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Home , Dijon mustard, Mustard (condiment), Salt and pepper

THE BEST OF FOR THE LOVE OF Top 10 Favorite Mustard Recipes

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When you need to add a little kick to your , there are few ingredients that can deliver the nose-tingling heat of a good mustard (and, let’s face it, you probably have a jar in your fridge right now). These 10 recipes, from mustard-rubbed roasts to flaky pastry hors d’oeuvres, were chosen by our Facebook fans as their all-time favorites.

-crusted chicken breasts with mustard- dipping Ground make a great crunchy- Put the flour in a wide, shallow bowl. In another ing 1/4 cup mustard with the , dill, salty coating for chicken. Serve with a wide, shallow bowl, lightly beat the eggs and , and 1/8 tsp. ; set aside. red cabbage slaw. Serves 4 1 Tbs. of the mustard. Process the pretzels in Heat the oil in a 12-inch skillet over medium- a food processor until a coarse flour forms, high heat. When the oil is hot but not smoking, 1/2 cup all-purpose flour about 30 seconds. Transfer the pretzel flour add three of the chicken pieces. Cook until the 2 large eggs to a third wide, shallow bowl. Line up the flour, first side is dark brown, about 2 minutes. Care- 1/4 cup plus 1 Tbs. mustard egg, and pretzel bowls in that order. fully flip and cook until the chicken is cooked 3 cups pretzels (not low-sodium) Put the chicken on a cutting board, and through and the second side is golden-brown, 3 boneless, skinless chicken breast halves holding your knife parallel to the board, split about 2 minutes more; if the chicken seems (about 11/2 lb.) each breast in half horizontally. Sprinkle both to be browning too fast, reduce the heat to Freshly ground black pepper sides of the chicken lightly with pepper. Dredge medium. Transfer to a cutting board and keep 1/2 cup mayonnaise both sides of the chicken in the flour, then the warm. Repeat with the remaining chicken. 2 Tbs. finely chopped fresh dill egg, and then the pretzel flour, coating well and Slice the chicken on the diagonal. 1 tsp. honey shaking off the excess. Transfer to a baking Divide the slices among four dinner plates and 1/2 cup vegetable oil sheet and refrigerate for 5 minutes. serve with the . Meanwhile, in a small bowl, mix the remain- —Dina Cheney, Fine Cooking #109

fi necooking.com 2 roasted brussels sprouts with dijon, walnuts, and crisp crumbs The mustard-Worcestershire is a tangy counterpoint to the sprouts, which—despite people’s remembrances from childhood—are essentially sweet and nutty. You can fry the crumb topping up to 2 hours before serving. Serves 6 to 8

1/4 cup plus 1 Tbs. extra- Position racks in the top and the leaves are browning and crisp- constantly, until the crumbs are virgin bottom thirds of the oven and ing a bit, 20 to 25 minutes (if your browned and slightly crisp and the 2 Tbs. heat the oven to 400°F. Line two oven heat is uneven, rotate the nuts are golden, 4 to 6 minutes. 1 tsp. rimmed baking sheets with parch- pans midway through cooking). (The crumbs will start to sound 1/2 tsp. , toasted ment. While the sprouts are roasting, “scratchy” as they get crisp.) lightly and crushed In a large bowl, whisk 1/4 cup make the topping: Line a plate Dump the breadcrumb mixture 3/4 tsp. kosher ; more to of the olive oil with the mustard, with two layers of paper towel. onto the paper towels to drain the Freshly ground black pepper Worcestershire sauce, caraway Heat the remaining 1 Tbs. oil with excess . 2 lb. Brussels sprouts, ends seeds, 1/2 tsp. of the salt, and about the butter in a medium (10-inch) Transfer the sprouts to a trimmed, cut through the 10 grinds of pepper. Add the Brus- skillet over medium-high heat. serving bowl and season to taste core into quarters sels sprouts and toss to thorough- When the butter has stopped with if necessary. 1 Tbs. unsalted butter ly distribute the mustard mixture. foaming, add the breadcrumbs Sprinkle the crumbs over the 1 cup coarse fresh bread- the sprouts in an even all at once; toss to coat with the sprouts just before serving. crumbs layer on the two baking sheets. fat. Reduce the heat to medium, 1/2 cup chopped walnuts —Martha Holmberg, Fine Roast until the cores of the add the walnuts and the remain- Cooking #89 sprouts are just barely tender and ing 1/4 tsp. salt, and cook, stirring

