Best Herby Mustard Yorkies Recipes

Herbed Yorkshire Puddings image

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield 12 puddings

Number Of Ingredients 9

1 1/2 cups whole milk
3 large eggs
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted and cooled slightly
1 1/2 cups all-purpose flour
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1 1/2 teaspoons finely chopped fresh rosemary
Vegetable oil, for brushing

Steps:

Put a 12-cup muffin pan (preferably light-colored metal) in the oven and preheat to 400 degrees F.
Whisk the milk, eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Whisk in the melted butter, then whisk in the flour until smooth. Stir in the parsley, chives and rosemary. Let the batter sit at room temperature at least 10 minutes.
Remove the hot muffin pan from the oven and generously brush each cup with vegetable oil. Divide the batter among the cups, filling each about halfway (about 1/3 cup batter per cup). Bake until the puddings rise and are deep golden brown, about 35 minutes. Do not open the oven during baking.
Let them cool 5 minutes in the pan, then remove with a small offset spatula. Serve warm or at room temperature.

Yorkshire Pudding With Herbs image

Provided by CountryLady

Time 50m

Yield 12 puddings

Number Of Ingredients 9

3 large eggs
1 cup whole milk
1 cup all-purpose flour
1 pinch salt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1/3 cup clarified butter or 1/3 cup pan dripping, from a beef roast

Steps:

In a medium bowl, whisk eggs just to blend.
Gradually whisk in milk.
Sift flour and salt into egg mixture and whisk until well blended and smooth.
Whisk in all herbs.
This is the first key to success- let the batter stand at room temperature for AT LEAST 30 minutes!
While the batter is resting, preheat the oven to 450°F.
This is the second key to success- the oven must be very hot!
Re-whisk the batter before using and transfer to large measuring cup or pitcher with a spout so it will be easy to pour.
Heat muffin tin with 12 muffin cups in oven for 10 minutes.
This is the third key to success- the muffin tins must be very hot!
Transfer drippings or melted butter to a measuring cup with a spout so you can easily pour it into the muffin tin.
Pour about 1 tsp drippings or melted butter in each muffin cup.
Return pan to oven for about 6 to 8 minutes.
This is the last key to success- the fat must be very hot!
Pour batter evenly into the muffin cups onto the hot fat.
Bake until puddings are golden and puffy, about 12 to 15 minutes.
Puddings will sink slightly in centre.
Serve immediately out of oven while still hot.