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Dijon Mustard

Soop Mar 25, 2009 03:44 AM

Since Dijon always goes off before I get to use the whole jar, is there a way to mix some other stuff to make it, like English mustard and mayonaisse?

  1. a
    Andita Mar 28, 2009 09:46 PM

    What do you mean by "goes off"? spoils? gets eaten up by your family?

    1. k
      kali_MM Mar 25, 2009 03:13 PM

      Silly story, but perhaps pertinent to the expiry date...

      A long time ago when I was in university and driving a Ford Festiva, I went shopping and bought some Grey Poupon. Because I had the attention span of a goldfish at the time (and more than likely, put the groceries on the credit card that my farther foolishly, but lovingly gave me), I didn't notice that the Grey Poupon had rolled into the back seat. About four weeks later, I did, and figuring that the mustard was probabl;y gone bad due to the shock treatment, and the heat, decided that I would just keep it there until I found a limo.

      Advance two years....

      I'm driving in the car with a friend who has been in it before and accepted the "I have Grey Poupon in my car, because one day I'll be next to a limo, and I want to have something appropriate to offer" story, and two of her accquaintances. We're on a trip to their place.

      All of a sudden, my friend who is Grey Poupon Cognosceinti (GFC) spies a Limo passing us. A chase ensures.

      I have no idea what the driver thought. There he was, innocently driving a limo when a red Ford Festiva comes barreling after him, chasing him down streets and alleys, then finally cornering him. If it wasn't Lethobridge, Alberta, we'd probably have been greeted with gunfire. All I can say is that the chase took twenty minutes, the non-GPCs were terrified and confused, and I'm sure the limo driver and his passengers were as well.

      When we finally got him pulled over in an alleyway and passed him the Grey Poupon (I won't tell you what the conversation was like in the car beforehand, but I'm sure you can imagine), the driver's face was... completeley baffled.

      Then... after a carload of 20 something university girls gave him some mustard... completely priceless.

      I still can't imagine what he said to his passengers, as we drove off after the hand-off.

      And I really hope they didn't eat it...

      2 Replies
      1. re: kali_MM
        Soop Mar 26, 2009 03:58 AM

        You crazy! :D

        1. re: kali_MM
          OCEllen Mar 28, 2009 10:04 PM

          Amazingly superb!!! Such wild courage! Love it!

        2. f
          fbf242 Mar 25, 2009 07:21 AM

          How long does it take for you to use it up? I always think of mustard as one of those condiments that "never" goes bad.

          7 Replies
          1. re: fbf242
            Soop Mar 25, 2009 07:27 AM

            It always reaches the best before date before I use it. I tend to want it for beef sandwiches.

            1. re: Soop
              HaagenDazs Mar 25, 2009 07:48 AM

              Read the list of ingredients on bottled salad dressings and then read these ingredients: Olive oil, vinegar, mustard, salt, pepper. A vinaigrette is as simple as that.

              1. re: Soop
                h
                Humbucker Mar 25, 2009 11:43 AM

                The best before date can be disregarded; like ketchup, it lasts a long, long time. There really aren't any highly perishable ingredients in it.

              2. re: fbf242
                d
                dagwood Mar 25, 2009 08:35 AM

                I'm with you. I don't pay any attention to the "best by" dates on pantry items. I use mustard and the like well beyond it. It has never gone bad, to the best of my knowledge.

                1. re: dagwood
                  margshep Mar 25, 2009 12:32 PM

                  That was my first thought on this thread. Mustard go off ??? How can that happen?

                  1. re: margshep
                    HaagenDazs Mar 25, 2009 12:39 PM

                    Mustard has a high vinegar content but that doesn't fix everything. Granted, we are talking about a best by date, not an expiration date, but even mustard doesn't last forever. If someone handed me a jar with a date from a couple years ago, I don't think I'd hesitate throwing it in the trash. Freshness is an obvious factor here though.

                  2. re: dagwood
                    m
                    MakingSense Mar 25, 2009 03:32 PM

                    The "best by" does have meaning. The stuff loses its quality after time.
                    If you have a jar that's been sitting in your cupboard for over a year or two, compare it to a freshly opened jar, and you should be able to tell the difference quite easily.
                    Buy what you think you'll use in a reasonable amount of time. Replace it when it starts to get old. It's not that expensive.
                    Why should you ruin good food by using depleted condiments?

                2. HaagenDazs Mar 25, 2009 07:18 AM

                  Salad dressings (vinaigrettes)? Marinades? Add it to tuna or egg salad along with your mayo. You can spread it onto something like a pork loin or tenderloin before you roast it. Mustard is really versatile and you can add it to lots of things.

                  1 Reply
                  1. re: HaagenDazs
                    kchurchill5 Mar 25, 2009 08:41 AM

                    Exactly, I use it for marinades all the time for pork chops, tenderloins, chicken even salmon. It is great mixed with herbs, honey, yogurt, preserves for a glaze over pork or chicken.

                    Vinaigrettes I use it all the time.

                    BBQ and other spicy sauces for chicken or ribs.

                    Ham glazed with brown sugar, current jelly and dijon, then just baked. Sometimes I will pick up an inexpensive one at the grocery store, spiral or not. Sams and BJ's have great prices on spiral cut. I use my own glaze and reheat. Great dinner and great leftovers for a few meals and cost effective these days.

                    How about lamb for Easter coming up. Also great with rosemary, garlic, olive oil and marinade over night and roast. Or a dijon sour cream will dill for a light dipping sauce for lamb.

                    Like HaagenDazs said, many uses. I make all kinds of things.

                  2. mcsheridan Mar 25, 2009 05:19 AM

                    http://www.recipesource.com/side-dish...

                    This will make a half-cup and have a refrigerator life of 3 months.

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