60133 pan swordfish tarragon mustard Recipes

butter slightly softenend, dijon mustard smooth style, swondfish 1 inch thick, vermouth, shallot very finely chopped, butter, olive oil, fresh tarragon may sub dried

dijon mustard , grainy, tarragon mustard (or 1/4 cup regular mustard tsp dried tarragon), dried tarragon, olive oil, lemon , juice, shallots, finely chopped, garlic cloves, minced, fresh rosemary (or 1 tsp dry ), fresh oregano (or 1 tsp dry ), fresh sage (or 1/4 tsp dry ), flank steaks

lemon, all-purpose flour, trout fillets, salt, freshly ground black pepper, butter, garlic clove, minced, dry white wine, dried tarragon

ruby port, red wine vinegar, mustard seeds, shallots, thinly sliced, garlic cloves, peeled, chili powder, ground ginger, salt, mustard oil, water (more if needed), olive oil, chopped tarragon

dijon mustard, lemon juice, dried tarragon, garlic clove, minced, whole wheat bread, chicken breasts (about 2lb or 1 kg total )

lemon juice, dijon mustard, salt, olive oil, fresh tarragon, chopped (see description for substitutions)

chicken breasts, lemon juice, dried tarragon, mustard seeds, crushed

low-fat mayonnaise, plain yogurt , fat free, tarragon mustard , spice blend

tarragon, leaves chopped and stalks reserved, onions, cut into large chunks, carrots, cut into large chunks, celery, roughly chopped, head fennel, roughly chopped, olive oil, plus more for drizzling, garlic, roughly chopped (skin and all ), chicken, lemon, quartered, dijon mustard, plus 1 extra tsp, red wine, chicken stock, salt and pepper

beef tsp-bone steaks (1 1/2 in. thick, 1 to 1 1/4 lb. each; see notes ), dry red wine, dijon mustard, minced shallots, olive oil, chopped fresh tarragon or 2 tsp dried tarragon, tender sprigs watercress (2 oz.), rinsed and crisped, salt and pepper

dried onion, minced, dried whole tarragon, dry mustard, black pepper, fennel seed, dried savory

lemon juice, white wine vinegar, dijon mustard, fresh tarragon, minced, salt, black pepper, garlic clove, crushed and finely chopped, olive oil

frozen boneless chicken breasts, leeks , halved lengthwise and chopped, stalks celery, chopped, chopped fresh tarragon (less if using dried ), dijon mustard, fresh lemon juice, brown sugar, instant chicken bouillon granules, salt, pepper, cornstarch, cold water

dried tarragon, yellow mustard seeds, black peppercorns, table salt

lamb loin chops, trimmed, garlic cloves, halved, dijon mustard, dried tarragon, salt, coarsely ground black pepper, paprika

fresh lemon juice, dijon mustard, salt, extra virgin olive oil, chopped fresh tarragon

swordfish steaks, about 1 inch thick, fresh ground pepper, vegetable oil, orange, peeled and cut into slices, red onion, peeled and thinly sliced, cilantro leaves, chopped, olive oil

swordfish , center cut, sliced 1/8th-inch thick on slicer or by fish monger in 4 pieces, leeks , darkest green (top 3 inches) removed, remainder cut into 4-inch julienne, zest and juice of 1 pink grapefruit, dijon mustard, extra virgin olive oil plus 2 tbsp, black mustard seeds, zest and segments of 1 pink grapefruit, lemon juice