Tag Archives: lemon juice

Homemade Mayonnaise

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Yield: 2 Cups | Total Time: 20 Minutes

You know that moment when you go to make a sandwich and you realize…..

where’s the mayo?

Which begs the question…..

“Got Mayo?”

Dum dum dummmmm……

“No! I don’t! Now what do I do? I’ve only got 30 minutes before I have to be out the door and I need to finish the potato salad I promised to bring to the potluck that begins in one hour!”

Well, I’ve had moments like this, and recently that moment happened during the middle of a snowstorm when all I wanted to do was make myself an egg salad sandwich. As you may know from watching my videos, my husband Mark and I live so far out in the country that we don’t even have garbage or recycling pick-up. (Translation: Winter Storm = Where Did The Road Go?) I’ve been saving all the glass jars, however, and thought… maybe I can use one to fill with some homemade mayonnaise!

But…

How to make homemade mayonnaise?

Now you might be thinking that learning how to make mayo at home is going to be hard. Like, how do you make mayonnaise? I thought it would be hard, too, but it really isn’t – unless you struggle with patience because getting a great quality homemade mayo that isn’t goopy will take about 15 minutes of your time – and some elbow grease if you don’t have an electric stand mixer. (Which is great if you can’t get to the gym because of, you know…. snowstorm….)

Fresh mayonnaise is mostly made up of egg and oil. Those two don’t typically mix all that well unless you emulsify them. This is where the lengthy and high speed whisking comes in – lengthy because you only want to add the oil one drop at a time (very important for that light and creamy texture that makes mayo so spreadable) and high speed because you want to add air while doing it.

While egg and oil make a great mayo base, they don’t have a lot of flavor on their own. That is why even the most simple mayonnaise recipe is flavored with other stuff like vinegar, lemon, and mustard. (It should be, anyway. Have you read the ingredient label on the store bought stuff? The ingredients used to make mayonnaise should never sound like a lesson in chemistry.) Vinegar, lemon and mustard give this homemade mayonnaise that characteristic tang that makes mayo so yummy. Its for this reason you can probably make your own mayo right now because these basic ingredients are things most people already have in the kitchen or pantry (which is great news if you are snowed in and really want that egg salad sandwich!)

Now for anyone who knows me well, you know that I can’t just stick to basic when it comes to recipes. I dug around my pantry and found apple cider vinegar, so of course I had to throw that in there because, you know, it’s healthy, as is mayo made with olive oil… so I added that in there, too. I will sometimes sweeten the tangy bite a little bit by using honey dijon mustard, but feel free to use regular or plain dijon if you have it. Any mustard will do, it all depends on your preference.

Now for the sriracha… don’t omit it. Six drops won’t make your diy mayonnaise taste spicy, but they will round out the acid just right. Of course, you can add as much as you like, especially if you like things hot. I just prefer to add more flavors as I use the mayo for various recipes, like my Germaniana potato salad or Dilly-Horse Tartar Sauce – which goes great with my 30-Minute Amazing Cod Dinner. (I think I’ve just made my dinner menu tonight simply with the act of creating this mayonnaise recipe!)

Still not convinced on how easy it is to make your own mayonnaise at home? Watch me making this mayo in the video below. I think that making this video was actually harder than making mayo by hand! This recipe comes together so fast that there was no time for second, third (or thirtieth) takes on this one, which means that Felix’s mad dash out of the room behind me had to stay in the final cut…

Gotta luv ‘dem!


Homemade Mayonnaise

Total Time: 20 Minutes

INGREDIENTS:

  • egg
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil
  • 4 drops lemon essential oil (or 1-2 tablespoons lemon juice)
  • 1/2 teaspoon salt
  • 1 tablespoon white vinegar
  • 1 tablespoon apple cider vinegar
  • 6 drops hot pepper sauce
  • 1 1/2 tablespoons dijon mustard

RECIPE DIRECTIONS:

1. Place the egg in the bowl of a stand mixer fitted with the whisk attachment. Beat the egg at high speed until pale and frothy, about 3 minutes.

