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Ingredients

• ✓ dijon mustard
• honey
• mayonnaise
• steak sauce
• chicken breast

Instructions

1. 1 Preheat the grill for medium heat.
2. 2 In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3. 3 Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

By Connie

Ingredients

• ✓ dijon mustard
• brown sugar
• apple juice
• worcestershire sauce
• pork loin chop

Instructions

1. 1 Mix mustard, brown sugar, apple juice, and Worcestershire sauce together in a bowl until marinade is smooth. Pour 2/3 the marinade into a large resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Cover bowl with remaining marinade with plastic wrap and refrigerate.
2. 2 Remove pork chops from marinade and discard bag and marinade.
3. 3 Preheat grill for medium heat and lightly oil the grate.
4. 4 Cook the pork chops on the preheated grill, basting with reserved marinade, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops stand for 5 minutes before serving.

By Laguna Lala

Ingredients

• ✓ dijon mustard
• mayonnaise
• sour cream
• lemon juice

Instructions

1. 1 In a medium bowl, whisk together mayonnaise, sour cream, Dijon-style mustard and lemon juice. Adjust amount of mustard to taste. Cover and chill in the refrigerator until serving.

By Nancy

Ingredients

• ✓ dijon mustard
• ham
• brown sugar
• soy sauce

Instructions

1. 1 Cut the ham in half lengthwise. Place into a large pot, and fill with enough water to cover. Bring to a boil and cook for 1 hour, replenishing water as needed. Drain.
2. 2 Meanwhile, stir together the brown sugar, soy sauce and mustard in a small bowl. Set aside until the ham is done.
3. 3 Place the ham halves into a glass or ceramic baking dish with the cut sides facing up. Cover the ham with the brown sugar mixture. Cook in the microwave for 15 minutes. Slice and serve.

By Janis Dee

Ingredients

• ✓ dijon mustard
• corned beef brisket
• water
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place brisket and water in a Dutch oven. Cover tightly.
3. 3 Simmer in the preheated oven for 1 hour. Turn brisket over and continue cooking, covered, until meat is tender, 1 1/2 to 2 more hours.
4. 4 Remove from the oven and turn on the broiler.
5. 5 Transfer brisket, fat-side up, to a rack set in a broiler pan. Mix together honey and Dijon mustard; brush 1/2 of the mixture over the top of the brisket.
6. 6 Place the roasting pan under the broiler, making sure the surface of the meat is 3 to 4 inches from the heat. Broil for 3 minutes. Brush with remaining honey-mustard and broil until brisket is glazed to perfection, about 2 minutes more.

By Ekbrook

Ingredients

• ✓ dijon mustard
• honey
• lemon juice
• salmon steak
• pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a small bowl, mix honey, mustard, and lemon juice. Spread mixture over salmon steaks. Season with pepper. Arrange in a medium baking dish.
3. 3 Bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.

By MOMMY_OUV_2

Ingredients

• ✓ dijon mustard
• mayonnaise
• whole-grain bread
• pepperjack cheese

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Mix mayonnaise and mustard together in a bowl; spread onto 1 side of each bread slice. Sprinkle cheese over mayo-mustard layer of 2 bread slices. Cover cheese layer with second bread slice, creating 2 sandwiches.
3. 3 Place 1 sandwich in the waffle iron; do not close the top. When bread begins to soften, gently close the waffle iron without using the latch. Cook, about 2 minutes. Apply more pressure to the iron, eventually latching it closed after 3 to 4 minutes total. Cook until browned, 2 to 3 minutes more. Repeat with remaining sandwich.

