What do you have in mind..Mustard is a great in alot of things.
salad dressings, BBQ sauce, honey mustard sauce for chicken or pork...glazes..I like it in my coleslaw, pasta or potato salads...

I also like mustard in my potato salad,. I brush slices of pork tenderloin with mustard and dip them in breadcrumbs and bake until tender. I used to have a recipe where I fixed Brussel sprouts and put a mustard and soy sauce combination over them. It was good but I have since lost the recipe. Mustard is good for many things besides hot dogs and hamburgers.

I've recently discovered Dijonnaise by Best Foods. It has no fat and is a creamier, less biting version of dijon. It's amazingly good. I made a dijon sauce for chicken recently that was dijonnaise, a bit of honeycup mustard for sweetness and some dry white wine. DH loved it! On the Dijonnaise package it suggests dipping the chicken pieces in first and then into bread crumbs. I'd probably add some finely grated parmesan cheese to the bread crumbs and some worchestershire to the dijonnaise, to mimic another recipe that's a favorite of ours.

Also dijon is good mixed with tuna and mayo or in a simple vinaigrette. Just a teaspoon with balsamic vinegar, olive oil, salt and pepper. It definitely adds flavor and thickens the dressing.

I love using dijon or yellow mustard and even mustard powder! I prefer Maille mustard, but I think Wiki said that 90% of all mustard seeds come from somwhere besides Dijon, France, with most of them coming from Canada, so I'm not sure it makes a difference which brand you use!
Here is a great barbecue sauce for cooking with, not good unless cooked. It is great on meatloaf, added when there is about 15 minutes left to go.
1/2 cup ketchup or more
1/8 cup Dijon mustard
1/4 cup molasses
2 Tbls apple cider vinegar to taste
Pinch cayenne ground pepper to taste
Pour on top of meatloaf at the end, last 15 minutes, of baking time.

I just used dijon mustard for Sunday dinner. I steamed frsh Brussels sprouts in a little water in the microwave - 2 min. for the larger ones, then added the smaller ones and cooked an additional 4 minutes. I let them cool, then cut them in half earlier in the day.

At dinnertime, heated in a skillet with about 2 tsp. of olive oil, then stirred in about 2 tsp. each of dijon mustard and maple syrup and about a tablespoon of chopped toasted pecans.

I like chicken drumsticks this way: coat them in Dijon or French mustard, dip into mayonnaise, then in crumbs. Refrigerate until firm, then deep fry. VERY delish.

I like the English Hot mustard - try adding some to your apple sauce to serve with pork or ham.

Try this:

Basil Mustard Sauce
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 1/2 cups fresh basil leaves
1 tablespoon sugar

Blend all ingredients in food processor or blender till smooth. Serve with fish or vegetables.

Or this:

Grainy Mustard Bread
2 cups lukewarm water
1 teaspoon sugar
7g yeast
2 tablespoons whole-grain mustard
3 cups bread flour, half wholemeal, half white
1-2 teaspoons butter
2 teaspoons bread improver
1 cup grated mature cheese or parmesan cheese
1 teaspoon salt

Add ingredients to a breadmaker in order recommended by manufacturer. Check as it kneads that there is sufficient water for the type of flour being used (you may need more water, or more flour). Bake in the breadmaker, or after kneading and rising, shape into 1 or 2 round loaves and place on baking sheet. Rise 45 minutes and bake 30 minutes at 210C. If desired use Dijon mustard, black and yellow mustard seeds and celery seeds instead of whole-grain mustard.

I spread Grey Poupon thinly on steaks , then season before grilling.

Here are a couple of recipes for using mustard which we have tried and liked:

Serves 2
Ingredients

12 oz (350 g) pork tenderloin
1 level teaspoon mustard powder
1 heaped teaspoon grain mustard
1 heaped teaspoon Dijon mustard
4 oz (110 g) small open-cap mushrooms
7 fl oz (200 ml) cre fraîche
1 dessertspoon groundnut oil
½ oz (10 g) butter
1 small onion, peeled, halved and thinly sliced
3 fl oz (75 ml) dry white wine
salt and freshly milled black pepper

You will also need a 9 inch (23 cm) solid frying pan.

First of all prepare the pork by trimming it and cutting it into strips 3 inches (7.5 cm) long and ¼ inch (5 mm) wide. Then prepare the mushrooms by slicing them through the stalk into thin slices.

Now, in a small bowl, mix together the three mustards with the crème fraîche and, when you're ready to cook the pork, take the frying pan and heat the oil and butter together over a medium heat. Add the onion slices and fry them gently for about 2-3 minutes until they're soft.

