.5, Sodium 340.3, Carbohydrate 5.5, Fiber 0.8, Sugar 1.7, Protein 3.1
MUSTARD CREAM SAUCE
An easy Mustard Cream Sauce recipe
Categories Sauce Milk/Cream Mustard Summer Shallot Simmer Boil Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.
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HOMEMADE WHIPPED CREAM - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (87)Category Frosting
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
- Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it definitely works.
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