Marianne Martinez
Dijon mustard is an incredibly versatile condiment that can be used in a variety of dishes. It can be used as a base for sauces, added to marinades, or even used as a coating for meats and fish. When it comes to cooking with Dijon mustard, one of the most popular methods is to create a pan sauce. This involves cooking meat such as chicken, steak, or pork in a pan and then adding a combination of ingredients like shallots, garlic, wine, broth, and of course, Dijon mustard. The result is a delicious and elegant sauce that can be served with the meat. Additionally, Dijon mustard can be used as a key ingredient in other pan-cooked dishes like creamy Dijon chicken, where the sauce and chicken are cooked together in the same skillet. Its distinctive flavour and tanginess make it a popular choice for adding depth and complexity to various recipes.
| Characteristics | Values |
|---|---|
| Use | Can be used as a sauce, glaze, topping, vinaigrette, rub, or complimentary add-in |
| Taste | Tangy, savoury, hot, creamy, sharp, spicy |
| Consistency | Thick |
| Impact on other ingredients | Makes vinaigrettes creamier, marinades easier, mac and cheese more elegant |
| Health | Moist, flaky |
| Heat | Should be added at the end to keep the heat |
| Preparation | Can be cooked in a pan |
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What You'll Learn
Dijon mustard sauce
Ingredients:
- Dijon mustard
- Butter
- Chicken broth or stock (or apple juice/wine)
- Cream
- Salt and pepper
- Onion or shallot
- Garlic (optional)
Instructions:
- Start by cooking your protein of choice (chicken, steak, pork, shrimp, or vegetables) in a pan. Set the cooked protein aside and keep it warm.
- In the same pan, add a small amount of butter and let it melt. Finely dice an onion or shallot and some garlic, then add them to the pan. Sauté for about 30 seconds to a minute until they are slightly browned and tender.
- Pour in a small amount of chicken broth or stock (or apple juice/wine) and deglaze the pan, scraping up any browned bits from cooking the meat.
- Add a generous spoonful of Dijon mustard and stir it into the mixture. You can adjust the amount of mustard to your taste preference.
- Pour in additional chicken broth and bring the mixture to a gentle simmer. Use a wooden spoon to scrape up any remaining browned bits from the bottom of the pan.
- For a creamier sauce, add in some heavy cream and continue to stir. You can adjust the amount of cream to your desired consistency.
- Season the sauce with salt and pepper to taste. You can also add fresh or dried herbs like parsley, basil, tarragon, thyme, or rosemary for extra flavour.
- Stir the sauce until well combined and heated through.
- Pour the sauce over your cooked protein or serve it on the side as a dipping sauce.
Tips and Variations:
- For a lighter version of the sauce, substitute plain yoghurt or sour cream for the cream or mayonnaise.
- Add a splash of lemon juice to brighten the flavours or thin out the sauce for use as a salad dressing.
- If you prefer a sweeter sauce, use honey Dijon mustard or add a drizzle of honey.
- For a more savoury sauce, try using Dijon mustard with mustard seeds.
- To make a larger batch, simply double the ingredients and store any leftovers in an airtight container in the refrigerator for up to a week.
Feel free to experiment with different ingredients and seasonings to create your own unique Dijon mustard sauce!
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Marinade
Dijon mustard is a versatile ingredient that can be used in a variety of dishes, including marinades. A Dijon mustard marinade is a quick and easy way to add flavour to your chicken, especially when paired with other ingredients such as olive oil, garlic, salt, and pepper, cayenne pepper, and red wine vinegar.
To make a Dijon mustard marinade, simply combine the mustard with your desired additional ingredients. For example, you can follow the recipe that includes olive oil, garlic, salt, and pepper. Whisk these ingredients together in a large bowl, adding oil in a thin stream. Transfer the marinade to a large zip-top bag and add the chicken pieces. Massage the bag well to distribute the marinade evenly over each piece. Place the bag on a tray and refrigerate for at least 2 hours, or up to 24 hours for more intense flavour.
