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Tips For Using Mustard

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I've never really used mustard before and I want to incorporate it into my foods and cooking, both the regular and Dijon varieties. Does anyone have any tips for me to use mustard? Any particular foods that mustard goes great with? Any specific recipes to recommend me to try? Is there an easy way to add mustard to my cooking to add flavor? Thanks!

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  1. Mustard, depending on the type, is great for salad dressings, marinades as well as incorporated into meat mixtures like meatloaf, meatballs, etc.

    Just about anything you can think of adding vinegar or Worcestershire sauce to, you can probably incorporate mustard into it in some fashion.

    1. As mentionedd salad dressing and marinades, etc.

      Chichen as in chicken dijon, corned beef. You'll get a lot of recipes especially for chicken dijon if you do a search. You can also add it to a coating that you will use for breading.

      Adding just a bit to a cream sauce also perks up many dishes.

      1. For making baked beans from scratch, or one of the things to use to doctor up bland canned baked beans like Campbell's.

        A little bit in macaroni and cheese gives it a little zip and offsets the richness of the cheese.

        1 Reply
        1. re: greygarious

          I always add a little bit of dijon or dry mustard to mac and cheese.

          Mustard works very well in salad dressings as an emulsifier- cuts out the need for so much oil.

          A drop of dijon or whole grain mustard makes a difference when making stuffed mushrooms. Gives a bit of an edge to a parsley/onion/mushroom/breadcrumb filling.

          I also like a sweet/spicy combo when it comes to mustard. I switch up the types of mustard depending on what I have- dijon, whole grain, spicy deli
          - mustard + apricot jam as a glaze for salmon
          - mustard + orange marmalade as a glue when breading chicken
          - mustard + ketchup + soy sauce + brown sugar + garlic as glaze for meatloaf
          - mustard + honey + balsamic + olive oil on arugula with shaved fennel
          - mustard + balsamic + pureed berries + olive oil as a salad dressing

        2. If you are a fan of Grilled or Pan Roasted Chicken Breast... Pommery Mustard Cream Sauce is an excellent combination. For plate presentation, use French Cut Breasts, single or double......these were a menu staple a decade ago in many restaurants.....and retro is fashionable again.

          Second, same as hummingbird above, I use mustard as the glue base to coat racks or lamb or veal with seasoned breadcrumbs or crushed nuts.

          1. There are few things that mustard doesnt go well with. Usually, it just finds itself as a blob on my plate as a condiment.

            In terms of meats, I find it goes less well with lamb than other meats,although I do use with lamb to "stick" a coating to, say, a chop or steak.

            Classic ingredient for salad dressing. Works with cream or other white sauces (classic with ham).

            I used to almost collect mustard - everytime I saw a new fancy one, I'd buy it. Now I just stick to four basics - Bordeaux, Dijon, English and a grain one.

            1. All good suggestions.

              I mix dry mustard and paprika with salt and pepper to season meat before I grill it. And I put prepared mustard in mayonnaise-based dressings for things like potato salad and egg salad.

              If you're ready to try making some mustard, here's my recipe for sandwich bliss:

              Homemade Mustard
              makes about 2 cups

              • 1/4 cup yellow mustard seeds
              • 1/4 cup black mustard seeds
              • 3/4 cup pomegranate vinegar (cider vinegar or other vinegar will do but a balance and flavorful one will give you the best results)
              • 1/3 cup water
              • 1 1/4 teaspoons honey
              • 1 1/2 teaspoon salt
              • optional: preserves to sweeten and add complexity, I used fig preserves

              Soak mustard seeds in vinegar and water at room temperature in a 16 oz straight-sided wide-mouth jar for 2 days. (I use a commercial salsa jar.) If seeds are not fully submerged, add just enough additional water to cover.

              Add honey and salt. Purée mixture in the jar with a stick blender to your preferred coarseness, about 2 minutes.

              Let rest and mellow for 2 weeks in the fridge. Then open the jar and adjust flavor and consistency with salt, jam or other sweetener and/or water to your personal preference. It's now ready for use.

              Notes:

                • This is a full bodied mustard. You can make it more mellow by increasing the proportion of yellow mustard seeds. Conversely, heat it up by increasing the black seeds.
              • Include any flavor you like like puréed roasted garlic, smoked salt, horseradish, wasabi, herbs.
              • If you get addicted to this stuff like my family is and you start going through mustard seeds fast, Penzeys is a good source for bulk orders of both color seeds.