How To Make Mayo At Home

2. Combine the vegetable and olive oils in a measuring cup that has a pour spout. With the mixer running, begin adding the oil to the egg one drop at a time. This may seem tedious, but adding the oil only one drop at a time will enable it to emulsify, giving the mayonnaise its light, fluffy texture. If you add the oil too fast, your mayonnaise will end up more like a soup that will eventually separate. Yuck! After adding about a 3rd of the oil, you may increase the drops to a very thin stream, backing off every few seconds to give the oil time to suspend into the mixture properly. As you keep this up, the mixture will begin to resemble mayonnaise. This whole process of adding the oil will take about 15 minutes. Be patient – you can’t rush this step!

Making Mayo

3. Once the oil is completely added to the mayonnaise, continue to whisk on high speed for another minute. While the mixer is still running at high speed, add the essential oil, salt, vinegars, hot pepper sauce, and mustard. Allow several seconds to pass in between each ingredient so that they don’t deflate the mayonnaise.

4. Stop the mixer and transfer the mayonnaise to a small glass jar with a tight fitting lid. The mayonnaise should be a pale yellow color. Store in the refrigerator until ready to use (the mayonnaise will firm up even more as it cools).

Fresh Mayonnaise

5. Serve as you would store-bought mayo; on sandwiches, in dressings, in salads, in mashed potatoes, in sauces… etc…

Simple Mayonnaise

How Do You Make Mayonnaise?
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Spicy Tofu with Coconut Cream Sauce

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Serves: 2 | Total Time: 15 Hours

Ahhh, the allure of vegetarian tofu recipes….

But what if you don’t know how to cook tofu?

Learning how to prepare tofu is easy. Trust me on this one – really. All it takes is a little planning ahead so that the tofu drains and marinates properly. The cooking part – that’s a cinch!

How to make crispy tofu doesn’t have to be a process that intimidates anyone, either. Just one ingredient is needed to get that delightful crunch on the outside…

…dum da dah…. dum dee dooo…

wait for it…..

wait for it…

Cornstarch!

Bet you never guessed that one, and cornstarch isn’t has unhealthy as you think. Although it doesn’t have a lot else going for it, cornstarch is GLUTEN-FREE, so it works great as a flour substitute for getting the crunch that makes tofu so fun to eat.

In this spicy tofu recipe, I flavored both the tofu and it’s crispy coating with a little punch. Don’t worry about the spice being too much, however, because the coconut cream sauce will compliment any heat – toning it down perfectly. Tofu is bland all by itself, so when it soaks up the spice, it does so with finesse.

Tofu is definitely not an ‘in-your-face’ kind of ingredient!

My favorite way to serve this spicy tofu is on a bed of cooked basmati rice. The rice becomes like a pudding when it soaks up all that coconut milk. 

Mmmmm, a vegetarian dish full of wonderful flavor.

Pure indulgence. (If I must say so myself!)


Spicy Tofu with Coconut Cream Sauce

Total Time: 15 Hours

Prep: 15 Minutes / Cook: 15 Minutes / Drain and Marinate: 14 Hours 30 Minutes

INGREDIENTS:

  • 14 ounces organic firm tofu
  • 2 tablespoons Soy Sauce
  • 1/2 teaspoon juice from a jar of pickled jalapeños
  • 1/2 teaspoon unseasoned rice vinegar
  • 1/2 teaspoon chipotle pepper in adobo seasoning
  • 1/4 teaspoon lemon juice
  • 2 drops Liquid Stevia Extract
  • 2 tablespoons cornstarch
  • 1/2 tablespoon yellow curry powder
  • pinch Organic Powdered Stevia
  • pinch salt
  • 1 tablespoon Organic Sesame Oil, plus more as needed
  • 15 ounces unsweetened organic coconut milk, full fat
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon red pepper flakes
  • Fresh cilantro, for garnish

RECIPE DIRECTIONS:

1. The night before: Drain the tofu by placing it on a small sheet pan lined with several paper towels. Cover the tofu with another several layers of paper towels then place something flat and heavy on top, like a cast iron skillet or a plate weighted down with something heavy. Refrigerate overnight.

How To Prepare Tofu

2. The morning of: Remove the tofu from the sheet pan and discard the liquid. To make the marinade, whisk together the soy sauce,  jalapeño juice, rice vinegar, chipotle pepper in adobo seasoning, lemon juice and liquid stevia in a measuring cup. Cut the drained tofu into 3/4 inch cubes and place them on a plate in a single layer. Pour the marinade over, then gently toss the tofu to coat. Be very careful not to break the tofu as it is very fragile when raw! Once coated, seat each tofu cube into the marinade remaining on the plate in a single layer. Cover with plastic wrap and refrigerate for a minimum of 6 hours.

