Time 10m Yield 2 Number Of Ingredients 4 Steps:
Combine cream cheese, yogurt, lemon juice, and mustard in a blender until smooth. Transfer mixture to a small saucepan and heat over medium-high heat until hot, about 3 minutes.
Time 20m Yield 1 cup. Number Of Ingredients 7 Steps:
In a small heavy saucepan, whisk mayonnaise and milk until blended. Cook and stir over low heat for 3-4 minutes or until warmed. Add the lemon juice, zest, salt, and pepper; cook and stir until heated through. Serve immediately with asparagus or vegetable of your choice. Refrigerate leftovers.
Time 7m Yield 4 Number Of Ingredients 6 Steps:
Whisk mayonnaise, sour cream, lemon juice, mustard, paprika, and hot pepper sauce together in a small saucepan over medium heat until warmed through, 2 to 3 minutes.
Time 10m Number Of Ingredients 4 Steps:
In a small saucepan combine sour cream, mayonnaise or salad dressing, lemon juice, and mustard. Cook and stir over low heat until hot. Serve with vegetables, poultry, fish or eggs. Makes 1/2 cup sauce (eight 1-tablespoon servings).
Time 6m Yield 2-4 serving(s) Number Of Ingredients 6 Steps:
Melt the butter over medium heat. Add flour and cook for 1 min. while stirring with a whisk or fork. Remove from heat. Add milk. Whisk until smooth. Beat in the egg yolk and cook for 1 min. Stir in the lemon juice, salt and pepper. Serve over scrambled eggs, cooked asparagus, broccoli or spinach.
Yield Makes 4 servings Number Of Ingredients 13 Steps:
Using 3 1/4-inch biscuit cutter or clean 6-ounce tuna can as template, cut ham slices into rounds. Whisk mayonnaise, 1 1/2 teaspoons Dijon mustard, orange juice, grated orange peel, and fresh lemon juice in small bowl to blend. (Ham and sauce can be prepared 1 day ahead. Cover separately and refrigerate.) Preheat oven to 300°F. Fill large skillet with enough water to reach depth of 2 inches. Add white wine vinegar and 1 1/2 teaspoons salt to water. Bring to simmer over high heat. Reduce heat to medium-low. Spread 3 tablespoons butter and some additional Dijon mustard over split sides of English muffins. Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat. Add ham rounds and cook just until beginning to brown, about 1 minute per side. Place ham atop prepared English muffins. Arrange English muffins on baking sheet. Keep warm in oven while preparing eggs. Crack eggs into skillet of simmering water. Cook until whites are set and yolks are set to desired doneness, about 3 minutes for medium-set yolks. Using slotted spoon, transfer eggs to plate. Stir sauce in top of double boiler over simmering water until just heated through, about 2 minutes. Season sauce to taste with salt and pepper. Place 1 egg atop ham on each prepared muffin half. Spoon warm sauce over eggs, sprinkle with basil or parsley, and serve immediately.
Time 10m Yield 6 serving(s) Number Of Ingredients 5 Steps:
In saucepan, combine all ingredients. Cook over low heat just until thickened, stirring constantly. Do not boil. Serve with cooked vegetables or fish.
Time 20m Yield 4 servings. Number Of Ingredients 6 Steps:
Place broccoli in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender., Meanwhile, in a small saucepan, combine the cream cheese, egg, lemon juice, salt and pepper. Cook and stir over low heat for 3-5 minutes or until sauce is thickened and reaches 160°. Serve with broccoli.