Using a draining spoon, remove the onions to a plate, turn the heat up under the pan to its highest setting and, when it's smoking hot, add the strips of pork and fry them quickly, keeping them on the move all the time so they cook evenly, without burning. Then add the mushrooms and toss these around to cook very briefly until their juices start to run. After that, return the onion slices to the pan and stir them in. Season well with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the crème fraîche. Now stir the whole lot together and let the sauce bubble and reduce to half its original volume. Serve immediately spooned over rice.

This recipe is taken from Delia SmithÂs Winter Collection.

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Here's another good mustard recipe with my comments as I first posted it:

"Today Wolf requested something for dinner that I hadn't tried before - a German dish of eggs in mustard sauce. So I Googled around and settled on this recipe with some changes. The recipe called for ham but I didn't have any and so used a small package of bacon, diced, fried, drained and dried which I added to the potato & onion mixture. I used Colman's whole grain mustard instead of Dijon in the sauce which turned out very well. I also cut down a little on the quantity of butter and oil for the potatos."

"Here is another breakfast recipe for you. Everyone likes this a lot, I never have leftovers." Diane Nemitz, B&B owner.

* 3 tablespoons butter
* 3 tablespoons oil
* 3 large potatoes, peeled,cooked and cubed
* 1/2 lb. ham, chopped
* 1 tablespoon finely minced onion
* 1 tablespoon butter
* 1 tablespoon flour
* 1 cup milk
* 1 tablespoon Dijon mustard
* 4 hard cooked eggs, peeled and sliced

METHOD

In large skillet, heat butter and oil until butter is melted. Add potatoes, ham and onion. Cook over medium heat, stirring and turning mixture over until crispy brown.

While hash is cooking, make mustard cream sauce. In small saucepan, melt 1 tablespoon butter. Stir in flour to make a roux. Add milk and stir over low heat until sauce begins to thicken. Stir in mustard. Continue cooking until sauce is thick. Add sliced eggs to sauce, but do not stir.

When hash is finished cooking, place in serving bowl. Pour eggs with sauce over the middle of the hash. Serve at once. Nice with toast or biscuits.

Serves: 4

recipe from www.inmamaskitchen.com

SharonCb

Thanks for the recipes. The grainy mustard bread sounds really good! theres also some recipes using mustard on Greypoupon.com - theres a sassy mac and cheese that sounds interesting. If i try it out I'll let you all know how it goes

I mix a glob of it with pineapple juice and some brown sugar and throw it in the crockpot with a hunk of ham. I poke holes in the ham and baste it throughout the day with the mixture from the bottom of the crock.

I've been making Emeril's Pork Medallions in Mustard Green Peppercorn Cream Sauce for years. Everyone loves it. I serve it with roasted new potatoes and spinach salad.

Cameron

Here is a link that might be useful: Pork Medallions

Oh my gosh ... that Pork Stroganoff pic has me drooling all over my keyboard.

How could I have forgotten this one? This was the entree for the first meal I ever made DH when we were dating. It's very quick to make when I get home from work, with leftovers for lunches.

MUSTARD CHICKEN

4 boneless chicken breast halves (not too big)
1/2 of a juicy lemon
Salt and freshly ground pepper
Butter or margarine
About 1/4 cup Dijon-style prepared mustard
1/2 cup unseasoned fine dry breadcrumbs

Squeeze lemon juice over both sides of chicken, then season with salt & pepper. Melt about 1/4 cup of butter and brush lightly with butter or margarine and place in shallow broiler-proof pan. Roast in preheated 425 degree oven, turning twice, for 15-25 minutes or until just barely tender. Remove from oven and cool slightly.

Spread the flat side with a layer of mustard; then turn breast mustard side down into a bowl containing the crumbs. Press with fingers to make a thin layer of crumbs over the mustard. Return to baking pan, crumb side up. Repeat with the other 3 chicken breasts.

Drizzle the remaining melted butter or margarine (should be about 2 Tbs. if not, melt additional) evenly over the crumbs. (I like to brush the butter on to get it even but it takes practice to do it without messing up the crumbs.)

Set broiler about 6-7" from heat and preheat. Broil until crumbs are crisp and golden brown. Watch carefully that crumbs do not burn. Serve warm or cold.

Tried this recipe out last night on the family and they loved it.

Mustard Glazed Carrots:

1 (16 oz.) bag of fresh baby carrots
2 Tbls. honeymustard
1 Tbls. snipped fresh dill or 1 tsp. dried dill
2 tsp. butter

Place carrots in large sauce pan with 1" of water. Bring to a boil then reduce heat and simmer until carrots are crisp/tender. Drain then add mustard, dill and butter. Stir until butter is melted.

I did not have honeymustard in the house so I substituted 1 Tbls. dijon mustard and 1 Tbls. honey. I also used Tastefully Simple's Spinach and Herb mix instead of the dill and I had no children complaining about eating there veggies.