Type what you have

Ingredients

• ✓ mustard
• white sugar
• white vinegar
• white wine
• egg

Instructions

1. 1 In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs. Cook over simmering water, whisking constantly, for 8 minutes, or until thick. Allow to cool in refrigerator. Store in sealed containers in refrigerator for up to 2 months.

By jeaniehal

Ingredients

• ✓ mustard
• rice wine vinegar
• orange juice
• olive oil
• cilantro
• garlic
• honey

Instructions

1. 1 Whisk together vinegar, orange juice, oil, cilantro, mustard, garlic, and honey in a bowl.

By Stephanie C

Ingredients

• ✓ mustard
• vegetable oil
• worcestershire sauce
• garlic
• salt
• paprika
• black pepper
• thyme
• tarragon
• white wine vinegar

Instructions

1. 1 In a jar with a lid, add oil, Worcestershire, garlic, salt, paprika, mustard, pepper, thyme, tarragon and vinegar. Cover and shake well. Refrigerate for 1 hour before serving.

By Stephanie Lavallee

Ingredients

• ✓ mustard
• olive oil
• garlic
• lemon
• orange
• basil
• white wine
• tiger prawn

Instructions

1. 1 In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
2. 2 Heat an outdoor grill to high heat.
3. 3 Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
4. 4 If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

By kathie

Ingredients

• ✓ mustard
• tart shell
• bacon
• swiss cheese
• green onion
• milk
• egg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Arrange tart shells in two 12-cup muffin tins; line each shell with a layer of pie weights or dried beans.
2. 2 Bake in the preheated oven until crust edges are lightly browned and shells are about 3/4 fully cooked, 5 to 10 minutes. Remove from the oven and let sit until needed.
3. 3 While the shells are baking, cook bacon in a large skillet over medium-high heat, turning occasionally, until browned and crispy, 7 to 10 minutes. Drain on paper towels and crumble when cooled.
4. 4 Mix 1 cup Swiss, green onions, and crumbled bacon together in a bowl; divide mixture evenly among tart shells.
5. 5 Whisk milk, eggs, mustard, salt, and pepper together in a bowl. Ladle egg mixture into each tart shell until about 2/3 full. Sprinkle remaining 1/4 cup Swiss over tarts.
6. 6 Bake in the preheated oven until set in the middle and shells are golden brown, 25 to 30 minutes.

By Catherine Parnell-Proulx

Ingredients

• ✓ mustard
• swiss cheese
• all-purpose flour
• pie crust
• ham
• egg
• milk
• salt
• parsley
• pimento pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss shredded cheese and flour together in a medium bowl. Sprinkle mixture onto frozen pie crust. Add diced ham on top of cheese.
3. 3 Combine eggs, milk, salt, and dry mustard in a medium bowl until mixture is evenly blended. Beat until smooth and pour over cheese and ham.
4. 4 If needed, place foil around the edges of the crust to protect it from burning.
5. 5 Bake in the preheated oven until the filling is set and the crust is golden brown, about 1 hour. A knife inserted into the center of the quiche should come out clean.
6. 6 Garnish with parsley and pimento peppers before serving.

By MORGIE

Ingredients

• ✓ mustard
• sour cream
• mayonnaise
• lemon
• olive oil
• parsley
• chive
• garlic
• salt
• black pepper

Instructions

1. 1 Combine sour cream, mayonnaise, lemon zest, lemon juice, olive oil, parsley, chives, garlic, dry mustard, salt, and pepper in a medium bowl; mix until smooth.

By Christina Tabaretti

Ingredients

• ✓ mustard
• water
• navy bean
• olive oil
• salt pork
• bacon
• onion
• water
• molasses
• ketchup
• brown sugar

Instructions

1. 1 Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse beans with cold water and set aside. Rinse and wipe out the Instant Pot insert and place back into the pressure cooker.
3. 3 Turn on the Instant Pot and select the Sauté function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion; cook until fat begins to render, 1 to 2 minutes. Pour in 1/2 cup water and scrape any browned bits off the bottom. Turn the Instant Pot off.
4. 4 Whisk together molasses, ketchup, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken as they cool. Serve immediately or freeze portions for later.

