Best Basil Mustard Sauce Recipes

PORTOBELLO MUSHROOM BURGERS WITH BASIL-MUSTARD SAUCE

Steps:

• Mix first 4 ingredients in small bowl. Season with salt and pepper. Whisk olive oil and garlic in another small bowl.
• Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When wood chips begin to smoke, brush mushroom caps on both sides with garlic oil. Season with salt and pepper. Grill mushrooms until tender and golden brown, about 4 minutes per side. Transfer to platter; cover with foil to keep warm. Grill cut side of hamburger buns until light golden, about 2 minutes.
• Place bottom half of hamburger bun on each plate. Top each with 1 mushroom, then 1 lettuce leaf and 1 tomato slice. Spoon some basil-mustard sauce over tomato and top with bun. Pass remaining basil-mustard sauce separately.

CHICKEN WITH BASIL AND MUSTARD SAUCE

Steps:

• Stir flour, salt and pepper together. Dredge chicken in this mixture and set aside.
• In a bowl, add broth, wine and dijon mustard.
• In a pan, heat olive oil and fry chicken for 2 minutes per side. Remove and set aside.
• Heat more oil in the pan and fry shallots for 30 seconds. Add in your wine/broth/mustard mix and bring to a boil.
• Add chicken in and cook another 2 mins per side.
• Serve with crusty bread.

BASIL MUSTARD SAUCE

Steps:

• Blend all ingredients in food processor or blender till smooth.

CHICKEN & BASIL ROLL-UPS WITH MUSTARD SAUCE

Steps:

• First make your sauce and set aside at room-temp while the chicken is cooking.
• Pre-heat the oven to 400 degrees.
• Mix chopped basil and garlic and place 1 tablespoon on each chicken breast.
• In shallow bowl mix yogurt& mustard.
• In dish mix bread crumbs& cheese.
• Roll-up chicken to enclose basil& secure with tooth-pic.
• Dip in yogurt then bread/cheese mixture.
• Place on sprayed baking dish and drizzle with melted butter.
• Bake for 30 minutes and serve with a dollop of sauce.

CHICKEN WITH BASIL-MUSTARD SAUCE

Steps:

• 1. Stir together flour, salt and pepper in shallow bowl. 2. Lightly dredge chicken breast in flour mixture; reserve remaining flour. 3. In a bowl, combine 1 C. broth, the wine, and mustard; set aside. 4. Heat 1 T. oil in large skillet over high heat until hot but not smoking. Add Chx breasts; reduce heat to medium-high, saute chx until light golden, about 2 minutes per side. Transfer Chx to a plate. 5. Put remaining tablespoon of oil into skillet. Add shallots and cook over med. heat, until beginning to brown, about 30 seconds. Stir in reserve flour and cook 30 seconds. Pour in wine mixture and bring to a boil over high heat. Return chx to skillet with any juices that have accumulated on plate. Reduce heat to medium, cover and cook 2 minutes per side or until chicken is just done. If sauce is too thick, whisk in remaining 1/4 c. broth. Add in basil. Divide among 4 plates. Serve with crusty Italian bread if desired.

PORTOBELLO MUSHROOM BURGERS WITH BASIL-MUSTARD SAUCE

Steps:

• Mix first "mayo" ingredients in small bowl.
• Brush mushroom caps on both sides with garlic oil. Season with salt and pepper. Grill mushrooms until tender and golden brown, about 4 minutes per side. Transfer to platter; cover with foil to keep warm. Grill cut side of hamburger buns until light golden, about 2 minutes.
• Place bottom half of hamburger bun on each plate. Top each with 1 mushroom, then 1 lettuce leaf and 1 tomato slice. Spoon some basil-mustard sauce over tomato and top with bun. Pass remaining basil-mustard sauce separately.

MUSTARD LAMB RACKS WITH BASIL CREAM SAUCE

Steps:

• Cut lamb racks in half.
• Combine oil, basil and garlic in a large shallow dish, add cutlets and mix well.
• Cover and refrigerate 3 hours or overnight.
• Heat oven to 180 degrees Celsius.
• Drain marinade reserving a little to bast over Lamb.
• Place lamb in oven proof dish bast with oil, garlic mix.
• Bake uncovered for about 20-25 min's or until cooked as desired.
• Slice lamb into 2 cutlet portions.
• Spread mustard over the top.
• Basil Cream sauce:.
• Whilst Lamb is cooking make the sauce.
• Heat oil in a pan.
• Add onion and garlic, cook ,stirring, until soft.
• Add wine, simmer, uncovered until reduced by about half.
• Add stock cube and cream, bring to a boil and reduce heat.
• Mix a little water with cornflour and add to sauce stir until sauce thickens.
• Add basil stir to combine and remove from heat.
• Serve Lamb with crispy potato slices some spinach and top with sauce.