Delicious Meals Made with Dijon Mustard

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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