Best Herbed Mustard Sauce Recipes

Salmon with Herbed Mustard Sauce image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 7

4 salmon fillets (about 6 ounces each)
4 tablespoons fresh lemon juice
Coarse salt and ground pepper
1/2 cup Dijon mustard
1 teaspoon extra-virgin olive oil
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh basil

Steps:

Heat broiler with rack 4 inches from the heat.
Rinse salmon and pat dry with paper towels. Place salmon on a broiler pan and drizzle 2 tablespoons of lemon juice over the top. Season with salt and pepper. Broil until salmon is just cooked but still moist, 8 to 9 minutes. Remove the salmon's skin.
Meanwhile, in a medium bowl, stir together the mustard, remaining 2 tablespoons lemon juice, oil, dill, and basil. Spoon the sauce over the salmon and serve immediately.

Nutrition Facts : Calories 328 g, Fat 16 g, Fiber 1 g, Protein 41 g

Roasted Rib-Eye Steak with Herbed Mustard Sauce and Root Vegetables image

Yield Makes 2 servings

Number Of Ingredients 7

2 large carrots, peeled, halved lengthwise, cut crosswise into 1 1/2-inch pieces
2 small rutabagas, peeled, cut into 1 1/2-inch pieces
2 small turnips, peeled, cut into 1 1/2-inch pieces
6 pearl onions, unpeeled
5 tablespoons olive oil
1 1 1/2- to 1 3/4-pound rib-eye steak (about 2 inches thick)
Herbed Mustard Sauce

Steps:

Preheat oven to 450°F. Combine vegetables and 3 tablespoons oil in medium bowl; toss to blend. Sprinkle generously with salt and pepper. Spread vegetables on rimmed baking sheet. Rub steak with remaining 2 tablespoons oil. Place steak on small baking sheet. Sprinkle generously with salt and pepper. Roast vegetables 40 minutes. Place steak in oven. Roast vegetables until tender and beginning to brown, stirring occasionally, and roast steak until cooked to desired doneness, about 20 minutes for medium-rare. Let steak stand 3 minutes. Thinly slice crosswise. Divide between 2 plates. Arrange roasted vegetables alongside. Serve, passing mustard sauce separately.

Herbed Beef Tenderloin With Sour Cream Mustard Sauce image

Provided by Hopkins82

Categories Meat

Time 55m

Yield 1 slice, 8-10 serving(s)

Number Of Ingredients 10

1/4 cup fresh parsley, finely diced, stems removed
2 tablespoons Dijon mustard
1 tablespoon rosemary, finely diced, stems removed
2 teaspoons thyme, finely diced, stems removed
2 garlic cloves, minced
1 teaspoon extra virgin olive oil
1/2 teaspoon black pepper
2 lbs beef tenderloin, trimmed
1/2 cup light sour cream
2 teaspoons Dijon mustard

Steps:

Preheat oven to 325°F.
In a small bowl mix together parsley, rosemary, thyme, garlic, oil, pepper, and 2 tbsp of Dijon mustard.
Rub mixture all over tenderloin and place in a shallow roasting pan (9x13 or larger). Insert meat thermometer into center of meat, if desired.
Roast uncovered for 30-45 minutes or until thermometer reads 140°F for medium rare-medium doneness. Remember meat will continue to cook while standing.
Remove meat, cover with foil, and let stand 15 minutes to let juices redistribute.
While meat is standing, in another small bowl, stir together the sour cream and 2 tsp Dijon mustard.
Slice tenderloin. Serve warm with sour cream mustard sauce drizzled atop.
NOTE: can prepare tenderloin ahead, slice thinly and serve atop a toasted baguette with sour cream mustard sauce and horseradish sauce as an appetizer for dinner party. Also great thinly sliced over a hearty salad.

Nutrition Facts : Calories 360.1, Fat 25.2, SaturatedFat 10.1, Cholesterol 102.5, Sodium 134.4, Carbohydrate 1.9, Fiber 0.3, Sugar 0.2, Protein 29.5