When you're ready to cook, heat an outdoor grill or stovetop grill pan to medium heat. Remove the chicken from the marinade and place it on the hot grill or pan. Cook the chicken for 5-7 minutes on each side, or until it is golden brown and the juices run clear. Cover and let the chicken rest for 5 to 10 minutes before serving.
This marinade is a simple and effective way to add flavour to your chicken, and it can be used for both grilled and baked dishes. It is a great option for a quick and tasty weeknight dinner that your family is sure to love.
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Salad dressing
Dijon mustard is a versatile ingredient that can be used to make a delicious salad dressing. A basic Dijon vinaigrette can be made with just a few pantry staples and will work with virtually any salad. The key ingredients are Dijon mustard and an acid such as vinegar or lemon juice. Olive oil can also be added to thicken the dressing and give it a smoother, creamier texture.
To make a basic Dijon vinaigrette, simply whisk together the mustard and your choice of acid. You can also add minced garlic or shallots for extra flavour. If you're using olive oil, drizzle it into the mixture slowly while whisking to emulsify the dressing. Season with salt and pepper to taste. You can also add a splash of water to facilitate emulsification and balance the dressing.
If you're short on time, you can simply shake the ingredients together in a jar with a tight lid. This method will give you a thinner dressing, but it's still an effective way to mix your ingredients. You can also use an immersion blender or food processor to emulsify the dressing, but this can be time-consuming.
Once your dressing is mixed, you can store it in the fridge for up to two weeks. It's best to bring it to room temperature before using, and be sure to give it a good shake or whisk before serving.
You can also get creative with your Dijon vinaigrette by adding other ingredients. For a sweeter dressing, try adding honey or a sweet vinegar like balsamic. You can also experiment with different types of mustard to change the texture and flavour.
Dijon vinaigrette is a versatile dressing that can be used on more than just salads. Try using it as a condiment for roast vegetables, grilled fish, meat, or as a marinade for chicken. With just a few simple ingredients and a few minutes of preparation, you can elevate your meals and impress your taste buds!
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Glaze
Dijon mustard is a versatile ingredient that can be used to create a variety of glazes for meats, fish, and vegetables. Here are some ideas for creating delicious glazes using Dijon mustard:
Honey Dijon Glaze
This glaze is perfect for baked salmon or chicken. In a small bowl, whisk together equal parts Dijon mustard, honey, and vinegar. You can also add a splash of olive oil, salt, and pepper to taste. Brush the glaze onto your protein of choice before grilling or baking. This glaze will give your dish a beautiful shine and a balanced combination of sweet and tangy flavours.
Brown Sugar and Dijon Glaze
This glaze is perfect for holiday ham, chicken, or pork. Combine brown sugar with Dijon mustard, using the mustard as an emulsifier. The acidity of the Dijon will balance the sweetness of the brown sugar, resulting in a creamy and flavourful glaze. You can also add a splash of vinegar or lemon juice to brighten the flavours.
Dijon and Breadcrumbs Glaze
For a crunchy and flavourful coating, mix Dijon mustard with breadcrumbs and your choice of seasonings. Rub this mixture onto salmon, chicken, or pork before baking or grilling. This glaze will give your protein a delicious golden crust and a nice texture contrast.
Spiced Dijon Glaze
For a sweet and sharp glaze, combine Dijon mustard with spices like paprika or ground pepper. This glaze is perfect for pork roasts or chicken. You can also add a splash of vinegar or citrus juice to enhance the sharpness. This glaze will give your meat a beautiful colour and a depth of flavour.
Balsamic and Mustard Glaze
Create a tangy and sophisticated glaze by combining Dijon mustard with balsamic vinegar. This glaze is perfect for chicken thighs and can be enhanced with honey and spices. The sweetness of the balsamic vinegar pairs beautifully with the sharpness of the mustard. This glaze will add a unique flavour profile to your dish.
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Breading
Dijon mustard is a versatile condiment that can be used in a variety of dishes, including those cooked in a pan. It can be used as a marinade, spread, or emulsifier in sauces, adding a tangy and savoury flavour to your meals.
