WHITE SAUCE THAT GOES ON ANYTHING | THE GOLDEN BALANCE
Creamy Mustard Sauce That Goes Well With Everything!
This Delicious, Creamy Dijon mustard Sauce is perfect for everything, beef, pork, fish, chicken, pasta dishes, you name it!
Nonstick pan with lid:
Recipe:
- 1 small onion, finely chopped
- 3 slices of bacon, cut in small pieces
- Half a cup/120ml chicken stock
- 1,6 Cup/400ml heavy cream
- 3-4 full teaspoons Dijon mustard
- 1 clove of garlic
- 1 tablespoon fresh thyme
- Salt and pepper for seasoning
Creamy Mushroom Sauce Recipe
Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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(You'll find links to my cookware, crockery, kitchen and pantry essentials in my Amazon store)
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Wok:
Stainless Steel Frypan:
Grey Ceramic Pan:
Cast Iron Skillet:
Copper Saucepan:
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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#creamymushrooms #mushroom #mushroomsauce
Quick & Easy Autumn Comfort Food | Pork Chops with Creamy Mustard Sauce
These succulent pork chops are pan-fried and finished in the oven, all served in a warming, creamy-mustard sauce. Super-quick to cook - they're ready in about 15 minutes.
This simple recipe makes a great weekday Autumn dinner.
Free printable recipe is available on our site:
Ingredients
4 thick cut, bone-in, Pork chops
½ tsp salt
½ tsp black pepper
1 ½ tbsp sunflower oil
240 ml (1 cup) chicken stock
1 heaped tbsp wholegrain mustard
120 ml (½ cup) double (heavy) cream
1 dash (about ⅛ tsp) Worcestershire sauce
To serve:
2 tbsp freshly chopped parsley
Freshly ground black pepper
Instructions
1. Preheat the oven to 175C/350C.
2. Place the pork chops on a plate and sprinkle on the salt and pepper.
3. Heat the oil in a large pan over a high heat.
4. Place the pork chops in the pan and cook for about 3 minutes on each side, until golden.
5. Transfer the pork to a baking tray, and place in the oven for 5-6 minutes, until the pork is no longer pink in the middle.
6. Meanwhile, turn the heat for the pan down to medium and add the chicken stock to the pan.
7. Heat for 3-4 minutes, giving the stock a stir, to deglaze the pan.
8. Stir in the mustard, then stir in the cream and Worcestershire sauce.
9. Bring to the boil, then simmer gently for 5 minutes, until the sauce thickens slightly.
10. When the pork is ready, remove from the oven and place on a warm plate to rest for 3-4 minutes.
11. Divide the rested pork between plates and pour over the sauce.
12. Sprinkle with parsley and black pepper and serve.
Notes
#Autumn #Recipe #ComfortFood
Creme Fraiche vs Sour Cream | Which To Use & Why
Sour cream and creme fraiche look similar and have similar ingredients, but each has its own unique attributes. Chef and food writer Matt Degen explains their differences and how to cook with and use each.
Also see:
Homemade Blue Cheese Dressing: What Is Liquid Smoke? How To Be A Better Cook:
00:00 Introduction00:38 Comparing sour cream & creme fraiche01:14 About sour cream02:48 About creme fraiche04:52 Homemade creme fraiche
White Sauce for bbqs, shawarma or fried food
For Marination:
Chicken tenders: 500g
Pickle Brine: 1 cup (you can use vinegar, I used pickle brine from gherkins jar)
Buttermilk : 1 cup (Mix the 250 ml milk and 1 tbsp lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly)
Black pepper : 1 tsp
Cayenne pepper: 1/2 tsp
For Coating:
2 cup Plain flour
1/2 cup Potato Starch (or you can use cornflour )
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp chilli powder
1 tsp salt
1 tsp white pepper
4 beaten egg whites
Method:
1- Drain the pickle brine from the pickle jar.
2- Take Chicken tenders, Combine the pickle brine, buttermilk, black pepper, & cayenne, paprika, in a sealable container. Cover & leave for 2 hours.
3- Once the chicken is ready, start heating the oil in wok at 170c.
4- In a plain flour, Combine potato starch, garlic powder, onion powder, paprika, chilli powder , salt, white & pepper. Mix & set aside.
5- Add the egg whites into a bowl and whisk.
6- Transfer the chicken from the marination , into the egg whites. Then, one piece at a time, dip in the flour mixture.
7- Allow the chicken fingers to sit for 10 minutes before frying.
8 - Fry the chicken fingers for 5-6 minutes or until golden brown.
Serve & Enjoy