finecooking.com 3 ham, gruyère, and honey- mustard palmiers These easy hors d’oeuvres disturbing the ham. pack the flavor of a croque Cut the rectangle in half monsieur into a flaky pas- widthwise to make two 10x7-inch try wrapper. Yields about 44 bands. Gently roll one long edge palmiers of a band into the center and 1 sheet (8 to 9 oz.) frozen then roll the opposite edge in so , thawed the two rolls meet in the middle 2 Tbs. honey Dijon mustard and resemble a double scroll. 3 oz. (about 1 cup) shredded Press lightly to stick the two rolls Gruyère together. Repeat with the second 1/4 cup (about 1 oz.) finely band. (The rolls can be assem- grated Parmigiano-Reggiano bled to this point and held in the 4 oz. very thinly sliced refrigerator for several hours.) baked ham With a very sharp knife,

Heat the oven to 425°F. On a slice each band into about 22 lightly floured surface, roll the pieces, just under 1/2 inch each. pastry to a 10x14-inch rectangle. Arrange the palmiers on two Using the back of a spoon, spread parchment-lined or nonstick the pastry evenly with the mus- baking sheets and bake until tard. Sprinkle on the Gruyère and deep golden brown and no longer Parmigiano in an even layer. doughy in the center (break one Arrange the ham in a single, open to be sure), 10 to 12 min- classic deviled eggs even layer, tearing or cutting utes. Be careful not to burn the This recipe can easily be doubled or pieces to fit. Lay a piece of parch- bottoms. Let cool on a rack and tripled to serve a crowd. You can prepare ment or waxed paper on top and serve just slightly warm or within and refrigerate them up to a couple of gently roll and press with the an hour if possible. hours ahead. Yields 8 rolling pin to compress the layers. —Martha Holmberg, 4 peeled hard-cooked large eggs Gently peel off the paper without Fine Cooking #54 (see method below) 3 Tbs. mayonnaise 1/2 tsp. Dijon mustard , to taste Kosher salt and freshly ground black pepper , for garnish Thinly sliced fresh , for garnish Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boil- ing water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more. Plunge the eggs into the ice bath. Work- ing with one egg at a time, crack the shell by rolling it on a flat surface. Under a stream of cold running water, peel the shell. Slice the eggs in half lengthwise. Remove the , transfer them to a small bowl, and mash them with the back of a spoon. Add the mayonnaise, mustard, and hot sauce and continue to mash until smooth. Season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with paprika and chives. —John Ash, Fine Cooking #117

fi necooking.com 4 honey-mustard turkey cutlets with arugula, carrot, and is the secret ingredient in the honey-mustard coating for these quick-cooking turkey cutlets. It adds lovely licorice notes that elevate the dish without overwhelming it. Serves 4