By France Cevallos

Ingredients

• ✓ mustard
• pork tenderloin
• tarragon
• garlic powder
• butter
• flour
• white wine
• chicken bouillon granules
• heavy cream
• almond
• green onion

Instructions

1. 1 With a meat mallet, pound the tenderloin slices to 1/4-inch thick. Combine tarragon and garlic powder in a small bowl, and sprinkle the mixture over the cutlets. Rub the seasoning into the meat, cover, and refrigerate for 1 hour to blend the flavors.
2. 2 Melt 1 tablespoon of butter in a skillet over medium heat until the foam disappears. Brown half of the tenderloin pieces in the butter, 3 to 4 minutes per side. Do not crowd pan. Repeat with the remainder of the pork pieces and 1 more tablespoon of butter. Set the pork pieces aside on a warm platter.
3. 3 Melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and the mixture starts to fry. Gradually whisk in wine, stirring constantly until the flour mixture and wine are blended; stir in chicken bouillon granules and Dijon mustard. Allow the sauce to boil for 1 minute; whisk in the cream. Bring the mixture almost to the boiling point, and stir in the almonds and green onions. Pour sauce over the pork, and serve.

By Diana N

Ingredients

• ✓ mustard
• frisee lettuce
• shallot
• sea salt
• black pepper
• sherry vinegar
• olive oil
• bacon
• egg
• cayenne pepper
• chive

Instructions

1. 1 Remove and discard the root ends from each head of frisee lettuce. Chop leaves into 1-inch pieces and transfer to a large salad spinner. Fill with cold water, swish well to remove any dirt and sand, then drain and spin until completely dry. Keep in the refrigerator until ready to use.
2. 2 Whisk shallots, Dijon, salt, pepper, and sherry vinegar together in a large bowl until well combined. Add oil slowly, a little at a time, and continue whisking until dressing is thick and emulsified; set aside.
3. 3 Place bacon in a cold pan over medium heat; cook until crisp, 8 to 10 minutes.
4. 4 While the bacon is cooking, fill a pot with water. Add a pinch of salt and a dash of white vinegar and bring to a simmer.
5. 5 Place 1/4 of the chilled frisee in a mixing bowl. Add 1/4 of the cooked bacon (don't add too much bacon grease, but it's okay to have a little) along with a generous helping of the vinaigrette. Toss with tongs until frisee is thoroughly coated. Transfer to a salad plate or shallow bowl. Repeat to prep the remaining three salads.
6. 6 Drop eggs, one at a time, into the simmering water and let cook, without touching, for 20 to 30 seconds. Nudge them gently with a spoon to make sure they're not stuck on the bottom and continue to cook until whites are set and yolks are runny, 2 to 3 minutes more. Lift each poached egg carefully with a slotted spoon, drain well, and place carefully on a salad, flipping so the yolk is facing down.
7. 7 Sprinkle with cayenne, sea salt, and chives and serve.

By John Mitzewich

Ingredients

• ✓ mustard
• baby yukon gold potato
• salt
• bay leaf
• olive oil
• white wine vinegar
• salt
• black pepper
• shallot
• flat-leaf parsley

Instructions

1. 1 Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
2. 2 Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
3. 3 Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
4. 4 Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
5. 5 Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ mustard
• chicken breast
• salt
• black pepper
• swiss cheese
• deli ham
• toothpick
• all-purpose flour
• egg
• panko bread crumb
• parmesan cheese
• cooking spray

Instructions

1. 1 Gather the ingredients.
2. 2 Place a chicken breast on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place chicken breast between 2 sheets of heavy plastic on a solid, level surface; lightly pound with the smooth side of a meat mallet to a 1/4-inch thickness. Repeat with remaining chicken breast.
3. 3 Season each chicken breast with salt and pepper. Spread Dijon mustard on top. Place 1 slice of cheese on each breast. Top each with 2 slices of ham and 1 slice of cheese. Roll each breast up and secure with a toothpick.
4. 4 Place flour in a shallow bowl. Place egg in a second bowl. Mix panko bread crumbs and grated Parmesan in a third bowl. Preheat an air fryer to 350 degrees F (175 degrees C).
5. 5 Meanwhile, dredge chicken breasts in flour; shake off excess. Dip into beaten egg, allowing any excess egg to drip back into the bowl. Press into bread crumb mixture to coat both sides; place breaded chicken breasts onto a plate and spray with nonstick spray. Let sit for 5 minutes while the air fryer preheats, then arrange breaded chicken in a single layer in the air fryer basket.
6. 6 Cook in the preheated air fryer for 10 minutes; flip chicken breasts and spray any dry spots with nonstick spray. Cook until chicken is no longer pink in the center, 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ mustard
• beef stew meat
• all-purpose flour
• vegetable oil
• tomato
• beef broth
• carrot
• potato
• thyme
• salt
• pepper