One of the ways in which Dijon mustard can be used in cooking is through the process of breading. Breading is a technique where a piece of meat, fish, or vegetable is coated with a dry ingredient such as flour, breadcrumbs, or panko before being baked or fried. The breading adds a crispy texture and can also enhance the flavour of the dish.
When using Dijon mustard in the breading process, it can be used as a wet ingredient to help the dry coating adhere to the food item. Here is a step-by-step guide on how to bread food with Dijon mustard:
Step 1: Prepare the Dijon Mixture
In a shallow bowl, mix Dijon mustard with other wet ingredients such as eggs, mayonnaise, or a combination of both. You can also add seasonings to this mixture to enhance the flavour. For example, if you're making honey mustard chicken, you can add honey to the Dijon mixture. Whisk the ingredients together until they are well combined.
Step 2: Dredge the Food in the Dijon Mixture
Take your chosen food item, such as chicken, fish, or vegetables, and coat it evenly with the Dijon mixture. You can use a brush to spread the mixture onto the food, or simply dip the food into the bowl and turn it to coat all sides. Make sure the food is completely covered with a thin layer of the Dijon mixture.
Step 3: Apply the Dry Coating
After coating the food with the Dijon mixture, it's time to apply the dry coating. This can be breadcrumbs, panko, flour, or a combination of your choice. Place the dry coating in a separate shallow bowl or a large plate. Gently place the Dijon-coated food into the dry coating and gently press it down to ensure the coating adheres well. You can also use your hands or a spoon to sprinkle the dry coating over the food, making sure it is evenly coated on all sides.
Step 4: Cook the Food
Once the food is properly coated, it's time to cook it. You can bake or fry the breaded food, depending on your preference and the recipe you are following. If you are frying, make sure the oil is hot enough before carefully placing the food into the pan. Cook the food until the breading is golden and crispy, and the food is cooked through.
Tips for Perfect Breading:
- Use one hand for wet ingredients and the other hand for dry ingredients to avoid clumping in the coating mixtures.
- Ensure your food is dry before coating it with the Dijon mixture. Any moisture on the surface can prevent the breading from sticking properly.
- For a thicker coating, you can double-bread the food by repeating the dredging process and applying a second layer of the dry coating.
- If you want a extra crispy texture, you can use panko breadcrumbs, which are larger and flakier than traditional breadcrumbs.
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Frequently asked questions
There are several recipes that use Dijon mustard cooked in a pan. Here are some examples:
- Dijon mustard sauce for roasted meats
- Creamy Dijon chicken
- Pork chops with Dijon cream sauce
- Dijon mustard vinaigrette
- Dijon mustard marinade
To make a Dijon mustard sauce for roasted meats, heat pan drippings in a skillet or roasting pan over high heat. Stir in Dijon mustard and pour in chicken stock or apple juice/wine. Bring to a boil while scraping the browned bits off the bottom of the pan.
For creamy Dijon chicken, sauté some shallots in butter until softened. Simmer with white wine, dried thyme, and Dijon mustard. Stir in heavy cream at the end. Use boneless, skinless chicken breasts cut into three equal-sized pieces and pounded to an even thickness. Lightly brown the chicken on both sides, then remove from the pan and set aside. Add the wine to the pan and increase the heat to high. When most of the wine has evaporated, add water, mustard, and thyme. Simmer until reduced by half, then add the chicken back to the pan and coat with the sauce.
For pork chops with Dijon cream sauce, brown the pork chops on both sides, then add chicken broth, cream, and a spoonful of Dijon mustard. Allow everything to simmer for a few minutes, then toss in some sliced petite potatoes. Transfer the pan to the oven and bake for another 20 minutes.
To make a Dijon mustard vinaigrette, combine pure maple syrup, apple cider vinegar, Dijon mustard, garlic, onion, and salt in a mason jar. Shake to emulsify, then pour over a salad.
For a Dijon mustard marinade, combine Dijon mustard with mayo, lemon juice, honey, and something spicy (like Cholula). Marinate chicken breasts or thighs, then cook them in the oven, on the stovetop, or on the grill.
