972 dry mustard recipes

Jezebel sauce is the Southern sweet-and-fiery condiment that stirs together fruit preserves, marmalade, dry mustard, and horseradish in 10 minutes flat. Pour it over cream cheese with crackers or serve it alongside baked ham.

Pickled green beans marinated in lemon juice, oil, and dry mustard with pearl onions for four days in a crock. Tangy, peppery, and crisp, these make a sharp side dish or cocktail snack.

Sweet and fiery pineapple mustard horseradish sauce with apple jelly and dry mustard. A no-cook condiment for ham, roast beef, or charcuterie boards.

German-style Käsespätzle with buttery browned onions, melted Emmentaler cheese, and dry mustard, baked until hot and bubbly. Simple Alpine comfort food.

Curried chutney spread with cream cheese, toasted almonds, curry powder, and dry mustard. A no-cook appetizer that doubles as a stuffing for dates and celery.

Chilled buttermilk shrimp soup with crunchy cucumber and a kick of dry mustard. No cooking required! A refreshing, light summer soup that's ready after a few hours in the fridge.

Marcia Adams's maple baked ham: an 8-pound cooked ham glazed with pure maple syrup and served with a mustard-Worcestershire pan sauce. A classic holiday centerpiece with sweet-savory drippings.

Korean BBQ tofu marinated in soy sauce, garlic, dry mustard, and sugar, then pan-fried until crispy. Vegan, naturally gluten-free with tamari.

Broiled pork chops with Dijon mustard, lemon juice, and a golden bread crumb crust. Five ingredients and done in under 15 minutes.

Flaky homemade hand pies stuffed with chopped ham, tomato sauce, mustard, and a kick of horseradish. A great way to use leftover holiday ham, perfect for lunchboxes, picnics, or game day.

Homemade onion-mustard sandwich rolls with dry mustard, black pepper, and rehydrated onion flakes baked into the dough and sprinkled on top with poppy seeds. Makes 18 buns.

Shredded barbecue beef brisket sandwiches with a paprika, garlic, and mustard dry rub plus a hit of liquid smoke. Slow-roasted until fork-tender, piled on French rolls with warm barbecue sauce.

Pâté maison poaches chicken livers in spiced water, then blends them with sweet butter, mustard, nutmeg, garlic, Calvados, and dried currants. The classic Silver Palate spread for crusty bread and a cold martini.

Honey French dressing whisks honey, vinegar, lemon juice, dry mustard and celery seeds with grated onion, then beats in oil for a sweet-tangy emulsified salad dressing.

This recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.

Honey-glazed pork loin roast basted with soy sauce, vinegar, dry mustard, and garlic. A seven-ingredient glaze builds a golden, caramelized crust through repeated brushing.