Instructions

1. 1 Combine beef and flour in a large resealable plastic bag and toss to coat evenly.
2. 2 In a 6-quart saucepan, brown beef in hot vegetable oil. Season with salt and pepper, if desired.
3. 3 Add diced tomatoes, beef broth, carrots, potatoes, and thyme. Bring to a boil; reduce heat to medium-low, cover, and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ mustard
• white wine
• water
• white wine vinegar
• onion
• garlic
• mustard seed
• garlic powder
• salt
• canning jar
• lid
• ring

Instructions

1. 1 Gather all ingredients.
2. 2 Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes.
3. 3 Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onion and garlic.
4. 4 Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap and let sit at room temperature until mixture thickens, 24 to 48 hours.
5. 5 Purée mustard mixture to desired consistency using a stick blender.
6. 6 Transfer mustard mixture to a saucepan and add enough water to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
7. 7 Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
8. 8 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings. Refrigerate mustard until flavors blend, at least 1 week.
9. 9 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ mustard
• butter
• egg yolk
• heavy cream
• white wine vinegar
• lemon juice
• onion
• tarragon
• parsley
• salt
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place butter in a microwave-safe glass bowl. Cook in the microwave on high until melted, about 30 seconds. Whisk in egg yolks, heavy cream, white wine vinegar, lemon juice, and onion. Season with tarragon, parsley, salt, mustard powder, and cayenne pepper; mix well.
3. 3 Continue cooking in the microwave, stirring every 20 to 30 seconds, until thickened, about 1 ½ minutes.

By ChelseaRobertson

Ingredients

• ✓ mustard
• butter
• margarine
• white bread
• ham
• mayonnaise
• swiss cheese
• egg
• all-purpose flour
• water
• baking powder
• salt
• vegetable oil

Instructions

1. 1 Divide and spread 2 tablespoons butter evenly among 1 side of each bread slice; set aside 3 slices.
2. 2 Divide and spread Dijon mustard evenly on top butter on 3 bread slices; top with 4 ham slices. Set aside.
3. 3 Divide and spread mayonnaise evenly on top butter on remaining 3 bread slices; top with 2 slices Swiss cheese. Press ham and cheese sides together to make sandwiches.
4. 4 Whisk eggs, flour, water, baking powder, and salt together in a shallow rimmed dish; set aside.
5. 5 Heat remaining 2 tablespoons butter and oil in a large skillet over medium heat. Dip both sides of each sandwich in egg mixture; add to skillet. Cook until browned on both sides, flipping once or twice.

By Sneakyteaky

Ingredients

• ✓ mustard
• water
• salt
• salmon fillet
• salmon
• green onion
• parsley
• tarragon
• butter
• mayonnaise
• lemon juice
• black pepper

Instructions

1. 1 Bring water to a boil in a large saucepan and add salt. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon.
2. 2 Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined.
3. 3 Cover and chill 3 hours. Serve with toasted baguette slices or crackers.

By kimnantes

Ingredients

• ✓ mustard
• demi-glace
• worcestershire sauce
• tomato paste
• cayenne pepper
• vegetable oil
• beef tenderloin steak
• kosher salt
• black pepper
• butter
• shallot
• cognac
• brandy
• heavy cream
• chive

Instructions

1. 1 Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
2. 2 Stir together demi-glace, mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.
3. 3 Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.
4. 4 Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
5. 5 Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.

By John Mitzewich

Ingredients

• ✓ mustard
• ✓ mustard
• black pepper
• salt
• heavy cream
• egg
• cooking spray
• black pepper
• salt
• nutmeg
• cheddar cheese
• heavy cream
• salad shrimp
• crab
• butter
• heavy cream
• chicken broth

