105 tarragon mustard sauce cream Recipes

beef tenderloin steaks, trimmed (1 inch thick ), salt, divided, black pepper, dry white wine, sugar, dijon mustard, fat-free sour cream, chopped fresh tarragon, tarragon sprigs (optional)

boneless skinless chicken breasts, olive oil (use more or less , depending on your pan), salt and pepper, chicken stock, half-and-half or 1/3 cup heavy cream, dijon mustard, chopped fresh french tarragon, whole french tarragon leaf, for garnish

butter, olive oil, whole chicken, cut into 8 pieces, chopped shallots, brandy, low-salt chicken broth, whipping cream, chopped fresh tarragon, dijon mustard

butter, olive oil, whole chickens, cut into 8 pieces, chopped shallot, brandy, low sodium chicken broth, whipping cream, chopped fresh tarragon, dijon mustard

vegetable oil, chopped shallot, beef stock or 1 cup canned low sodium beef broth, dry white wine, brandy, whipping cream, butter, garlic cloves, chopped, baby spinach, beef tenderloin steaks (each about 1 inch thick ), whole grain dijon mustard, chopped fresh tarragon

steak fillets (nice thick cut ones .), onions, sliced thinly, brandy, beef stock granules, french creamy mustard, garlic powder, double cream, light cream, cornflour, pepper, fresh tarragon, chopped finely (i did a generous tbsp it was not quite 11/2 but a little over 1.), lemon juice

sour cream, mayonnaise, dijon mustard , mustard. (adjust to taste), mustard (adjust ot taste), shallot, minced, fresh tarragon, chopped, fresh dill, chopped, lemon pepper (or lemon zest,salt and pepper)

chicken breasts, boneless,skinless, butter, olive oil, shallot, brandy, chicken broth, heavy cream, tarragon, dijon mustard

beef tenderloin, 4 oz each, trimmed, 1-inch thick, salt, divided, black pepper, dry white wine, sugar, dijon mustard, low-fat sour cream, fresh tarragon, finely chopped, fresh tarragon , sprigs

boneless skinless chicken breasts, pounded thin, black pepper, salt, olive oil, dry white wine, heavy cream, dijon mustard, dried tarragon or 1 tbsp fresh tarragon

uncooked fettuccine, butter or 1 tbsp margarine, boneless skinless chicken breast , cut into 1/2-inch pieces, sour cream, milk, dijon mustard, chopped fresh tarragon or 1 tsp dried tarragon leaves, chopped fresh parsley , if desired

beef tenderloin roast, trimmed and tied, kosher salt and freshly ground black pepper, vegetable oil, dry white wine, shallots, minced, dried tarragon, cornichons (french pickles) or dill gherkins, julienned, heavy cream, unsalted butter, softened, dijon mustard, minced fresh tarragon leaves, green beans with red onion and mustard vinaigrette, recipe follows, roasted cauliflower florets , as needed, roasted halved new potatoes (tossed with olive oil and chopped rosemary leaves), as needed, roasted baby carrots (tossed with butter and chopped chives), as needed, roasted cherry or grape tomatoes, as needed

boneless skinless chicken breast halves, butter, olive oil, cream, dijon mustard, chopped fresh tarragon or 3/4 tsp dried tarragon, snipped chives, salt, pepper

chicken breasts, bone in, oil, butter, onion, chopped, frozen orange juice concentrate, chicken broth, tarragon, dry mustard, tabasco sauce, cornstarch or 1 -2 tbsp flour, sour cream, salt and pepper

dry white wine, garlic cloves, pressed, olive oil, coarsely chopped fresh rosemary, coarsely chopped fresh thyme, whole allspice, crushed, pork tenderloins, dijon mustard, divided, heavy cream, low-salt chicken broth, chopped fresh tarragon

veal scallops, about 1/8 inch thick, butter, chopped shallots, assorted wild mushrooms (such as oyster and stemmed shiitake), sliced or quartered, chopped fresh tarragon, dry white wine, heavy cream, coarse-grained dijon mustard

unsalted butter, louisiana jumbo lump crabmeat, seafood seasoning (recommended : chef paul prudhomme s seafood magic seasoning), worcestershire sauce (recommended : lea and perrins), blanched asparagus, sliced into 1/8-inch pieces, asparagus tips , 2 inches long, sliced lengthwise, salt, ground white pepper, lemon juice, extra-virgin olive oil, grated parmesan, fine french bread crumbs, louisiana oysters on the half shell, fine french ef = http://www.foodterms.com/encyclopedia/breadcrumbs/index.html class= crosslink debug= 703 715 >bread crumbs, grated parmesan, melted unsalted butter, divided, ground paprika, diced yellow onion, minced shallots, bay leaf, whole-leaf dried tarragon leaves, salt, ground white pepper, ground cayenne pepper, crab stock, dijon mustard, whipping cream, sliced green onions, louisiana jumbo lump crabmeat, egg yolk, sliced green onions, salt, ground black pepper, white vinegar, vegetable oil, red wine vinegar, creole mustard (recommended : zatarain s), sweet paprika, minced fresh garlic, salt, dried whole-leaf oregano, granulated white sugar, olive oil, cucumbers, cracked louisiana crab claws, fresh jalapeno pepper, egg yolk, salt, granulated white sugar, lemon juice, creole mustard (recommended : zatarain s), dry mustard powder (recommended : coleman s), white vinegar, minced fresh garlic, vegetable oil, sliced napa cabbage, sliced red cabbage, grated carrot, sliced green onions, chopped flat leaf parsley, water, lemon, salt, peeled louisiana shrimp, unsalted butter, softened, shelled pistachios, salt, chopped lime zest, lime juice, drops hot pepper sauce (recommended : tabasco), louisiana drum fish fillets, about 1/2-inch thick, seafood seasoning (recommended : chef paul prudhomme s seafood magic seasoning), clarified butter, unsalted butter, peeled louisiana shrimp, shrimp stock

boneless, skinless chicken breasts, salt and cracked black pepper, olive oil, dry vermouth, minced sweet onions, garlic thinly sliced, darigold heavy cream, chopped french tarragon divided, creme fraiche, dijon mustard, salt and ground black pepper