136 mustard cream sauce half and half Recipes

king arthur unbleached all-purpose flour, divided, salt, pepper, bone-in pork loin chops (1 inch thick), trimmed, vegetable oil, fresh mushrooms, sliced, garlic cloves, minced, beef broth, dried rosemary, crushed, half-and-half cream, sour cream, dijon mustard

boneless center-cut loin pork chops (1/2 inch thick ), salt, black pepper, fat-free , less-sodium chicken broth, fat-free half-and-half, dijon mustard, lemon juice, chopped fresh parsley (optional)

boneless skinless chicken breasts, pounded to 1/4 inch thick, salt , diveded, fresh ground black pepper, olive oil, red bell pepper, cored,seeded ,cut into strips, white wine, dijon-style mustard, canned low-sodium low-fat chicken broth, whipping cream or 2 tbsp half-and-half (i used 4 tbsp.)

pork tenderloin (3/4 lb), dried thyme, butter, divided, chopped red onion, apple, peeled and thinly sliced, apple juice or apple brandy, divided, white wine or reduced-sodium chicken broth, reduced-sodium chicken broth, cornstarch, salt, pepper, half-and-half cream, dijon mustard

fresh parsley leaves, fresh basil leaf, shallots, peeled (1 1/2 oz total ), olive oil, vegetable oil, salmon fillets, fresh lemon juice, dry white wine, fish stock (or 2 tsp each water and clam juice), half & half light cream (or whipping cream), anchovy fillet (or 1/2 tsp paste), dijon mustard, unsalted butter, softened, capers, drained,divided, salt, cayenne pepper

pork chops (we used boneless), olive oil, shallot, chopped, dijon mustard, cream , half-and-half or 1/3 cup soy coffee er, fresh lemon juice, capers, salt and pepper, flour mixed with a little water

boneless skinless chicken breasts, dried thyme, fresh ground black pepper, salt, dried rosemary (optional), chicken stock, cooking sherry, sliced mushrooms, half & half light cream, dijon mustard, cornstarch (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

boneless, skinless chicken breasts, fresh mushrooms, sliced, shallots, diced, butter, divided, half and half, fresh dill (or a couple tsp dried), salt and pepper, dijon mustard, juice from half a lemon, cornstarch slurry (1-2tsp cornstarch in 1/4 cup cold water)

veal cutlets, salt, black pepper, olive oil, divided, fat-free , less-sodium chicken broth, fat-free half-and-half, dijon mustard, lemon juice, chopped fresh parsley

assorted frozen vegetables , such as broccoli, cauliflower and red peppers, lemon-herb sauce mix , such as knorr s, half-and-half, dijon mustard, butter or margarine

salmon fillets, salt, pepper, heavy cream (half and half or milk do not work well for this recipe), honey, dijon mustard (i love to use a mix of stone ground and dijon if you have both, but it is not necessary), fresh dill, fine minced

artichoke hearts, drained, center cut bacon, dijon mustard, half-and-half cream or 1/4 cup heavy cream

pork tenderloin (cut into 3/4-inch medallions), oil (any vegetable is fine), onion, finely chopped, sliced fresh mushrooms, garlic clove, minced, seasoning salt, fresh black pepper, dried thyme, dry sherry, chicken stock, cornstarch, dijon mustard, half-and-half cream, chopped fresh sage, chopped fresh thyme, chopped fresh parsley

yellow cornmeal, cayenne, salt and pepper, dozen oysters, shucked and drained, oil (for deep frying), mayonnaise (or half and half sour cream), prepared horseradish , preferable freshly grated, dijon mustard, mustard powder, sugar, salt, white pepper, lemon juice

skinless, boneless chicken breast halves, lemon pepper seasoning, fat-free , less-sodium chicken broth, fat-free half-and-half or fat-free evaporated milk, dijon mustard

boneless center-cut pork loin chops (1/2 inch thick ), salt, coarsely ground pepper, fat-free , reduced-sodium chicken broth, dijon mustard, fat-free half-and-half or fat-free evaporated milk

peeled, seeded and diced tomatoes, chopped green onions, minced maui onions, peeled, minced fresh ginger, mirin, rice wine vinegar, black sesame seeds, crushed black pepper, hawaiian salt, fish sauce, dry mustard, warm water, soy sauce, dry white wine, white wine vinegar, minced shallots, whipping cream, flour, ice water, egg, sashimi-grade ahi steaks (approximately 3 1/2 x 2 1/2 inches, 3 oz and 1/2-inch thick each), wasabi paste, nori sheets (8 1/4 x 7 1/2), cut in half, oil for frying, soy sauce for dipping, flour for dredging, chilled butter , cut into pieces, garnish: 1 tbsp chopped parsley