It's my 200th post at Confessions of a Mormon Foodie! To commemorate it, wouldn't you know I'd post something as dirt simple as this Dijon mustard sauce. You'd think I'd go all out, or something. Not today, gentle readers. I'm too tired to go all out. Then again, that makes this easy recipe perfect for today.
In order to save time, I may cook up a bunch of things all at once, and then reheat and re-purpose them throughout the week. I don't always do this, but it does help me throw together quick meals when I don't have much time or energy. It also helps on those rare occasions when I just don't want to cook, but still want to eat something good and not resort to take-out.
The other day, for example, I had sauteed a bunch of chicken breasts. When I got home from work tonight, I just didn't have the energy to cook a whole meal for 5 hungry mouths, my own included. I didn't want a peanut butter sandwich, and I didn't want to order pizza. My girls do a fine job with boxed macaroni and cheese, but I wasn't up for that, either. What was I to do?
No worries. Quick meal time! I had cooked chicken breasts, frozen veggies, and a loaf of bread I'd made that morning. While the veggies were cooking in the microwave, I came up with this quick Dijon sauce for the chicken. After reheating the chicken and cutting some bread, I realized the whole meal had been thrown together in just over ten minutes.
Microwave safe bowl
Microwave (You had to have seen that coming, right?)
3 heaping tablespoons plain yogurt or sour cream
2 tablespoons Dijon mustard (a spicy brown mustard will do just as well)
1 tablespoon butter
pinch of sugar
dash of mixed Italian herbs
salt and pepper to taste
Mix everything together in a microwave safe bowl. Microwave on high for about 40 seconds, or until bubbly. Serve over cooked chicken, beef, fish, or just about anything else that you like to eat mustard with.
Was that quick (and simple) or what?
Makes about 1/3 of cup of sauce.
Yes, you could easily make this in a saucepan over the stove if you prefer.
Photo by Charles Thompson