{"id":22165,"date":"1988-07-29T14:48:45","date_gmt":"1988-07-29T21:48:45","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=22165"},"modified":"2017-04-02T14:51:22","modified_gmt":"2017-04-02T21:51:22","slug":"uses-for-mustard","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=22165","title":{"rendered":"Uses for Mustard"},"content":{"rendered":"

\"\"<\/a>To add spark to egg-based dishes, like souffles, quiches, and savory custards, add a tsp. Dijon mustard.<\/p>\n

For a crispy catfish po’boy, coat catfish fillets with mustard then dip them in cornmeal. Saut\u00c3\u00a9 the catfish in oil and serve on a baguette or French bread with lettuce, tomato, thinly sliced onion, and a sauce made from mayonnaise, mustard, Tabasco sauce, parsley, and pickle relish.<\/p>\n

To perk up grilled cheese sandwiches, spread a thin layer of mustard on the bread before assembling and grilling the sandwich.<\/p>\n

To make a special sauce for burgers, mix together 1 tsp. ketchup, 1 tsp. mayonnaise, and 1 tsp. spicy brown mustard. A burger chain popularized this secret sauce, which is easily replicated at home.<\/p>\n

To thicken and liven up a pan sauce for saut\u00c3\u00a9ed meats, use Dijon mustard. After pan-searing chicken, pork, or beef, swirl in some red wine, port, or sherry and a few tsp. unsalted butter to deglaze the pan, then reduce the liquid to half its volume. Stir in a tsp. Dijon mustard for kick.<\/p>\n

For quick-and-easy homemade barbecue sauce, combine in a saucepan:<\/p>\n

1 C. ketchup
\n1\/4 C. white or red wine
\n1 tsp. soy sauce
\n2 tsp. red-wine vinegar or apple-cider vinegar
\n1 tsp. chili powder
\n1 garlic clove, minced<\/p>\n

Simmer over medium heat for 5 to 10 minutes to blend the flavors and reduce the volume slightly. Finally, stir in 1 tsp. prepared mustard.<\/p>\n

When you need a fast sweet-and-sour dip or sauce, whisk together 1\/2 C. currant jelly and 5 tsp. Dijon mustard. Let stand for 5 minutes and whisk again until smooth. Use as a dip for crudites or a sauce for broiled shrimp, pork, or chicken skewers.<\/p>\n

For a brown-sugar glaze for ham, combine 3\/4 C. firmly packed light brown sugar, 1\/4 C. spicy brown mustard or Dijon mustard, and 2 tsp. apple-cider vinegar. Pat over the top of a baked ham 45 minutes before it is done.<\/p>\n

To doctor up store-bought barbecue sauce, stir in 1 tsp. prepared mustard per C. sauce.<\/p>\n

In my mind, pretzels are basically just an excuse to dip something in mustard. I like to dip the store-bought, crunchy bagged pretzels in a yellow mustard, while the grainy variety pairs well with homemade soft pretzels, fresh from the oven.<\/p>\n

This is one of the easiest shake-and-pour dressing recipes ever. Mustard, honey, vegetable oil, vinegar, and a pinch of salt go into a mason jar, and in seconds you\u00e2\u20ac\u2122ve got a deli classic, perfect for topping a salad of iceberg or romaine. Yellow mustard is the classic choice, but grainy mustard is great too.<\/p>\n

Mustard glazes are great for more than just a Christmas or Easter ham! Baked chicken wings, thighs, or tenders are awesome when topped with a mustard-brown sugar glaze, too. Just brush it on in the last half hour of cooking.<\/p>\n

After saut\u00c3\u00a9ing chicken breasts or searing steaks, you\u00e2\u20ac\u2122ll have a pan of gorgeous fond (those tasty browned bits at the bottom of the pan). By all means, don\u00e2\u20ac\u2122t waste that delicious, savory flavor! Instead, add a splash of wine (red wine if it\u00e2\u20ac\u2122s red meat, white wine if it\u00e2\u20ac\u2122s chicken) and a good dollop of mustard, then whisk to bring up all of that browned goodness from the pan to make a tasty sauce.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

To add spark to egg-based dishes, like souffles, quiches, and savory custards, add a tsp. Dijon mustard. For a crispy catfish po’boy, coat catfish fillets with mustard then dip them in cornmeal. Saut\u00c3\u00a9 the catfish in oil and serve on a baguette or French bread with lettuce, tomato, thinly sliced onion, and a sauce made from mayonnaise, mustard, Tabasco sauce, parsley, and pickle relish. To perk up grilled cheese sandwiches, spread a thin layer of mustard on the bread before…<\/p>\n

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