1/4 cup all-purpose flour 1 medium carrot, thinly shaved with a veg- until golden brown and just cooked through, 5 Kosher salt and freshly ground pepper etable peeler to 6 minutes total. Transfer to a clean plate and 4 Tbs. extra-virgin olive oil Combine the flour, 1/2 tsp. salt, and 1/4 tsp. tent with foil to keep warm. Wipe out the skillet 1/4 cup whole-grain mustard pepper in a shallow bowl. In another shallow and repeat with the remaining 1 Tbs. canola oil 1 Tbs. honey bowl, whisk 2 Tbs. of the olive oil, the mustard, and the remaining cutlets. 3 Tbs. fresh juice honey, 2 Tbs. of the lemon juice, and 2 tsp. of Whisk the remaining 2 Tbs. olive oil, 1 Tbs. 1 Tbs. finely chopped fresh tarragon the tarragon. lemon juice, , 1/4 tsp. salt, and 1/8 tsp. pep- 4 6-oz. turkey cutlets, pounded to 1/8 inch Dredge each turkey cutlet in the flour mix- per in a small bowl. In a large bowl, combine the thick ture and then the mustard mixture. Transfer to arugula, celery, and carrots; toss with enough 2 Tbs. canola oil; more as needed a wax-paper- or parchment-lined baking sheet of the dressing to lightly coat. Serve the 1/4 tsp. ground cumin or tray. cutlets topped with the salad, sprinkled with 2 oz. baby arugula (2 packed cups) Heat 1 Tbs. of the canola oil in a 12-inch non- the remaining tarragon, and drizzled with any remaining dressing. 2 medium celery ribs, trimmed and sliced stick skillet over medium heat until shimmering 1/8 inch thick on the diagonal hot. Add two cutlets and cook, flipping once, —Ronne Day, Fine Cooking #128

finecooking.com 5 roasted salmon with mustard and tarragon Fresh tarragon pairs beautifully with salmon, and just a little goes a long way in this simple recipe. Round out the with asparagus and boiled potatoes. Serves 6 1/4 cup mayonnaise 1 Tbs. plus 1 tsp. coarse-grained Dijon mustard 2 tsp. fresh lime juice 2 tsp. finely chopped fresh tarragon 6 6-oz. center-cut, skin-on salmon fillets Kosher salt

Position a rack in the center of the oven and heat the oven to 400°F. Line a heavy-duty rimmed baking sheet with foil. In a small bowl, stir together the mayonnaise, mustard, lime juice, and tarragon. Arrange the salmon skin side down on the baking sheet and sprinkle lightly with salt. Spread the mayonnaise mixture evenly over each fillet (there may be a little left over). Roast the salmon until just cooked through, 10 to 14 minutes. Using a spatula, lift the fillets off the baking sheet, leaving the skin behind, and transfer to plates. mustard and —Laraine Perri, Fine Cooking #122 roasted potatoes These potatoes start out looking very wet, but the ­mixture cooks down to leave the potatoes crisp, crusty, and tangy. Serves 4 to 6

1/3 cup plus 1 Tbs. Dijon mustard 1/4 cup olive oil 1 Tbs. dry vermouth or other dry 2 , minced 1 Tbs. chopped fresh rosemary 1 tsp. coarse salt Freshly ground black pepper 2 lb. red-skinned potatoes, cut into 3/4- to 1-inch dice Heat the oven to 400°F. In a large mixing bowl, whisk together the mustard, olive oil, vermouth, garlic, rosemary, salt, and pepper. Add the potatoes and toss to coat. Dump the potatoes onto a large rimmed baking sheet and spread them in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes. Serve hot. —Molly Stevens, Fine Cooking #42

