Mustard recipes

Delicious and nutritious vegetarian main dish, and it's not only just for vegetarian, everyone loves it.

A hearty deep-dish ham pie with cubed ham, peas, and chopped hard-boiled eggs in a creamy mustard sauce under a golden, flaky pastry crust.

Fresh apricots cooked down with raisins, onions, and warming spices into a thick, tangy chutney that needs at least a month to age before serving.

Crispy deep-fried shrimp cakes with Dijon mustard, Worcestershire, cayenne, and hot sauce. Golden and crunchy outside, tender shrimp inside. Served with fresh lemon.

Pork loin chops browned and braised with mirepoix, white wine, and tomato paste, then sauced with a strained sour cream, Dijon mustard, and caper finish. Bistro-style elegance in an hour.

Spicy Cajun baked chicken with a crispy breadcrumb coating marinated in hot sauce and Dijon mustard for oven-fried crunch without deep frying.

Champagne-braised chicken casserole layered with peas, baby carrots, new potatoes, and cream of mushroom soup. A showstopper one-dish dinner.

Grilled lean beef burgers packed with chopped dried cherries, balsamic vinegar, and Dijon mustard, served on whole wheat English muffins with homemade cherry ketchup.

Fiery Caribbean pepper sauce blending mango, habaneros, ginger, turmeric, and mustard with vinegar. Fruity heat that keeps in the fridge for 6 weeks. No cooking required.

Homemade hot barbecue sauce with tomato juice, brown sugar, chili powder, and cider vinegar. Aromatics steep in the sauce then get removed for a clean finish.

Stuffed sole fillets with scallops, crab, shrimp and Monterey Jack cheese. Elegant seafood dish with hollandaise-style sauce baked in 25 minutes.

Elegant abalone steaks pounded thin, dipped in egg and flour, pan-fried in butter, then rolled around creamy crabmeat stuffing with shallots, lemon, mustard, and white sauce.

Wild goose roasted at 325F and basted with a glossy orange-currant glaze made with fresh OJ, port wine, and orange sections. Slow-cooked for 3.5 hours until the drumstick meat is fall-apart tender.

Homemade curry powder ground in a blender from coriander, cumin, fenugreek, turmeric, fennel, and a touch of saffron. A 14-spice blend with brighter, fresher flavor than store-bought tins.

Polish Reuben casserole layered with sauerkraut, egg noodles, kielbasa, Swiss cheese, and cream of mushroom soup topped with buttered breadcrumbs. All the Reuben flavors in one pan.

Flank steak soaked in a bold marinade of balsamic vinegar, soy sauce, Dijon mustard with horseradish, and herbs, then broiled fast and sliced thin against the grain. Big steakhouse flavor from a cheap cut.