Best Tarragon Mustard Cream Sauce Recipes
CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE
Categories Chicken Mustard Braise Sauté Low Carb Quick & Easy Brandy Tarragon Shallot Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Melt butter with oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Cook, skin side down, until brown, about 5 minutes. Turn over; cook 1 minute. Using tongs, transfer chicken to plate.
- Add shallots to same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes. Whisk in broth. Return chicken to skillet, skin side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes. Transfer to platter; reserve skillet.
- Whisk cream, tarragon, and mustard into same skillet. Increase heat to high; boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over chicken.
BEEF TENDERLOIN WITH MUSTARD-TARRAGON CREAM SAUCE
Serve with quartered red potatoes tossed with olive oil, minced garlic, pepper, and salt, and cooked covered in the microwave for about 15 minutes.
Provided by Lizzie Rodriquez
Categories Steak
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet coated with cooking spray. Sprinkle steaks with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
- Add dry white wine, sugar, and Dijon mustard to pan; bring to a boil 1 minute stirring constantly. Remove from heat. Stir in 1/4 teaspoon salt, sour cream, and chopped tarragon. Spoon sauce over warm steaks. Garnish with tarragon sprigs, if desired.
Nutrition Facts : Calories 361.6, Fat 24.5, SaturatedFat 9.8, Cholesterol 102.2, Sodium 681.7, Carbohydrate 2.2, Fiber 0.1, Sugar 1.2, Protein 29.4
CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE
Make and share this Chicken with Mustard and Tarragon Cream Sauce recipe from Food.com.
Provided by Bev I Am
Categories Whole Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter with oil in heavy large skillet over high heat.
- Sprinkle chicken with salt and pepper.
- Cook, skin side down, until brown, about 5 minutes.
- Turn over; cook 1 minute.
- Using tongs, transfer chicken to plate.
- Add shallots to same skillet; reduce heat to medium-low.
- Saute until soft, about 3 minutes.
- Add brandy; simmer until liquid is reduced, scrapping up browned bits, about 2 minutes.
- Whisk in broth.
- Return chicken to skillet, skin side up.
- Reduce heat to medium low.
- Cover, and simmer until shicken is cooked, about 20 minutes.
- Transfer to platter; reserve skillet.
- Whisk cream, tarragon and mustard into same skillet.
- Increase heat to high; boil until sauce is thickened, about 2 minutes.
- Season with salt and pepper.
- Pour sauce over chicken.
Nutrition Facts : Calories 711.8, Fat 52.7, SaturatedFat 19.2, Cholesterol 208.8, Sodium 232.1, Carbohydrate 7.7, Fiber 0.2, Sugar 0.2, Protein 40.8
ROASTED SIDE OF SALMON WITH MUSTARD & TARRAGON CREAM SAUCE RECIPE - (4.3/5)
Provided by franny-2
Number Of Ingredients 8
Steps:
- 1 Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. 2 Place salmon on baking sheet and season generously with salt and pepper. Roast in oven until just cooked through, about 20 minutes. 3 While salmon is cooking, heat butter in a medium saucepan over medium heat. Add shallots and sauté until translucent, not browned, about 8 minutes. Add white wine and reduce for 3 minutes. 4 Add cream and cook over medium-high heat until reduced to sauce consistency, about 12 minutes. Stir in tarragon and mustard, season with salt and pepper. 5 Serve sauce over the whole piece of salmon or serve alongside.
CHICKEN IN TARRAGON-MUSTARD CREAM SAUCE
Steps:
- In a large skillet, heat 2 TBL oil. Season the chicken with salt and pepper and add to skillet in single layer. Cook over high heat, turning once, until browned but not cooked through, 4-5 minutes. Using a slotted spoon, transfer chicken to a plate. Pour off any fat in the skillet/ Add remaing 1 TBL oil to skillet. Add mushrooms, and cook over high heat stirring occasionally, until browned, 4-5 minutes. Add the shallot and cook, stirring for 2 min. Add the wine and cook until reduced to 2 TBLS, about 4 minutes. ADd the stock, cream and mustard and bring to a boil. Cook until the sauce has reduced by half, about 6 minutes. Return the chicken and juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2-3 minutes; season with salt and pepper. stir in the tarragon. serve with buttered noodles
TARRAGON, MUSTARD & CREAM SAUCE
Categories Thyme Sauce Dinner Sauté Wheat/Gluten-Free
Number Of Ingredients 6
Steps:
- In a sauté pan over low heat, melt the butter.
- Add the shallot and sauté slowly until soft, about 5 minutes.
- Add the broth and let cook until almost totally evaporated, about 5 minutes.
- Whisk in 2 tablespoons of the mustard and the cream and simmer until the sauce is slightly thickened, about 5 minutes.
- Stir in 2 tablespoons of the tarragon and season with salt and pepper.
- Taste and adjust the seasoning with more mustard or tarragon.
- Remove from the heat and keep warm.
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