Mustard Sauce

 
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btaylo24
King of the PowderRoom


Joined: 23 Nov 2006
Location: OZ

PostPosted: Sun Nov 26, 2006 10:45 pm    Post subject: Mustard Sauce Reply with quote

Guys

I want to make my wife a nice Steak Dinner, for putting up with me being a big wally!

Does anyone have a nice Mustard Sauce recipie? Not tooo hot but with a nice smooth taste? The sauce would be used as a dressing for the steak thumbs

I am a crap cook, but an going to give it a go!!!

Its about time I got off my arse and did something for her...

Cheers

Barry
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Skylace
Admin


Joined: 29 Apr 2006
Location: Pittsburgh, PA

PostPosted: Mon Nov 27, 2006 3:09 am    Post subject: Reply with quote

* tablespoon sesame seeds
* 3 tablespoons dry mustard
* 2 tablespoons hot water
* 3/4 cup soy sauce
* 1 small garlic clove, minced

Preheat oven to 350?. Spread sesame seeds out in a baking pan; toast in the oven for about 10 minutes, until browned and aromatic. Mix mustard and water in a small mixing bowl until it forms a paste.
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btaylo24
King of the PowderRoom


Joined: 23 Nov 2006
Location: OZ

PostPosted: Mon Nov 27, 2006 5:46 am    Post subject: Reply with quote

Skylace

Is it your own recipe, and does it taste good?

cheers

barry
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Aja
Reggae Ambassador


Joined: 24 Jun 2006
Location: Lost Londoner ..Nr Philly. PA

PostPosted: Mon Nov 27, 2006 11:09 pm    Post subject: Reply with quote

Heres another one .... yes I have tried it .....Yes it is good Razz

Steak ? la Moutarde

Steak with creamy mustard sauce

INGREDIENTS:
4 New York Strip streaks
2 Tablespoons peanut oil
2 Tablespoons butter
2 Tablespoons chopped shallots
1/4 cup cognac
1-1/2 cups heavy cream
1 Tablespoon Dijon mustard
salt and freshly ground pepper

PREPARATION:
1. Sprinkle both sides of the steak with salt and pepper.

2. Heat the oil in a large heavy skillet. When the oil is very hot, add the steaks and cook for 4-5 minutes on each side or to the desired degree of doneness.

3. Remove the steaks to a serving platter, cover and keep warm.



4. Pour off the fat from the pan. Add the butter and melt. When the foam has subsided, add the shallots, cook about 1 minute.

5. Add the cognac and flame it.

6. Add the cream and bring it to a boil. Cook over high heat, stirring for 5 minutes.

7. Remove from the heat and stir in the Dijon. Taste and add some salt and pepper. Pour in the juices that have accumulated from the steaks.
To serve:
Strain the sauce over the steaks and serve.

Very Happy

http://www.hbo.com/thewire/about/
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btaylo24
King of the PowderRoom


Joined: 23 Nov 2006
Location: OZ

PostPosted: Tue Nov 28, 2006 3:08 am    Post subject: Reply with quote

Now that looks nice, I will give that one a go I think...
Hopefully I will not burn down the house!

Cheers everyone

Barry Cool
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Skylace
Admin


Joined: 29 Apr 2006
Location: Pittsburgh, PA

PostPosted: Tue Nov 28, 2006 4:01 am    Post subject: Reply with quote

Not to sure what had happened to my earlier reply! Laughing But I've used it before and it's good!
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btaylo24
King of the PowderRoom


Joined: 23 Nov 2006
Location: OZ

PostPosted: Tue Nov 28, 2006 4:43 am    Post subject: Reply with quote

They both look delicious!

Thanks for sharing

Barry
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