417 dry mustard recipes

House BBQ dry rub built on paprika, chili powder, cumin, coriander and curry, with a whisper of cayenne and thyme. Mix-and-rub spice blend for grilled meats, ribs and chicken. Pantry staples only.

Vegan potato and vegetable curry with broccoli, carrots, and seven ground spices. A simple one-pot Indian-style curry ready in 40 minutes, no coconut milk needed.

Baked spicy chicken wings marinated in soy sauce, honey, and dry mustard. Crispy oven-baked drumettes with a sweet heat glaze that sticks to every bite.

Old-fashioned oven baked beans with navy beans, salt pork, molasses, and brown sugar. Slow-baked in a covered casserole for hours until thick, sticky, and deeply sweet-savory.

Spit-roasted beef rib roast marinated in bourbon, dry mustard, and vinegar, then grilled over hot coals and basted with the heated marinade sauce.

Vermont honey dressing with dry mustard, celery seeds, and a tangy vinegar-lemon base. Blends up smooth in minutes. A sweet, punchy vinaigrette for fruit salads and cheese plates.

Celery seed dressing blends sugar, lemon juice, cider vinegar, and dry mustard with oil into a sweet-tangy emulsion with whole celery seeds. A classic for fruit and spinach salads.

New England baked beans made with navy beans, molasses, dry mustard, and tomato sauce. Pressure cooker speeds up the soak, then the slow cooker does the rest. No pork, all flavor.

Thin chicken breast slices crusted in cracked black pepper and dry mustard, pan-seared with garlic, then drizzled with a rich sherry reduction. A 30-minute French bistro classic for two.

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.

A sweet and tangy corn casserole baked with ketchup, brown sugar, dry mustard, and onion, topped with strips of bacon that crisp up in the oven. Five minutes of prep, 40 minutes to bake. Easy weeknight side.

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.

Marinated mushroom salad in a tangy mustard-herb vinaigrette with white wine vinegar, parsley, and chives. A French-style cold appetizer that improves after hours of marinating in the fridge.

Roquefort canapes with cream cheese, walnuts, and a hit of Worcestershire, melted on crackers in the microwave. Ready in 10 minutes flat for easy entertaining.

Fava bean and tiny pasta salad with blanched carrots, chives, and a red wine vinegar-basil dressing. A light, marinated vegan side served at room temperature.

Pickled African peaches spiced with turmeric, cumin, cardamom, ginger, and chili in a sweet vinegar syrup. A complex condiment that improves over two weeks.