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    Delicious Meals Made with Dijon Mustard

    By | Shine Food – Wed, Aug 15, 2012 11:10 AM EDT

    By Bon Appétit

    Sharp, tangy Dijon mustard is a staple in any restaurant kitchen. The stuff hails from France, but it can be made anywhere in the world, as long as it's prepared according to strict French guidelines. (Take that, Champagne!) Here are three recipes that take it way beyond sandwiches. For more ways to use Dijon mustard, visit Bon Appétit.


    Photo by Zach DeSartPhoto by Zach DeSart














    Mustard-Mascarpone Bruschetta
    Recipe by Fabio Trabocchi of Fiola in Washington, D.C.
    Makes 3/4 cup

    Dijon adds the right amount of spice to rich mascarpone in this easy spread.

    Preparation
    Whisk 1/2 cup mascarpone, 1/4 cup chopped fresh basil, and 3 Tbsp. Dijon mustard in a medium bowl. Season to taste with salt and pepper. Spread on crusty bread.

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    Photo by Zach DeSartPhoto by Zach DeSart














    Mustard-Citrus Grilled Steak
    Recipe by Tim Love of Woodshed Smokehouse in Fort Worth, TX
    2-4 servings
    Charred mustard and citrus make for a great combo, especially when combined with a marbled steak.

    Preparation Mix 2 Tbsp. Dijon mustard, 1 Tbsp. chopped garlic, and 1 tsp. crushed red pepper flakes in a small bowl. Season one 1-pound 1 1/4-inch-thick strip steak with 1 tsp. kosher salt. Coat with Dijon mustard mixture. Cover and chill for 4 hours. Let stand at room temperature for 1 hour. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill steak, about 7 minutes per side for medium-rare. Finish with a squeeze of fresh lemon juice.

    Photo by Zach DeSartPhoto by Zach DeSart














    Creamy Dijon Vinaigrette
    Recipe by Coby Ming of Harvest in Louisville, KY
    Makes 3/4 cup
    When I make vinaigrette, I always reach for Dijon. It's got the perfect balance of zip and bite and helps emulsify the dressing.

    Preparation Pulse 1/4 cup good-quality red or white wine vinegar, 1 Tbsp. Dijon mustard, 1 Tbsp. honey, 1/2 tsp. kosher salt, and 1/2 garlic clove in a blender to combine. With motor running, slowly add 1/2 cup vegetable oil, then 2 Tbsp. extra-virgin olive oil. Season to taste with salt and freshly ground black pepper.


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