By Buckwheat Queen

Ingredients

• ✓ dijon mustard
• honey
• apple cider vinegar
• rosemary
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir Dijon, honey, vinegar, rosemary, salt, and pepper together in a bowl.
3. 3 Place chicken thighs on a large rimmed pan. Brush honey-mustard all over both sides of chicken.
4. 4 Cook in the preheated oven for 30 minutes, basting every 15 minutes with remaining honey-mustard. Increase oven temperature to 400 degrees F (200 degrees C) and cook until no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By sarah zajicek

Ingredients

• ✓ dijon mustard
• crescent roll
• smoked link sausage
• rosemary
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Unroll crescent roll dough on a clean work surface and brush generously with Dijon mustard. Cut each crescent roll triangle into 3 triangular pieces. Place a sausage at the thick end of one of the crescent roll strips and roll up, ending at the narrow end. Repeat until you have used all dough and made 24 pigs in a blanket. Reserve remaining sausages for another use.
3. 3 Arrange pigs in a blanket in a circular shape on a round pizza pan, with rolls gently touching.
4. 4 Bake in the preheated oven until dough is golden brown and puffed up, 15 to 18 minutes. Allow to cool for a few minutes before carefully transferring the wreath onto a round serving tray. If the sections come apart during the transfer, just recreate the circle shape as best as you can.
5. 5 Arrange rosemary sprigs around the outside of the wreath and place ketchup in a small bowl in the middle.

By Rebekah Rose Hills

Ingredients

• ✓ dijon mustard
• pan drippings
• chicken stock
• butter

Instructions

1. 1 Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into the skillet.
2. 2 Pour chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a creamy consistency, 2 to 5 minutes.
3. 3 Remove the skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

By John Mitzewich

Ingredients

• ✓ dijon mustard
• olive oil
• red wine vinegar
• maple syrup
• green bean

Instructions

1. 1 Combine olive oil, red wine vinegar, Dijon mustard, and maple syrup in a bowl. Whisk until smooth.
2. 2 Place green beans into a pot and cover with salted water; bring to a boil and cook for no more than 3 minutes. Remove from heat and drain.
3. 3 Toss green beans in dressing mixture or serve with dressing on the side.

By Dave

Ingredients

• ✓ dijon mustard
• honey
• black pepper
• pork loin
• pineapple chunk
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix honey, Dijon mustard, and black pepper together in a bowl until texture of a paste.
3. 3 Heat a cast iron skillet over medium-high heat. Cook pork loin in the hot skillet until browned on all sides, about 5 minutes. Transfer pork loin to a baking dish. Spread honey paste over entire pork loin. Spread pineapple chunks around pork loin and sprinkle salt over pork loin.
4. 4 Place a cooking thermometer into the pork loin and cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 5 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Continue cooking until pork is cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Transfer pork loin to a work surface and let rest, 3 to 5 minutes. Blend pineapple chunks and drippings in a blender until sauce is smooth; serve alongside pork loin.

By Pipsy D

Ingredients

• ✓ dijon mustard
• chicken breast
• red pepper jelly
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees F).
2. 2 Arrange chicken breasts in a large baking dish; do not overcrowd.
3. 3 Mix together pepper jelly, mustard, and honey in a small bowl until well combined; pour over chicken to coat.
4. 4 Bake uncovered in the preheated oven, basting occasionally, until chicken is no longer pink and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By CARTUIN

Ingredients

• ✓ dijon mustard
• beer
• brown sugar
• ham

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk beer, brown sugar, and Dijon mustard together in a bowl.
3. 3 Place ham cut-side up in a large roasting pan; pour beer mixture over ham.
4. 4 Bake in the preheated oven until ham begins to brown, about 15 minutes, basting 4 to 5 times.
5. 5 Reduce oven temperature to 350 degrees F (175 degrees C). Cover roasting pan with lid or aluminum foil. Continue to bake until ham is heated through, about 90 minutes more, basting frequently.
6. 6 Remove lid and bake until ham is well browned, about 15 minutes more. Allow ham to rest for 10 to 15 minutes before carving.

By bitsybites

Ingredients

• ✓ dijon mustard
• chicken breast
• parsley
• parmesan cheese
• basil
• garlic

Instructions

1. 1 Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/4-inch thickness. Remove top sheet of plastic. Cut each chicken breast into strips. Roll up and thread on a skewer.
2. 2 Combine parsley, Dijon mustard, Parmesan cheese, basil, and garlic in a small bowl. Spread mixture over skewered chicken.
3. 3 Place chicken skewers on a baking sheet and cover with plastic wrap. Refrigerate until flavors combine, at least 2 hours.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Uncover skewers and broil in the preheated oven, turning once halfway through, until chicken is no longer pink and tender, 10 to 15 minutes.

