4 Clever Ways to Use Mustard in and Out of the Kitchen

Who knew mustard could be so versatile? You do, now!

Here are just a few of the many ways to put this dependable condiment to work.

1. Mustard Dressing: Shaved Zucchini Salad

  • Slice two zucchini and/or yellow squash into ribbons with a vegetable peeler.
  • Add ribbons, 4 cups mixed greens, ¼ cup shredded Parmesan cheese, and ¼ cup chopped Marcona almonds to a large bowl.
  • Make a vinaigrette by whisking together 2 tablespoons lemon juice, 2 tablespoons olive oil, and 1 tablespoon Dijon mustard. Season with salt and black pepper.
  • Add to bowl and toss to coat. Serves four.

2. Amazing Mustard Butter

  • Stir together ½ cup softened butter and 2 tablespoons Dijon mustard.
  • Chill until firm.
  • Serve a pat of the compound butter with grilled vegetables, steak, or fish. Or, for a simple sauce for fish, stir together ¼ cup melted butter and 1 tablespoon Dijon mustard.
close up of prepared mustard in a bowl
Meredith

3. Mustard Marinade: Cubano-Inspired Skewers

  • Brush four one-inch-thick slices of crusty bread with olive oil. Toast bread on a grill over medium-high heat (375 degrees f to 450 degrees F), then cut into one-inch cubes.
  • Season two thin boneless pork chops with salt and black pepper; grill until done (145 degrees F).
  • Spread pork with 4 teaspoons yellow mustard, then cut into one-inch pieces.
  • Thread pork and bread cubes onto eight-inch skewers with cornichons or other pickles and cubes of deli ham and Swiss cheese. Serves four.

4. More Mustard Magic

Mustard does a lot more besides make food taste great:

  • Bath relaxer for sore muscles: Add 2 tablespoons mustard and 1 teaspoon Epsom salt to bath water, or 1 tablespoon mustard to a foot bath.
  • Sore-throat soother: Stir together ½ cup boiling water; the juice of half a lemon; and 1 tablespoon each mustard, honey, and salt. Gargle.
  • Burn salve: After running cold water on the burn to cool it down, spread on mustard to help relieve the pain.
  • Odor eraser: Rinse smelly containers with hot water and a little mustard.

This article originally appeared in the August/September 2021 issue of Allrecipes Magazine.

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