finecooking.com 6 roasted pork loin with maple-mustard crust It’s nice to leave some fat on the outside of the pork because it browns beautifully and bastes the roast. Also, make sure the pork sits in the brine for at least 8 hours but preferably 16 to 18 hours for the juiciest results. Finally, scatter wedges of and apple in the pan to absorb the wonderful drippings during cooking. They also prevent the glaze from scorching on the bottom of the pan. Serves 10 to 12 FOR THE BRINE 1 Tbs. olive oil In a medium bowl, toss the fennel and apple 8 cups cold apple cider or juice 1/2 tsp. kosher salt with the oil, salt, and a few generous grinds of 3/4 cup kosher salt pepper. Scatter the mixture in the bottom of 1/4 cup light brown BRINE THE PORK a large roasting pan (large enough to hold the 2 cloves garlic, smashed Combine 2 cups of the apple cider or juice with pork with a couple of inches of space around 3 sprigs fresh the salt, , garlic, and thyme in a the perimeter). Put the pork, fat side up, on top 1 4-lb. boneless pork loin roast 3- to 4-quart saucepan and bring to a boil over of the fennel and apples. Roast the pork until (or two 2-lb. loins), trimmed only high heat, stirring so the salt and sugar dissolve, the crust just starts to brown, about 15 min- if it has a thick layer of fat about 3 minutes. Add the remaining apple cider utes. Reduce the heat to 350°F and continue FOR THE ROAST or juice and cool to room temperature. Transfer cooking until an instant-read thermometer 1/4 cup maple to a large container, add the pork, cover, and re- inserted into the thickest part of the loin regis- 3 Tbs. whole-grain Dijon mustard frigerate for at least 8 hours and up to 18 hours. ters 145°F, 30 to 50 minutes more. 2 tsp. chopped fresh thyme ROAST THE PORK Let rest for 10 minutes and then thinly slice a quarter to a third of the pork. Serve, topped 3/4 tsp. freshly ground black pepper; Position a rack in the center of the oven and more to taste heat the oven to 450°F. In a small bowl, mix with the fennel, apple, and juices. 1 large fennel bulb or 2 small bulbs, quar- the maple syrup, mustard, thyme, and pepper. —Tony Rosenfeld, Fine Cooking #90 tered, cored, and thinly sliced Drain the pork and pat dry with paper tow- 1 Granny Smith apple, peeled, cored, els. Brush the pork all over with the mustard and cut into 1/2-inch pieces mixture.

finecooking.com 7 mustard-and-herb-butter-rubbed prime rib This gorgeous roast uses a unique re- 1 5- to 6-lb. boneless beef rib roast, Position a rack in the center of the oven and verse-sear technique: first roast the beef patted dry heat the oven to 300°F. Roast the beef until an low and slow until it’s almost done, then 2 Tbs. olive oil, if needed for searing instant-read thermometer registers 110°F for sear it in a scalding hot pan for a deeply Melt the butter in an 8-inch skillet over medium rare, about 11/2 hours, or 115°F for medium rare, browned crust and a perfectly medium- heat. Let it foam until it turns light brown and about 10 minutes more. Remove the roast rare interior. Finish each slice with a pat smells nutty, about 5 minutes. Immediately from the oven. Let sit, tented loosely with foil, of the same savory butter that coats the pour the butter into a small heatproof bowl, for up to 2 hours (or continue with the recipe). roast. Serves 8 to 10 leaving most of the milk solids in the bottom Heat the oil in a heavy 12-inch skillet until shimmering hot. Sear the beef, turning and 4 oz. (1/2 cup) unsalted butter, cut into chunks of the skillet. Refrigerate the butter until solid, about 1 hour. pressing down with tongs, until browned all 6 medium cloves garlic over and cooked to desired temperature, 1/4 cup loosely packed fresh rosemary leaves Purée the garlic, rosemary, sage, thyme, mustard, Worcestershire, 11/2 tsp. salt, and about 4 minutes per side. 1/4 cup loosely packed fresh sage leaves 1 tsp. pepper with the solidified browned but- Transfer to a cutting board. If there was no 1/4 cup loosely packed fresh thyme leaves ter in a food processor to make a thick . earlier rest between roasting and searing, let 1/4 cup Dijon mustard Reserve 1/4 cup of the butter and rub the rest the roast rest for 15 to 20 minutes. Slice and 1 Tbs. Worcestershire sauce all over the roast. Put the roast fat side up on serve with the reserved mustard butter. Kosher salt and freshly ground a rack set in a roasting pan and let sit at room —Lynne , Fine Cooking #132 black pepper temperature for 1 hour before roasting.

