Dijon mustard

Used in 11 recipes on RecipeWiki.

Dijon mustard is the smooth, pale French style made from brown or black mustard seeds, with a clean, nose-tingling heat and a winey sharpness rather than sweetness. This page also covers Russian mustard, the fiercer style some recipes allow instead. Beyond its use as a condiment, it is an emulsifier: a spoonful helps oil and vinegar stay together in Everyday Vinaigrette and steadies the egg yolk in Mayonnaise. It also lifts cream sauces. Its heat fades with cooking and with time, so stir it in near the end, and keep an opened jar in the fridge, where it keeps its punch longer.

What else can I make with it?

Most often cooked with

Recipes with dijon mustard

Beef Stroganoff — shot from directly overhead, the table surface filling the frame

Beef Stroganoff

Strips of beef seared fast and finished in a soured-cream and mustard sauce that is warmed through rather than boiled.

BeefMain coursesRussian

Caesar Salad — shot from directly overhead: whole romaine leaves coated in an emulsion of coddled egg

Caesar Salad

Whole romaine leaves coated in an emulsion of coddled egg, anchovy, garlic and parmesan, tossed at the table and eaten with the fingers.

15 minutesAmericanPescatarian

Crunchy Cabbage Slaw — shot from directly overhead: shredded cabbage salted and drained for an hour first

Crunchy Cabbage Slaw

Shredded cabbage salted and drained for an hour first, so the mustard dressing stays thick instead of thinning to a puddle.

1 hr 20 minServes 6

AmericanLeafy greensSide dishes

Devilled Eggs — shot from directly overhead: hard-boiled yolks beaten with mustard

Devilled Eggs

Hard-boiled yolks beaten with mustard, mayonnaise and cayenne and piped back into the whites, with paprika over the top.

30 minutesAmericanVegetarian

Everyday Vinaigrette — shot from directly overhead: a mustard-emulsified dressing built on three parts oil to one part acid

Everyday Vinaigrette

A mustard-emulsified dressing built on three parts oil to one part acid, a ratio worth memorising so you never need the recipe again.

15 minutes30 minutesBasics

Forshmak — shot from directly overhead: salt herring chopped fine with apple

Forshmak

Salt herring chopped fine with apple, hard-boiled egg and onion into a spread for dark rye bread.

3 hr 45 minServes 8

JewishPescatarianRussian

Lobster Thermidor — shot from directly overhead: lobster meat returned to its shell in a mustard and brandy cream sauce

Lobster Thermidor

Lobster meat returned to its shell in a mustard and brandy cream sauce, glazed under the grill until the top is spotted brown.

DinnerFrenchMain courses

Mayonnaise — shot from directly overhead, the table surface filling the frame

Mayonnaise

Egg yolk, oil and acid whisked by hand into a thick emulsion, with the drop-by-drop start that decides whether it holds or splits.

15 minutes30 minutesBasics

Okroshka — shot from directly overhead: a cold soup of raw vegetables

Okroshka

A cold soup of raw vegetables, ham and egg poured with sour kvass at the table, so nothing in the bowl goes soft.

PotatoesRussianSoups

Steak Diane — shot from directly overhead: thin beef fillet seared in seconds

Steak Diane

Thin beef fillet seared in seconds, then finished in a mustard, brandy and cream pan sauce flamed at the table.

30 minutesAmericanBeef

Waldorf Salad — shot from directly overhead, the table surface filling the frame

Waldorf Salad

Apple, celery and walnuts in a lemon-slackened mayonnaise, kept crisp and served cold on a leaf of lettuce.

15 minutesAmericanNo-cook