Best Tofu Recipes

3. Twenty minutes before it is time to eat, sift together the cornstarch, curry powder, stevia powder, and salt in a shallow bowl. Carefully toss the tofu in the cornstarch mixture until each piece is coated. (Most, if not all, of the cornstarch mixture will be picked up quickly by the moist tofu, so you will need to work fast while being careful not to break the tofu.) Set aside.

How To Make Tofu Taste Good

4. Heat sesame oil in a skillet over medium-high heat. Make sure the skillet is searing hot before you add the tofu! Once the oil begins to smoke, add the tofu squares to the skillet in a single layer. Allow them to sear for about a minute on each side. To turn the tofu, use kitchen tongs or two spoons, but be careful not to crush the tofu. Keep turning until all sides of each square are light golden brown and crispy, but not burned. Add more sesame oil a teaspoon at at time to keep the skillet from drying out. This whole process will take 6-8 minutes, but you will need to constantly be turning the squares during this time. Once all sides of each square are browned, transfer the tofu to a plate.


Tofu Recipes
Spicy Tofu with Coconut Cream Sauce

Spicy Tofu with Coconut Cream Sauce

This vegetarian tofu recipe is spicy, crispy, and super easy to make. Both the tofu and it's crispy cornstarch coating are flavored with a little punch. Don't worry about the spice, however, because the coconut cream sauce will compliment any heat perfectly.
Prep Time 15 mins
Cook Time 15 mins
Time to drain and marinate: 14 hrs 30 mins
Total Time 15 hrs
Course Main Course
Servings 2 people

Ingredients
  

  • 14 ounces organic firm tofu
  • 2 tablespoons soy sauce
  • ½ teaspoon juice from a jar of pickled jalapeños
  • ½ teaspoon unseasoned rice vinegar
  • ½ teaspoon chipotle pepper in adobo seasoning
  • ¼ teaspoon lemon juice
  • 2 drops liquid stevia extract
  • 2 tablespoons cornstarch
  • ½ tablespoon yellow curry powder
  • 1 pinch organic powdered stevia
  • 1 pinch salt
  • 1 tablespoon organic sesame oil plus more as needed
  • 15 ounces unsweetened organic coconut milk full fat
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon red pepper flakes
  • fresh cilantro for garnish

Instructions
 

  • The night before: Drain the tofu by placing it on a small sheet pan lined with several paper towels. Cover the tofu with another several layers of paper towels then place something flat and heavy on top, like a cast iron skillet or a plate weighted down with something heavy. Refrigerate overnight.
  • The morning of: Remove the tofu from the sheet pan and discard the liquid. To make the marinade, whisk together the soy sauce,  jalapeño juice, rice vinegar, chipotle pepper in adobo seasoning, lemon juice and liquid stevia in a measuring cup. Cut the drained tofu into 3/4 inch cubes and place them on a plate in a single layer. Pour the marinade over, then gently toss the tofu to coat. Be very careful not to break the tofu as it is very fragile when raw! Once coated, seat each tofu cube into the marinade remaining on the plate in a single layer. Cover with plastic wrap and refrigerate for a minimum of 6 hours.
  • Twenty minutes before it is time to eat, sift together the cornstarch, curry powder, stevia powder, and salt in a shallow bowl. Carefully toss the tofu in the cornstarch mixture until each piece is coated. (Most, if not all, of the cornstarch mixture will be picked up quickly by the moist tofu, so you will need to work fast while being careful not to break the tofu.) Set aside.
  • Heat sesame oil in a skillet over medium-high heat. Make sure the skillet is searing hot before you add the tofu! Once the oil begins to smoke, add the tofu squares to the skillet in a single layer. Allow them to sear for about a minute on each side. To turn the tofu, use kitchen tongs or two spoons, but be careful not to crush the tofu. Keep turning until all sides of each square are light golden brown and crispy, but not burned. Add more sesame oil a teaspoon at at time to keep the skillet from drying out. This whole process will take 6-8 minutes, but you will need to constantly be turning the squares during this time. Once all sides of each square are browned, transfer the tofu to a plate.
Keyword easy tofu recipes, how to cook tofu, how to make tofu taste good, spicy tofu, stovetop tofu recipe, tofu with coconut cream sauce, vegetarian tofu recipes
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Germanicana (German-American Potato Salad)

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Serves: 6 |  Total Time: 1 Hour

German potato salad?