By Cindy Larkins

Ingredients

• ✓ dijon mustard
• honey
• black pepper
• garlic powder
• pork loin chop

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
2. 2 Mix Dijon mustard, honey, black pepper, and garlic powder in a bowl. Arrange pork chops in prepared baking dish and pour mustard mixture over pork.
3. 3 Bake in preheated oven until pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By April

Ingredients

• ✓ dijon mustard
• mayonnaise
• dill
• brown sugar
• vegetable oil
• salmon fillet

Instructions

1. 1 Preheat the grill to medium heat and lightly oil the grate.
2. 2 Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
3. 3 Grill salmon skin-side down on the preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.

By Desertdutchman

Ingredients

• ✓ dijon mustard
• olive oil
• lemon juice
• lemon pepper
• dill weed
• black pepper
• garlic salt
• salmon fillet

Instructions

1. 1 Combine mustard, olive oil, lemon juice, lemon pepper, dill, black pepper, and garlic salt in a resealable plastic bag; add salmon. Gently coat salmon with the marinade. Place sealed bag in refrigerator; marinate about 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Cook salmon skin-side down on the grill, 3 to 4 minutes. Flip and cook until fish flakes easily with a fork, or to desired degree of doneness, 3 to 4 minutes more.

By SunnyDaysNora

Ingredients

• ✓ dijon mustard
• egg yolk
• egg yolk
• olive oil
• sour cream
• lemon juice

Instructions

1. 1 Press hard-boiled egg yolks through a fine mesh sieve into a porcelain bowl. Add raw egg yolks and whisk until fluffy and creamy. Add oil, 1 tablespoon at a time, whisking constantly until consistency is like mayonnaise. Whisk in mustard, sour cream, and lemon juice.

By Aleksa

Ingredients

• ✓ dijon mustard
• cod steak
• firm white fish
• oil
• flat parsley

Instructions

1. 1 Trim fish, then season on both sides. Heat oil in a pan (which can be transferred to the oven.) Fry steaks on one side until crisp underneath. Using a pastry brush, paint Maille® Dijon Originale mustard over the top side of the cod.
2. 2 Place in a pre-heated oven at 400 degrees F for around 5 minutes, depending on thickness.
3. 3 Sprinkle with chopped parsley and serve.

By Maille

Ingredients

• ✓ dijon mustard
• ham steak
• brown sugar
• maple syrup
• white vinegar
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange ham steaks in a baking dish.
2. 2 Whisk brown sugar, maple syrup, Dijon mustard, and vinegar in a bowl; pour over ham steaks. Sprinkle cloves over ham steaks.
3. 3 Bake in the preheated oven until browned on both sides, about 45 minutes, turning every 15 minutes. Discard cloves before serving.

By Chriss Pooler

Ingredients

• ✓ dijon mustard
• olive oil
• garlic
• panko bread crumb
• paprika
• salt
• black pepper
• chicken breast

Instructions

1. 1 Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet.
2. 2 Mix mustard and garlic together in a bowl.
3. 3 Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.
4. 4 Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.
5. 5 Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

By Baykat

Ingredients

• ✓ dijon mustard
• pork chop
• bacon
• tomato chili sauce
• brown sugar
• pineapple chunk

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. 2 Wrap each pork chop in 2 bacon slices to completely cover the pork chop, and secure with toothpicks. Place the wrapped chops onto a broiler pan, and broil until browned, about 5 minutes per side.
3. 3 Mix together the chili sauce, brown sugar, and Dijon mustard in a bowl. Place the browned pork chops into the bottom of a slow cooker, and pour the chili sauce mixture over the chops. Spread pineapple chunks over the chops, set the cooker to Low, and cook until very tender, about 6 hours.

