Dijonaise is a different preparation than this recipe. I have made Dijoniere Sauce both as a butter cream and a butter sauce in the past. This recipe is the butter cream version.
The easiest way to ruin this sauce is to add too much dijon mustard. Dijon mustard is full of flavor so just a little bit is plenty. When making this sauce, keep in mind that you want be able to taste the shallots.
Recipe: Cut a 6 to 8 ounce flounder filet in half.
Dredge the flounder in flour.
Dredge the filets in egg wash.
Dredge the filets in unseasoned fine bread crumbs.
Heat a saute pan over medium/medium high heat.
Add 2 unsalted butter pats and a splash of olive oil.
Add the breaded flounder filets.
Pan fry and saute the flounder on both sides, till it becomes golden brown.
Set the filets on a dry towel to drain off the excess grease.
Keep the flounder warm on a stove top.
Dijoniere Sauce Recipe: Heat a saute pan over medium heat.
Add 2 pats of unsalted butter.
Add a chopped small shallot.
Add a minced garlic clove.
When the shallots turn clear, add a splash of brandy.
Add a small dab of dijon mustard.
Stir the sauce till the mustard is blended into the sauce.
Add a few capers.
Add sea salt and white pepper.
Add a squeeze of fresh lemon juice.
Add a small splash of cream.
Reduce the cream gently.
Add 2 pinches of finely chopped parsley.
When the sauce becomes a thin medium consistency, then it is ready.
Remove the sauce from the heat.
Assembly: Set the flounder filets on a plate.
Spoon the dijoniere sauce over the fish on the plate.
Place steamed, buttered tournee potatoes, zucchini and carrot on the plate.
Place two steamed and buttered pearl onions on the plate.
Garnish with a petite lemon fan.
The flavor is pure dijon heaven! This is a very nice sauce for fish, veal or chicken. Dijoniere Sauce was very popular in the 1980's and 1990's. This flounder recipe's flavor is so fine! ... Shawna
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