American potato salad?

Can’t decide?

This recipe incorporates both in one fantastic potato salad dish! You’ll get the creaminess of American potato salad along with the tangy bite of German potato salad, plus it can be served warm, cold, or room temperature.

When cooking the potatoes in this recipe, resist the temptation to add water. New red potatoes have enough of their own natural water… and if you have the patience to simmer them low and slow, they will cook in their own juices to produce the creamiest, most flavorful potatoes. 

The only caveat is that you will need a good pot with a tight-fitting lid to keep all that steam from escaping.

Every time I make this for a party or get-together, it becomes a new favorite for someone.

Will you be next?


Germanicana

(German-American Potato Salad)

Total Time: 1 Hour

Prep: 15 Minutes / Cook: 45 Minutes

INGREDIENTS:

  • 2 lbs. new red potatoes, skins on and halved (larger pieces quartered)
  • 4 tablespoons salted butter
  • 1/4 cup good quality olive oil
  • 1/3 cup whole milk
  • 1 tablespoon lemon juice
  • 3/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon ground black pepper
  • garlic clove, minced
  • 2 stalks celery, chopped
  • scallions, chopped
  • 1/4 lb. bacon, cooked and crumbled

RECIPE DIRECTIONS:

1. Melt butter and olive oil in a dutch oven with a fitted lid over medium heat. Add potatoes, cover, and reduce heat to medium-low. Simmer for 45 minutes, stirring only once in a while (not too much or you’ll loose that precious moisture), until the potatoes are soft all the way through and very slightly browned on the edges. Do not add water! The potatoes will cook in their own juices, maximizing flavor and creaminess. (If browning happens too early, reduce heat to prevent burning and uneven cooking.) Once cooked through (check with a fork), drain the potatoes. Discard the oil and transfer potatoes to a large bowl.

Red Potato Salad

2. In a smaller bowl, vigorously whisk together the milk and lemon juice until the milk thickens slightly and resembles buttermilk. Add the mayonnaise, vinegar, sugar, salts, and pepper and whisk until well combined. Set aside.

3. Once the potatoes have cooled down a bit, gently stir in the the garlic, celery, scallions, and bacon bits with a large wooden spoon. Pour mayonnaise mixture over potatoes and fold it in carefully until the potatoes are coated, be careful not to mash the potatoes. They may break apart a little, and that is ok. Large chunks are good, however! 

4. Serve the potato salad chilled or at room temperature with Wisconsin bratwurst, sweet and sour bread and butter pickles, and a cold beer.

Germanicana German American Potato Salad
Best Potato Salad
German American Fusion Potato Salad

Germanicana (German-American Potato Salad)

This recipe incorporates both German potato salad and American potato salad in one fantastic potato salad dish! You’ll get the creaminess of American potato salad along with the tangy bite of German potato salad, plus it can be served warm, cold, or at room temperature.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Salad, Side Dish
Cuisine American
Servings 6 people
Calories 470 kcal

Ingredients
  

  • 2 pounds new red potatoes skins on and halved (larger pieces quartered)
  • 4 tablespoons salted butter
  • 1/4 cup good quality olive oil
  • 1/3 cup whole milk
  • 1 tablespoon lemon juice
  • 3/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon ground black pepper
  • 1 garlic clove minced
  • 2 stalks celery chopped
  • 2 scallions chopped
  • 1/4 pound bacon cooked and crumbled

