Roast chicken with dijon mustard-thyme sauce

From Cook's Illustrated

Jean-Louis Gerin of Restaurant Jean-Louis in Greenwich, Connecticut, serves this sauce with butterflied baby chicken (poussin). The immersion blender transforms all the wonderful tasting (but not-so-wonderful looking) browned mustard bits and pieces into flecks, giving the sauce a smooth, more refined look.

Ingredients

1/2	cup Dijon mustard
1	tablespoon fresh thyme , stems removed
4	chicken breast halves
2	tablespoons butter
1 1/2	cups chicken stock
1/4	cup heavy cream

Instructions

1. 1. Mix Dijon mustard and thyme; coat chicken pieces with this marinade. Cover and refrigerate for 24 hours.

2. 2. Bring chicken to room temperature and heat oven to 350°. Melt 1 tablespoon butter in a skillet. Add 2 breasts and cook, skin side down, over medium-high heat, until well browned, about 6 minutes. Transfer breasts to a roasting pan. Repeat cooking process with remaining chicken, adding another tablespoon butter, if necessary. Transfer chicken to the oven; roast until juices run clear when pierced with a fork, 20 to 25 minutes.

3. 3. Meanwhile, add chicken stock to skillet; bring to boil, scraping up any brown bits that have stuck to the pan; simmer until stock reduces to 3/4 cup, about 10 minutes. Add cream; return to simmer for 1 minute. Pour sauce into an appropriate container. Submerge an immersion blender and blend until sauce is smooth and frothy. Place a piece of chicken on each of 4 dinner plates. Spoon a portion of sauce over each piece of chicken and serve immediately.

Mustard sauce with vermouth and thyme

From Cook's Illustrated

The Dijon mustard lends a creaminess to this sauce, while the whole-grain mustard adds texture and visual appeal.

Ingredients

1 1/2	cups chicken stock or canned low-sodium chicken broth
2	tablespoons cornstarch
2	tablespoons unsalted butter
3	medium shallots , chopped fine
2	cups dry vermouth
1	tablespoon brown sugar
1/2	cup Dijon mustard
1/4	cup whole grain mustard
1	tablespoon chopped fresh thyme leaves
	Table salt and ground black pepper

Instructions

Whisk together chicken stock and cornstarch; set aside. Heat butter in 12-inch skillet over medium heat until foaming; add shallots and sauté until softened, about 3 minutes. Stir in vermouth and sugar; increase heat to medium-high and simmer until alcohol vapors have cooked off, about 4 minutes. Whisk chicken stock and cornstarch mixture to recombine, then gradually whisk into simmering liquid; return sauce to simmer until thickened, stirring occasionally. Off heat, whisk in Dijon and whole-grain mustards and thyme; season to taste with salt and pepper. (Can be cooled to room temperature and refrigerated up to 2 days. Reheat in medium saucepan over medium-low heat.) Serve with ham.

Mid-South Carolina mustard sauce

From Cook's Illustrated

The pulled pork tossed in this mustard sauce was the hands-down favorite at a recent party. Though we prefer the flavor of Dijon mustard in this sauce, feel free to substitute other mustards to suit your taste.

Ingredients

1	cup cider vinegar
6	tablespoons Dijon mustard
2	tablespoons maple syrup or honey
4	teaspoons Worcestershire sauce
1	teaspoon hot pepper sauce
1	cup vegetable oil
2	teaspoons table salt
	Ground black pepper

Instructions

Mix all ingredients, including pepper to taste, in medium bowl.

Honey-mustard vinaigrette

Adapted from Cook's Illustrated

Ingredients
2 tablespoons red wine vinegar
3 medium shallots , minced (about 1/4 cup)
1 tablespoon Dijon mustard
2 teaspoons honey
2 teaspoons grated orange zest
1/4 cup olive oil
Table salt and ground black pepper

Instructions
Whisk vinegar, shallots, mustard, honey, and orange zest in medium bowl; whisk in oil. Season to taste with salt and pepper.

Honey-mustard dipping sauce

From Cook's Illustrated

About 1 cup. Published May 9, 2006.

If you like your honey-mustard sweeter or spicier, increase the amount of honey or mustard, respectively.

Ingredients

1/2	cup Dijon mustard
6	tablespoons honey
	Table salt and ground black pepper

Instructions

1. Mix the mustard and honey together until smooth, then season with salt and pepper to taste.

2. To Make Ahead: The sauce can be refrigerated in an airtight container for up to 1 week.