              2 Replies
              1. re: rainey

                Thanks for sharing your recipe! I've never used preserves as a sweetener, but will try this the next time I make mustard.

                1. re: decolady

                  I hope you like it. My family loves this stuff and I never buy prepared mustard anymore.

              2. I agree with ipsedixit that mustard goes well in so many things! I am a particular fan of English mustard powder that adds a delicious flavour to almost anything you're using flour in, especially things like savoury scones or muffins, or to coat fish or chicken etc. Grain mustard goes well in cheese sauce for pasta, or cheese on toast, and I also mix it with anchovies and garlic to make a very savoury glaze for butterflied lamb leg. Finally, I often make a very nice stroganoff-type dish with pieces of pork and a three-mustard sauce; creme fraiche with mustard powder, grain mustard and Dijon. Yum yum!

                1. Let me also add one other thing to use mustard in.

                  If you are making an egg-white only omelet, you can beat into your egg whie a smidgen of yellow mustard to make it look like you've made the omelet with whole eggs.

                  1 Reply
                  1. re: ipsedixit

                    nice sneaky trick there! i'm gonna steal this idea.

                  2. I use dijon in salad dressings, marinades. Yesterday I marinated a T-bone steak in a mix of tomato paste and dijon and grilled it, it tasted great!

                    Regular mustard is a must in my german style potato salad or pasta salad. I actually like the taste of this mustard more than dijon so I add it to a roasted beet root or spinach salad dressing.

                    You can use mustard on meats before crusting with an ingredient to make it adhere. In meatballs and meatloaf it's yummy!

                    Dry mustard is great for dry rubs on meat, I mix it with paprika, or in indian food it's a must. Great in the bath too for aching muscles of a foot bath!

                    1 Reply
                    1. re: BamiaWruz

                      I forgot about mustard and potatoes! Spicy deli mustard is fantastic in mashed potatoes. I add tons of carmelized onions and a healthy squirt of mustard while I mash up the potatoes. Tastes like a knish filling.

                    2. Here's a good reference.
                      http://brands.kraftfoods.com/greypoup...

                      1. I add mustard to potato salad, tuna salad and stuffed eggs. Sometimes in chicken salad, too. And it's one of the ingredients in Welsh Rabbit/Rarebit. As others have mentioned, it goes in southern baked beans and is a good addition to macaroni & cheese. If you like fish, there are all kinds of recipes out there for various mustard glazed salmon.

                        We always use grainy mustard as a condiment with pork roasts. And it's great on sandwiches with the leftover pork. (That came from my German great-grandfather.)

                        My spouse loves different mustards, so I am always picking up one jar or another for him if I see something that looks interesting. He uses them a lot on sandwiches. One I found last year was a smooth jalapeño mustard that I thought went really well in mac & cheese.

                        Many people think you can't eat a hot dog without mustard.

                        1. mustard is a pantry essential for me. i always use mustard the way anyone would use a rub or marinade - it's great spread on porkchops or chicken breast (dust after with nutmeg and cumin) before roasting. it's also a great twist for a stroganoff variation. remember that heat kills the mustard taste so add it late in the cooking or it's flavor will be muted and dull.

                          for me dijon is dressing, grain mustard is for cooking - the strong english stuff is much better and you don't need alot. mustard also pairs nicely with horseradish and with honey.

                          1. I love, love mustard! There are some great suggestions on the thread already but here are some of my favourite recipes that use mustard.

                            Bon Appetit's Panko-Crusted Chicken With Mustard-Maple Pan Sauce
                            http://www.food.com/recipe/panko-crus...
                            Bon Appetit's Mustard-Roasted Potatoes
                            http://www.food.com/recipe/mustard-ro...
                            Martha Rose Shulman's Healthy Egg Salad With Fresh Herbs
                            http://www.food.com/recipe/healthy-eg...

                            1. I am not a condiment fan - in the sense of using mustard/ketchup/mayo to dress sandwiches and burgers and the like. Just dislike the cold goopy layer that make things slip and slide and get in the way of the main event, as it were.

                              However.

                              A thin layer of mustard on each side of a burger or steak *before* being seared (especially pan-seared, but a hot fire will work OK, too) enhances the crust that develops.

                              This likewise applies to the surface of roasted joints of meat (like leg of lamb or a ham (fresh or cured)), et cet. But I often like to add freshly minced herbs and garlic et cet to the mustard for those.