Instructions
 

  • Melt butter and olive oil in a dutch oven with a fitted lid over medium heat. Add potatoes, cover, and reduce heat to medium-low. Simmer for 45 minutes, stirring only once in a while (not too much or you'll loose that precious moisture), until the potatoes are soft all the way through and very slightly browned on the edges. Do not add water! The potatoes will cook in their own juices, maximizing flavor and creaminess. (If browning happens too early, reduce heat to prevent burning and uneven cooking.) Once cooked through (check with a fork), drain the potatoes. Discard the oil and transfer potatoes to a large bowl.
  • In a smaller bowl, vigorously whisk together the milk and lemon juice until the milk thickens slightly and resembles buttermilk. Add the mayonnaise, vinegar, sugar, salts, and pepper and whisk until well combined. Set aside.
  • Once the potatoes have cooled down a bit, gently stir in the the garlic, celery, scallions, and bacon bits with a large wooden spoon. Pour mayonnaise mixture over potatoes and fold it in carefully until the potatoes are coated, be careful not to mash the potatoes. They may break apart a little, and that is ok. Large chunks are good, however! 
  • Serve the potato salad chilled or at room temperature with Wisconsin bratwurst, sweet and sour bread and butter pickles, and a cold beer.
Keyword american potato salad, best potato salad recipe, german potato salad, germanicana, potato salad
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Homemade Blue Cheese Dressing with Yogurt

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Yield: 2 Cups | Total Time: 15 Minutes

I first made this recipe seven years ago. Then I lost the little piece of paper I had printed it on.

I never did forget about this blue cheese recipe, though. You know when something is so good that it sticks in your head forever? For me, that was this homemade blue cheese dressing with yogurt. 

You can imagine my excitement when I found this recipe last month while going through some old files on my computer. I had saved it somewhere after all! 

When emulsifying the egg yolk and olive oil, use your stand mixer at the highest speed to whisk the egg while drizzling in the olive oil at the slowest pace. It is the only way to get the creamiest blue cheese dressing possible without using mayonnaise. 

If you don’t have a stand mixer, you can still make this recipe, just allow yourself a lot more time and skip your workout at the gym today – this will more than cover for it.

I am so excited to share this recipe with you!  It truly is one of my favorites.


Homemade Blue Cheese Dressing with Yogurt

Total Time: 15 Minutes

INGREDIENTS:

  • 2 tablespoons Dijon mustard
  • salt and pepper to taste
  • 1 egg yolk
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic, finely chopped
  • 2/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons lemon juice
  • 16 ounces plain greek yogurt, full fat
  • 3 ounces blue cheese crumbles

RECIPE DIRECTIONS:

1. Using a stand mixer with the whisk attachment, combine the mustard, salt, pepper, and egg yolk on high speed until the mixture becomes pale and creamy. While the mixer is running, add the parsley and garlic.

2. Very slowly add the olive oil, a tablespoon at a time, while the mixer runs at high speed. Do not rush this step! Once the oil is added and the dressing has emulsified, add in the vinegar and lemon juice. Continue to mix until well blended.

3. Reduce the mixer’s speed to medium and add the yogurt until well combined, then turn off the mixer. Taste the dressing and season with more salt and pepper, as needed.

4. Remove the mixing bowl from the stand. Stir the blue cheese crumbles into the dressing with a rubber spatula. Transfer the dressing to a large jar with a tight-fitting lid and store in the refrigerator for up to two weeks.

Easy To Make Blue Cheese Dressing On Wedge Salad With Bacon And Tomatoes
Homemade Healthy Blue Cheese Dressing
Healthy Blue Cheese Dressing

Homemade Blue Cheese Dressing with Yogurt

This homemade blue cheese dressing with yogurt is very easy to make; it requires no mayo or sour cream, yet it is just as creamy as the original.
Prep Time 15 mins
Total Time 15 mins
Course Condiments, Salad
Cuisine American
Servings 2 Cups
Calories 63 kcal

Ingredients
  

  • 2 tablespoons Dijon mustard
  • salt and pepper to taste
  • 1 egg yolk
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic peeled and finely chopped
  • 2/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons lemon juice
  • 1 pound plain greek yogurt full fat
  • 3 ounces blue cheese crumbles

Instructions
 

  • Using a stand mixer with the whisk attachment, combine the mustard, salt, pepper, and egg yolk on high speed until the mixture becomes pale and creamy. While the mixer is running, add the parsley and garlic.
  • Very slowly add the olive oil, a tablespoon at a time, while the mixer runs at high speed. Do not rush this step! Once the oil is added and the dressing has emulsified, add in the vinegar and lemon juice. Continue to mix until well blended.
  • Reduce the mixer's speed to medium and add the yogurt until well combined, then turn off the mixer. Taste the dressing and season with more salt and pepper, as needed.
  • Remove the mixing bowl from the stand. Stir the blue cheese crumbles into the dressing with a rubber spatula. Transfer the dressing to a large jar with a tight-fitting lid and store in the refrigerator for up to two weeks.