Instructions

1. 1 Make filling: Stir together chicken broth and mustard in a saucepan until well combined. Bring to a simmer over medium-high heat, then add cream and butter. Reduce heat to medium and simmer until reduced by half. Stir in crab and shrimp; keep warm over low heat.
2. 2 Make sauce: Stir together cream and mustard in a small pot over medium heat until hot. Whisk in Cheddar cheese until smooth. Season with nutmeg, salt, and pepper; keep warm over low heat.
3. 3 Prepare omelets: Grease an 8-inch nonstick skillet with cooking spray and place over medium heat. Whisk together eggs, cream, salt, and pepper in a medium bowl until smooth.
4. 4 Pour about 1/4 cup egg mixture into the hot pan; swirl to make a thin, even layer of egg. Cook until firm, then flip and cook for a few more seconds to firm the other side. Spoon 1/6 of the seafood filling onto the lower half of omelet, then roll up into a cylinder. Repeat this step with remaining egg mixture.
5. 5 Serve 2 omelets smothered in cheese sauce per person.

By Jennyw

Ingredients

• ✓ mustard
• dill
• horseradish
• ginger root
• garlic
• cumin
• black pepper
• sea salt
• brown sugar
• orange liqueur
• balsamic vinegar
• chive
• basil
• oregano
• tomato paste
• lemon juice
• worcestershire sauce
• green onion
• red wine

Instructions

1. 1 Whisk red wine, green onions, Worcestershire sauce, Dijon mustard, lemon juice, tomato paste, oregano, basil, chives, vinegar, orange liqueur, brown sugar, salt, black pepper, cumin, garlic, ginger, horseradish, and dill together in a large glass or ceramic bowl until combined.

By Basil Brad

Ingredients

• ✓ mustard
• sea salt
• olive oil
• parmigiano-reggiano cheese
• water
• egg
• olive oil
• cherry tomato
• basil
• cayenne pepper
• black pepper
• kosher salt
• egg yolk
• goat cheese
• water
• apple cider vinegar
• butter
• salt
• cornmeal
• all-purpose flour

Instructions

1. 1 To make the crust: Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
2. 2 Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
3. 3 Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
4. 4 Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a thin 12-inch round pizza pan; refrigerate until ready to use.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
7. 7 Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 ½-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
8. 8 Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
9. 9 Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
10. 10 Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.

By John Mitzewich

Ingredients

• ✓ mustard
• brown sugar

Instructions

1. 1 Mix brown sugar and mustard together in a bowl until smooth. If mixture is too thick, stir in more mustard. Adjust flavors to your taste.

By Adrianna Hill

Ingredients

• ✓ mustard
• water
• white pepper

Instructions

1. 1 Whisk mustard, water, and white pepper together in a bowl until smooth.

By Lorraine Pierce

Ingredients

• ✓ mustard
• mayonnaise
• honey

Instructions

1. 1 In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.

By Nanci Renn

Ingredients

• ✓ mustard
• chicken broth
• heavy cream

Instructions

1. 1 Combine broth and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in cream until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ mustard
• orange marmalade
• horseradish

Instructions

1. 1 Whisk orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.

By abcd1234

Ingredients

• ✓ mustard
• broccoli
• process cheese

Instructions

1. 1 Steam broccoli until tender-crisp.
2. 2 Toss broccoli with mustard, then melt the cheese over the broccoli in a microwave for 1 minute on HIGH. Stir and serve.

By beckie

Ingredients

• ✓ mustard
• beef brisket
• brisket rub

Instructions

1. 1 Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate, 8 hours to overnight.
2. 2 Remove brisket from the refrigerator and bring to room temperature.
3. 3 Preheat a smoker to 220 degrees F (104 degrees F) according to manufacturer's instructions.
4. 4 Place beef brisket in the smoker and smoke until easily pierced with a knife and an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C), 6 1/4 to 7 1/2 hours.
5. 5 Wrap brisket with aluminum foil and let rest for 30 minutes before slicing.

By Kevinlost

Ingredients

• ✓ mustard
• artichoke heart
• cream cheese

Instructions

1. 1 In a medium bowl, blend reserved liquid from marinated artichoke hearts, cream cheese and prepared Dijon-style mustard. When smooth, stir in marinated artichoke hearts. Chill approximately 1 hour before serving.

By MOLSON7

Ingredients

• ✓ mustard
• pie crust
• sausage

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. 2 Place pie crust dough onto a flat surface. Spread them generously with mustard. Spread 1/2 pound sausage onto each pie crust. Flatten sausage down with a spatula. Roll pie crust mixture up like a jelly roll. Slice roll into 1/2-inch circular pieces.
3. 3 Bake for 18 minutes or until sausage is cooked.

By Cindy Whaling