Mustard/6 recipes

Egg white salad made with just the whites, light mayo, Dijon and dry mustard, and fresh dill. A lighter, yolk-free take on classic egg salad for sandwiches.

Robb's creamy Southern coleslaw tossed in buttermilk ranch, apple cider vinegar, whole mustard seeds, and celery seeds. Best when chilled overnight for a tangy, crunchy BBQ side.

Homemade grainy raspberry mustard with whole mustard seeds, raspberry vinegar, white wine, and seedless raspberry jam. A sweet-sharp condiment that keeps for up to a month.

Poulet a la Diable (deviled chicken) pan-seared and simmered in a double-mustard vermouth cream sauce. A classic French bistro dish for two that's on the table in 40 minutes.

Microwave pork tenderloin with a tangy Dijon mustard sauce, green pepper, and onion. A quick dinner for two that's ready in about 25 minutes.

Salmon croquettes with remoulade sauce: pantry-friendly canned salmon patties bound with mayo, mustard, tarragon, and cracker crumbs, then pan-fried golden and served with carrot slaw and tangy remoulade.

Pretzel seasoning brush made from honey mustard dressing, vegetable oil, and onion powder. Brush on soft pretzels before baking for a tangy, savory golden crust.

Clyde’s Meatloaf is a comforting, home-style dish that combines juicy ground beef chuck with a unique blend of rolled oats, sweet honey, and whole milk for a tender texture. Sautéed onions and garlic add savory depth, while grated carrots bring a subtle sweetness and extra moisture to every bite. Finished with a tangy ketchup and dry mustard glaze, this meatloaf bakes to golden perfection, making it an ideal centerpiece for a hearty family dinner. Serve it alongside mashed potatoes.

Japanese pickled asparagus marinated in miso paste and dry mustard for a tangy, umami-rich side dish or appetizer.

A lower-fat version of traditional meat loaf made with ground beef. Could also be baked as patties with cooking time adjusted.

Bring that barbecue taste into your kitchen with this succulent dish that's savory to the touch.

Arizona chicken with mustard-rubbed breasts pan-seared in butter, then simmered in a quick salsa-lime sauce and finished with fresh cilantro. A 30-minute Southwest weeknight dinner.

Carry-out campers' coleslaw is a no-mayo vinegar slaw built in an ice bucket, sweetened with frozen apple juice concentrate and dressed with mustard, vinegar, and oil. Travels great, no spoiling.

Andouille sausage braised low and slow in dry white wine, honey, and Creole mustard. A Justin Wilson Cajun classic that comes together in one skillet in 35 minutes.

Another tasty pickling recipe that you can pass on to your sweet Grandmother.

Microwave glazed baked ham with brown sugar, dry mustard, pineapple rings, and whole cloves. A retro holiday ham done in under 30 minutes of cook time.