Inspired Flavors

How to Use Up Any Amount of Mustard

Inspired Flavors

How to Use Up Any Amount of Mustard

Mustard is one of those fridge-door features that essentially becomes a part of the landscape: It almost feels like the jar will never, ever run out, like there might be some secret mustard spring very gradually replenishing it.

When you finally have just a modest slick of it left on the walls of the jar (or if you're just trying to hit the bottom), don't let it go to waste. Even a little bit of mustard provides round, spicy punchiness to whatever it's added to. Here are a few ideas for how to use it:

  • Make a vinaigrette directly in the mustard jar: Drizzle in oil, salt and pepper, a bit of honey, and shake like the Dickens—then pour over your salad.
  • Mash mustard into softened butter, refrigerate until firm, and then use as a compound butter. It would be killer on steak. Or on an egg sandwich, or smoked salmon toasts.
  • Toss just-roasted vegetables with mustard (thinned with a little olive oil) so that they absorb it while they cool. Brussels sprouts and broccoli especially love this treatment.
  • Combine shredded cheese with mayonnaise and mustard for a melty spread for cheese toasts and grilled cheese. (Or biscuit sandwiches.)
  • Make a mustardy sauce for mussels! This recipe sounds spiffy, and only takes about 20 minutes.
  • Add it to meat marinades.
  • Or spread mustard onto slices of tofu before pan-frying. (This is especially good with whole-grain mustard.)
  • Fold it into leftover cooked potatoes and cabbage and pan-fry it for a zipper version of bubble and squeak.
  • It's just as good in potato salad.
  • Add honey and you've got a quick honey mustard for dipping (or glazing chicken wings).

 

This article was written by Caroline Lange from Food52 and was legally licensed through the NewsCred publisher network.

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