By MegVanderpoel

Ingredients

• ✓ dijon mustard
• quinoa
• egg
• garlic
• black pepper
• chickpea flour
• vegetable oil
• swiss cheese

Instructions

1. 1 Mix quinoa, mustard, egg, garlic, and black pepper together in a bowl; add enough chickpea flour to hold mixture together to form 2 patties.
2. 2 Heat oil in a skillet over medium heat; cook patties in the hot oil until browned and cooked through, about 4 minutes per side. Add a Swiss cheese slice to each patty and warm until cheese melts, 2 to 3 minutes.

By Amy Woessner

Ingredients

• ✓ dijon mustard
• olive oil
• strawberry
• red wine vinegar
• maple syrup
• honey
• salt

Instructions

1. 1 Combine olive oil, strawberries, red wine vinegar, maple syrup, Dijon mustard, honey, and salt in a blender or food processor; blend until smooth.

By VictoriaLily

Ingredients

• ✓ dijon mustard
• ham
• maple syrup
• red wine vinegar
• mustard

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Trim excess fat off ham; score in a diamond pattern with a sharp knife, making shallow cuts about 1-inch apart. Place in a roasting pan. Roast in the preheated oven for 30 minutes.
3. 3 Meanwhile, whisk maple syrup, Dijon mustard, red wine vinegar, and mustard powder together in a small bowl until glaze is well combined.
4. 4 Remove ham from the oven. Brush 1/3 of the glaze over ham.
5. 5 Return ham to the oven and bake for 20 minutes more; glaze ham twice during this time. Let ham stand before carving for 10 to 15 minutes.

By MICHELLE0011

Ingredients

• ✓ dijon mustard
• ham
• brown sugar
• pineapple slice
• clove
• rum
• cornstarch
• water

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place ham into a roasting pan. Spread Dijon mustard over top and sides of ham in an even coat; sprinkle ham with brown sugar. Press brown sugar onto ham with your hands. Place pineapple slices onto ham, securing them to the top and sides with cloves. Place any unused pineapple slices into the bottom of the roasting pan and pour pineapple juice and 2 ounces orange-flavored rum.
3. 3 Bake in the preheated oven until ham is heated through and brown sugar has begun to glaze onto the meat, about 1 hour. Remove ham from the oven and pour remaining 2 ounces of orange rum over the ham; carefully light the rum on fire with a match. The flames will help the glaze to adhere to the meat.
4. 4 Continue baking until an instant-read meat thermometer inserted into the thickest part of the ham, not touching bone, reads at least 140 degrees F (60 degrees C), about 1 more hour. Let ham rest for 10 minutes before serving. Transfer ham to a serving platter, leaving pan drippings in the roasting pan.
5. 5 Stir cornstarch and water together in a small bowl until smooth; whisk cornstarch into pan drippings. Place roasting pan over medium-low heat and whisk until pan juices thicken, about 5 minutes. Serve with ham.

By arios153

Ingredients

• ✓ dijon mustard
• yogurt
• lemon juice
• dill
• honey
• salmon
• white wine
• shallot

Instructions

1. 1 Make the sauce: Blend yogurt, mustard, lemon juice, dill, and honey in a small bowl. Cover and refrigerate until salmon is ready.
2. 2 Make the salmon: Place salmon into a medium saucepan. Pour in wine, add just enough water to cover salmon, and sprinkle shallots over top. Cover and cook over medium heat until fish flakes easily with a fork, 10 to 12 minutes. Drain liquid.
3. 3 Serve salmon and shallots with sauce.

By Karena

Ingredients

• ✓ dijon mustard
• brussels sprout
• maple syrup
• olive oil
• apple cider vinegar
• cranberry
• almond

Instructions

1. 1 Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
2. 2 Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.

By Nicholio

Ingredients

• ✓ dijon mustard
• sesame oil
• garlic
• black pepper
• maple syrup
• pork tenderloin

Instructions

1. 1 Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight.
2. 2 Preheat grill for medium-low heat.
3. 3 Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.
4. 4 Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.

By LESLEYCAN