Notes

Calories based on a serving size of 2 tablespoons.
Keyword blue cheese dressing with yogurt, blue cheese salad dressing, easy blue cheese salad, healthy blue cheese dressing recipes, homemade blue cheese dressing, how to make blue cheese dressing
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Cod with French Herbs in a Light Mustard Sauce

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Serves: 2 | Total Time: 15 Minutes

The first time I ever made this recipe, I was a single gal living in a little rental cabin on a serene lake in Putnam County, NY. I loved that place, and this recipe brings back fond memories of that time. 

This recipe became my go-to favorite when ever I was short on time and needed something healthy. I’ve made it for friends and passed the recipe along to family, and it gets rave reviews every time. I think it’s because this fish dish is just so incredibly simple and fast to make, yet tastes so good. 

You can whip this cod meal up for lunch since its so fast and light. It is very low in carbs, only 2 grams to be exact, so you won’t get a food coma after eating it – perfect for you go-getters who haven’t a minute to spare for slowing down! 

For dinner, I really like to dress a side of escarole with lemon juice and stick it on the plate with the cod. The bitter leaves with the lemon and mustard really works! 

Whoever said healthy, wholesome, gourmet meals couldn’t be easy and fast to make?


Cod with French Herbs in a Light Mustard Sauce

Total Time: 15 Minutes

Prep: 5 Minutes / Cook: 10 Minutes

INGREDIENTS:

  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 4 tablespoons white wine
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried tarragon
  • 2 teaspoons dried parsley
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 6-oz. cod filets

RECIPE DIRECTIONS:

Whisk all but the last two ingredients together in a small bowl. Set aside.

Heat olive oil in a skillet over high heat. Brown the cod filets ever so slightly in the oil, about a minute on each side. If they stick to the pan, use a metal spatula to loosen them gently while being careful not to break them apart.

Reduce heat to medium and add the mustard mixture over the fish in the skillet. Spoon any sauce that drips off into the pan back onto the filets. Cover and simmer for another 5 to 8 minutes, or until the fish begins to flake but still maintains its shape.

Serve the filets on plates with a lemon wedge and a side of escarole lettuce drizzled with lemon juice. Garnish with a grind of black pepper. 

If you are not too strict with your carb intake, this dinner goes great with a small side of steamed and buttered wild rice blend and a glass of chilled sauvignon blanc.


Fast and Easy Low Carb Cod Recipe With French Herbs
Cod With French Herbs Easy Recipe

Cod with French Herbs in a Light Mustard Sauce

Short on time? Need a low carb meal that you can whip up in 15 minutes? This easy and healthy recipe is big on flavor, packs in the protein, and has only 2 grams carbs per serving.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine French
Servings 2 people
Calories 440 kcal

Ingredients
  

  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 4 tablespoons white wine
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried tarragon
  • 2 teaspoons dried parsley
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 cod filets 6 ounces each

Instructions
 

  • Whisk all but the last two ingredients together in a small bowl. Set aside.
  • Heat olive oil in a skillet over high heat. Brown the cod filets ever so slightly in the oil, about a minute on each side. If they stick to the pan, use a metal spatula to loosen them gently while being careful not to break them apart.
  • Reduce heat to medium and add the mustard mixture over the fish in the skillet. Spoon any sauce that drips off into the pan back onto the filets. Cover and simmer for another 5 to 8 minutes, or until the fish begins to flake but still maintains its shape.
  • Serve the filets on plates with a lemon wedge and a side of escarole lettuce drizzled with lemon juice. Garnish with a grind of black pepper. 
  • If you are not too strict with your carb intake, this dinner goes great with a small side of steamed and buttered wild rice blend and a glass of chilled sauvignon blanc.
Keyword 15 minute meals, cod with french herbs, fast and easy dinners, fast easy healthy recipes, french herbs in cooking, gourmet at home made easy, super easy gourmet recipes
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