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mustard lovers, whats your favorite recipe with mustard?

I love grainy mustard and looking for some new ways to eat it besides potatoes and in salad dressings. Thanks!

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  1. grate garlic into mustard, add thyme and cinnamon and black pepper. Coat chicken parts with this mixture and then roll in breadcrumbs. Bake at 350 for 2 hours dotted with butter.
    Mustard Chicken!

    4 Replies
    1. re: magiesmom

      um, YUM. mustard, thyme and cinnamon combo is making my mouth water.

      1. re: magiesmom

        Cinnamon is an interesting inclusion! I love mustard chicken too!

        I soften butter and add 3 tablespoons of mustard and fresh thyme and keep quarters in the frig to use for all sorts of things.

        Grain mustard is a big star in my pot roast.

        1. re: HillJ

          As for mustard butter I love the following mixture. I wrap in plastic wrap in a little log and slice bits off as needed. Keeps for a week or more in the fridge or practically forever in the freezer.

          1/4 lb Butter
          2 tbsp Dijon Mustard
          2 tbsp Grainy Mustard
          1 tbsp Dry Mustard
          1 tbsp Yellow Mustard
          2 tbsp Lemon Juice

          Awesome on steamed or grilled veggies especially asparagus.

        2. re: magiesmom

          magiesmom, do you have an exact recipe for that? Id love to try it, but would hate to get the proportions wrong and ruin it.

          also, topping it with that mustard butter sounds awesome

        3. I have a 1970s recipe that I brush off once in awhile, it's a warm mustard sauce that you pour over a block of cream cheese and serve with crackers. People used to go wild for it (I did myself and got the recipe from a friends mother) if you're into retro I'll dig it out. IIRC it's made with mustard powder though.

          Oh and I just found a cornish game hen recipe in my old files that was made with mostly dijon and white wine, I thought it was so elegant at the time.

          4 Replies
          1. re: coll

            oh, yes -- both, please, if you can. Totally into retro these days.... everyting old is new again -- and maybe I will be, too, one of these days!

            1. re: peppergal

              Old age has some advantages.... old, tried and true recipes like these for one.

              HOT MUSTARD APPETIZER
              1/2 cup cider vinegar
              1/2 cup dry mustard (one whole small can)
              Stir together in a bowl (or shake in a jar).
              Shake well and let stand overnight in the refrigerator.

              Next day:
              Beat 1 egg at room temp.
              Mix with 1/4 to 1/2 cup sugar and a dash of salt.
              Add mustard mixture to this in small saucepan and cook on low, stirring constantly until the mixture thickens and coats a spoon.
              Let cool.

              Add 1 to 2 heaping teaspoons of mayonaisse. Stir well.
              Pour over 8 oz room temp block of cream cheese.
              Serve with crackers.

              DEVILED ROCK CORNISH HENS

              Place each bird on a piece of tin foil large enough to envelope it.

              Sprinkle with salt and pepper, then rub with dijon mustard. (I'm pretty sure I used to make this with Grey Poupon, back in the day before imported mustards were widely available)

              On each bird, put 1 tsp chopped shallots, 1 Tbsp butter and 3 Tbsp white wine.

              Fold foil over, wrapping tightly but allowing room for expansion.

              Heat oven to 400 degrees. Bake for 50 minutes or until done.

              1. re: coll

                Oh, my gosh, coll. These sound wonderful! Thanks so much for sending them along. These oughta put some kick in this ole gal's step! Can't wait to try them.

                1. re: peppergal

                  Thanks to you too; I haven't made either in years but not that I have the recipes out, I'll have to give them another try, for old times sake!

            1. Brown chicken pieces, remove from pan. Saute onion and garlic until barely golden, then deglaze with white wine. Add heaping tablespoons of mustard and stir until well blended, then add tarragon to taste. Add chicken back and cook until nice and tender. Serve with rice, reducing sauce if necessary or adding a little water if too thick.

              2 Replies
              1. re: escondido123

                This recipe is similar. The addition of cranberries gives you the sweet/savory combination that I like. It calls for dijon but I would think that a grainy mustard would be fine.

                Chicken Tenderloins with Cranberry Mustard Sauce

                1 lb chicken tenderloins
                Flour
                2 tbsp butter
                2 tbsp oil
                2/3 c dry white wine
                2/3 c chicken broth
                3 tbsp country style Dijon
                1 1/2 tsp corn starch
                1 1/2 tbsp. water
                1/2 c dried cranberries
                1/4 sliced green onions (green part only)

                Lightly toss chicken pieces with flour. Shake off excess. Sprinkle lightly with salt and pepper.

                Heat 1 Tbsp of butter and oil in a large skillet. Add half of the chicken; cook for 2 minutes, turn once until chicken is golden brown and cooked through.

                Add more butter and oil if needed. Remove to a platter: keep warm. Repeat with remaining chicken.

                Add wine, chicken broth and mustard to skillet, scraping up brown bits.

                Combine corn starch and water in bowl. Stir into skillet. Add cranberries. Boil 1 to 2 minutes until sauce thickens. Stir in green onions; cook 1 more minute. Pour sauce over chicken.

                Makes 4 servings.

                1. re: valerie

                  If you reduce the sauce, I don't think there is need for cornstarch, especially since you have floured the chicken. The cranberries and green onions take it in a different direction and without the tarragon, it is a different dish, though it could be just as good or better. b PS If you want to enrich the tarragon/mustard dish you can swirl in a tablespoon or two of butter once the sauce is almost done.

              2. Yesterday I marinated salmon filets in a little maple syrup, white wine and whole grain mustard, then baked them. I reduced the marinade and added a bit of butter to make a sauce, and served it with mashed potatoes. Mmm, good.