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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.

              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.


              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
                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.

                1. Love Ina Garten's recipe for Mustard Roasted Fish... It's divine!!!

                  1. Pommery Mustard Sauce made with Cream...goes great on grilled chicken or steak.

                    1. 3 T brown sugar, 4 t chinese mustard (or dijon) 1 T soy cauce, 1 T rice wine vinegar. Stir and slather over a nice piece of salmon. Roast or grill fish. Amazing.

                      1 Reply
                      1. re: shaebones

                        shaebones, that sounds great. i'm going to check out pommery mustard sauce- is that similar to maille? and fourunder, ii'll check out the ina garten recipe.

                        my husband doesn't care for berries or raisins, sadly, so i'll have to be cooking for one for the cranberry green onion recipe! escondido, the garlic tarragon sauce looks like a good weeknight meal, too.

                        Jzone, never thought of mustard butter. brilliant!

                        Thanks for all the good ideas everyone!

                      2. Slather it on chicken breasts, top with breadcrumbs (crushed nuts and herbs mixed in work well) and bake. Works with grain mustard, or Dijon or Bordeaux - but not ones that are particularly strong, like English mustard.

                        5 Replies
                        1. re: Harters

                          Good man, can you e-mail me your best Toad-in-the-Hole recipe? If you have time?
                          Hope all's well there with you and the Missus H.

                          1. re: mamachef

                            No need to email, Marci.

                            Almost needless to say, it's a Nigel Slater recipe:

                            Pay very good heed to his insistence that the recipe stands or falls by the quality of the sausages. There is nothing worse than a cheap and nasty banger.

                            1. re: Harters

                              Thanks so much! And for the advice, oh we are so lucky to have really amazing products available to us here. I've been wanting to do it, but also wanted to get a tried-and-true recipe. Oh, the juicy sausages nestled in their bed of custardy, crunchy golden goodness!!
                              Onion gravy, I think....
                              Glazed carrots, and some braised rainbow chard....
                              Proper dinner.

                              1. re: mamachef

                                Onion gravy - without question!


                          2. re: Harters

                            I do this a lot, but I normally pound them thin and pan-fry them. And it works well with port cutlets, too.

                          3. arugala, how's that nasty Irish flu you had? Did ya feed the fever?
                            It's just another way to use a nice mustard vinaigrette, but using it to dress room-temp lentils laid over a bed of mesclun, frisee, arugula, and then topped with a poached egg and some crumbly bacon? Divine. I also like to just use a nice grainy mustard and some various herbs to slather on a pork roast before baking - the glaze and pan juices make a wonderful jus. But the best, oh yes the very best, is with thinly sliced very rare beef on good bread. Maybe a schmear of horseradish or butter, but not much more than that. Side it with some pickled onions or Branson pickle, and a wedge of Caerphilly? And a pint back? Yum.

                            4 Replies
                            1. re: mamachef

                              Equal parts mustard and maple syrup - coat chicken, ribs, ham, whatever and grill - delicious!

                              1. re: mamachef

                                +1....pork roast LOVES mustard. And I love both. And I love mamachef's suggestions!

                                1. re: mamachef

                                  Love the lentil idea; I see that in my near future!

                                  1. re: mamachef

                                    Haha mamachef- totally stealing that -Irish flu! Love it! (though i hope not to have to use it for my own purposes for a very long while!) Similar to a other favorite of mine- the "catholic tax" which is the burden of paying two rents until marraige! But thanks, yes, the greens and starch were just what the doctor ordered :)

                                  2. Season and sear off a pork tenderloin. Remove from pan and slather with whole grain mustard and roll in fennel seeds to coat.

                                    Deglaze pan with apple cider vinegar and add in chopped apple slices with sliced onion, S&P.

                                    Add tenderloin back to pan on top of apples and onions and roast of until to desired internal temp.

                                    Let rest and serve!

                                    2 Replies
                                    1. re: Novelli

                                      I have a very similar recipe, only differences are...

                                      - Instead of vinegar use chicken stock.
                                      - to replace the acid use a couple spoonfulls of capers.

                                      1. re: Novelli

                                        I've been doing a very similar dish which adds the mustard at the end with heavy cream. It's really good.

                                      2. Arugula, I don't think anyone mentioned that heat changes mustard a lot and really tames it down so that's why these recipes use a lot of mustard.

                                        1. http://www.tasteofhome.com/recipes/Be...

                                          this is wonderful beef rouladen. I am making it for my niece's German au pair for Easter. Nice mustard flavor. Can add cream or sour cream to gravy.

                                          1. - egg salad or deviled eggs
                                            - combine with herbs to crust meat or fish
                                            - add to curry sauces
                                            - remoulade


                                            1. Rabbit with mustard is a classic French bistro dish. You can also slather mustard, mayo and cumin on a whole bluefish and grill it.

                                              1. I toss with EVOO & mustard when I do grilled veggies. A versatile side dish, or component for burgers, sandwiches, or salads.

                                                1. Short ribs marinated overnight with mustard and onions! Yum! The only way I make short ribs!


                                                  4 Replies
                                                  1. re: Jerseygirl111

                                                    What a nice idea, Jerseygirl111. Are those the only ingredients you use? And I'm assuming, you keep them in the marinade to cook? Do you add any liquid?

                                                    1. re: mamachef

                                                      Here's the recipe from my mom: 4 lbs beef short ribs, 4 med onions, sliced. Now combine:1/3 c prepared yellow mustard, 2TBSP lemon juice, 2 cloves garlic-crushed, 1TBSP sugar, 1tsp salt, 1 tsp pepper. In glass baking dish, spread marinade over meat. Place sliced onions on top. Cover and refrigerate for 24 hrs, turning occasionally and mixing in the onions. In saucepan, brown the ribs and onions-will be dry. Place in roasting pan, cover tightly, bake at 350 for 2hrs. Remove ribs from pan, mix drippings, gravy master, 1 c. Hot water and flour. Serve over ribs.

                                                      This is the only way I have ever eaten short ribs in my entire life. My husband loves this so much he sops up the gravy with bread. I have no idea where my mom got the recipe but I remember it from childhood...

                                                      1. re: Jerseygirl111

                                                        Thanks!! That's a REALLY nice-souonding recipe, and I'm going to make it.

                                                        1. re: mamachef

                                                          Great! Please let me know how it turns out! I have also made the marinade with Splenda and there was no discernible difference.

                                                  2. The dinner buffet at Spirit Mountain Casino here in Oregon makes a fabulous pork loin chop in mustard sauce dish, that stands up to the abuse food receives holding in such a setting. My mouth waters just thinking about it.

                                                    Both times I've tried to recreate it I've ended up either burning the mustard on the chops, or the recipe has a chokingly high amount of mustard in the sauce.

                                                    If any of our mustard lovers knows of such a recipe that they've made with success, please post a link or which cookbook it can be found in. My stomach awaits.

                                                    Thank you! :)

                                                    1. I make a shiitake mushroom sauce for steaks, basically sautéed the mushrooms, add whole grain or Dijon mustard, add a little port, cook this down while the steaks go on the grill, then add a little cream or half-n-half for the last few minutes.

                                                      Salmon and chicken with mustard are always big in our house too. I'll mix the mustard with a tiny bit of mayo or some horseradish depending on if we want spicy or mellow.

                                                      1. Par-boil brats or kielbasa in beer (with a little butter) and a sliced onion (caramelized or not, your choice - I don't usually bother). Then while you brown them on the grill (or under a broiler), reduce the beer/onion mixture down to a thick syrup and add your choice of mustard to taste. It's super easy, great with the brats and makes a great sandwich topping, as well.