finecooking.com 8 lemon rosemary balsamic roast chicken In this perfect-for-Sunday dinner, a savory marinade poured into the roasting pan along with the chicken cooks down to a delicious sauce. Serves 4 FOR THE MARINADE rosemary and whisk until thor- Tuck the marinated rosemary to let the juices run into one cor- 5 large cloves garlic, peeled oughly combined. sprigs and lemon slices under and ner. With a large, shallow spoon, Kosher salt MARINATE THE CHICKEN around the chicken pieces. Sprin- spoon off as much fat as possible 1/3 cup Dijon mustard Wash and dry the chicken pieces kle each piece of chicken with a but leave any savory juices and 1/3 cup packed light brown sugar thoroughly. Press down on the pinch of salt. Let the chicken sit pan drippings behind (they may 1/4 cup extra-virgin olive oil chicken breasts with the palm of for at least 20 minutes or up to look clumpy). Add 2 Tbs. water 1/3 cup balsamic your hand to flatten slightly (al- an hour to warm up a bit so it will to the pan (or 1 Tbs. to each of 2 Tbs. fresh lemon juice lowing rib cartilage to pop away or cook more evenly. Meanwhile, the two pans) and use a wooden 2 tsp. packed finely grated break in half). With a sharp knife, heat the oven to 400°F. spoon to scrape off enough of the lemon poke three or four slits in both Put the chicken in the oven to baked-on pan drippings from the 2 tsp. chopped fresh rosemary sides of each piece of chicken to roast. As it cooks, the marinade sides and bottom of the pan to help the marinade penetrate. Put will bubble and begin to reduce. form a slightly thickened, deeply FOR THE CHICKEN the chicken in a large nonreac- After 30 minutes, baste oc- colored, rich-looking sauce (you 2 bone-in, skin-on tive bowl. Add the garlic paste casionally with the pan juices to won’t need to scrape the whole chicken breast halves to the bowl and toss to coat the help brown the skin and keep the pan). Taste the sauce— if it’s too 4 bone-in, skin-on chicken. Scrape the marinade into chicken moist. The chicken is intense, add a little more water; chicken thighs done when it turns deep brown if it isn’t flavorful enough, keep 11/2 tsp. kosher salt the bowl of chicken and toss to coat (use your hands to distribute and the pan juices have reduced scraping and stirring. 6 to 8 2-inch sprigs (the sides of the pan will look Cut each chicken breast in half fresh rosemary evenly). Add the rosemary sprigs and lemon slices, and toss to almost burned, and a paring by centering a large chef’s knife 1/2 large lemon, thinly knife will slide easily into a thigh), over it and then pushing down sliced into half-moons combine. the bowl well with about 1 hour. The pan juices may and slicing at the same time (the 4 sprigs fresh rosemary, for plastic and refrigerate for at least garnish (optional) 6 hours and up to 24 hours. separate. knife will cut right through the Transfer the chicken pieces cartilage). Serve a thigh and half MAKE THE MARINADE ROAST THE CHICKEN to a cutting board and tent with of a breast per portion, with a few Crush the garlic cloves, sprinkle Take the chicken out of the refrig- foil. Discard the rosemary sprigs spoonfuls of sauce. Garnish each with a little salt, and mince finely erator and pour the chicken and but transfer the lemon slices to a serving with some of the roasted into a paste; you should have 11/2 marinade (scraping the bowl) into small bowl and reserve. lemon slices and a fresh sprig of to 2 Tbs. Set aside. In a small bowl, one 10x15-inch or two 7x11-inch rosemary, if you like. combine the mustard, brown Pyrex baking dishes. Adjust the MAKE THE PAN SAUCE sugar, vinegar, olive oil, lemon chicken so it’s skin side up and Hold one end of the pan with a —Susie Middleton, juice, lemon zest, and chopped the pieces are evenly spaced. potholder and gently tilt the pan Fine Cooking #62

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