Mustard Cream Sauce

Let me start by saying, I think everything is better with a little sauce. Okay, not “everything”, but anything you can pair up with a tasty one. When I saw this recipe, it was a no-brainer that I had to try it since I love mustard. The reviews on it were incredible, but I don’t always believe the hype. However, they were all true! I can tell you, that I could eat this straight from the spoon (and possibly have… oops). I made this to go with pistachio-crusted chicken, but it would be great with fish, pasta, and even as a sandwich spread. Maybe I’m just biased because of my affection for mustard, but I think this might be one of the best sauces I’ve made.



  • 1/2 cup dry white wine
  • 1/4 cup shallots, chopped
  • 1 cup heavy whipping cream (can use Half & Half, or milk)
  • 2 tbsp. Dijon mustard
  • 1 tbsp. chopped fresh basil (or 1 tsp. dried)
  • 1 tbsp. chopped fresh dill (or 1 tsp. dried)


  1. Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes.
  2. Reduce heat to medium-high. Add whipping cream and simmer until reduced to about 3/4 cup, about 2 minutes.
  3. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors.
  4. Season sauce to taste with salt and pepper.
Source: Bon Appétit

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Creamy Cheese Grits

If you’re from the South, then you know ALL about grits. If you’re not familiar with them, they are a staple in every Southerner’s kitchen and can be found on practically every restaurant menu in the Southern states. They mainly consist of hominy (dried maize kernels which have been treated with an alkali) and are similar to polenta. Grits can be served hot or cold and as a base for a multitude of dishes from breakfast to dessert, depending on the additives. Shrimp with grits is a very common dish on the east or Gulf coast. It is also common for people from above the Mason-Dixon line to have sugar with their grits. So, now that you got the low-down on grits, I suggest you try out this recipe and enjoy a good ol’ Southern dish.


  • 1 cup (8 oz.) chicken broth
  • 2 cups low-fat or fat-free milk
  • 1 cup heavy cream (see below for healthier/lighter options)
  • 1/2 tsp salt
  • 1 cup uncooked quick-cooking grits
  • 3/4 cup shredded 2% reduced-fat sharp Cheddar cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 tsp hot sauce
  • 1/4 tsp ground white pepper


  1. Place a medium saucepan over medium-high heat. Add the broth, milk, cream & salt. Slowly whisk in the grits.
  2. When grits begin to bubble, turn heat down to medium low and simmer, stirring frequently with a wooden spoon.
  3. Allow to cook about 10 minutes or until thickened and smooth.
  4. Remove from heat and stir in cheeses, hot sauce & pepper. Thin out with a little extra milk, if desired.

* To make this lighter/reduce calories, you can omit the cream altogether & substitute water or increase the chicken broth or milk. Ratio is 1 cup grits to 4 cups liquid.

Pecan-crusted Halibut with Dijon Cream Sauce

The pecan coating adds a nice crunch to this flavorful fish recipe. You can also use this for chicken!

Pecan-crusted Halibut
Recipe courtesy of Coastal Living


  • 1 cup all-purpose flour
  • 1/2 tsp sea salt
  • 3/4 tsp freshly ground black pepper
  • 2 tsp coarse grained dijon mustard
  • 2 large eggs
  • 1 1/4 cups pecans, finely chopped (I like to use candied pecans to add a little sweetness)
  • 1 1/4 cups fresh or dried breadcrumbs
  • 8 (6 oz) skinless halibut fillets
  • 1/4 cup butter (or substitute olive oil)
  • Dijon cream sauce


  1. Combine flour, salt and pepper in a shallow bowl.
  2. Whisk mustard and eggs in another shallow bowl.
  3. Combine pecans and breadcrumbs in a third shallow bowl.
  4. Dredge each halibut fillet in flour mixture, shaking off excess.
  5. Dip halibut in egg mixture to coat; drain excess.
  6. Place halibut in pecan mixture, pressing slightly to coat both sides of the fillet.
  7. Melt 2 tbsp butter over medium heat (or use a little olive oil).
  8. Add fillets, in batches, and cook 2 minutes on each side or until lightly browned, adding additional butter or olive oil, as needed.
  9. Arrange fillets on a foil-lined baking sheet.
  10. Bake at 350F for 10 minutes or until done.
  11. Serve with dijon cream sauce.

Dijon Cream Sauce

This sauce goes with the Pecan-crusted Halibut recipe.

Recipe courtesy of Coastal Living


  • 1 cup heavy whipping cream
  • 1/2 cup coarse dijon mustard
  • Sea salt
  • Freshly ground black pepper


  1. Combine cream and dijon in medium saucepan.
  2. Whisk constantly over low heat for 3 minutes or until heated.
  3. Season to taste with salt and pepper.