List of recipes using Mustard: 47 recipes

Cauliflower tabbouleh

In this tabbouleh recipe, the semolina is replaced by grated cauliflower heads, which is very fresh and surprisingly tasty.

Celeriac soup with mustard

This delicious creamy soup is very quick to make.

Creamy Winter Vegetable Soup

This is a very simple recipe: lots of winter vegetables cooked in chicken stock, then blended. The soup's special finishing touch comes from cream and a spoonful of mustard.

Endive and walnut salad

This salad has a double dose of walnut flavour: walnut oil in the vinaigrette and crunchy walnut kernels.

Mini cheese and mustard toasts

For an aperitif snack with a difference, try these little toasted slices of baguette topped with cheese and mustard. Easy to make and can be served in a jiffy.

Potimarron and celeriac autumn soup

This soup has a naturally smooth and creamy texture. The blend of autumnal potimarron (Japanese chestnut pumpkin) and celeriac flavours is warmed with French mustard.

Raw beetroot salad

This is a very simple salad. It contains raw beetroot (of course), but also walnuts, parmesan shavings and a vinaigrette made with balsamic vinegar.

Remoulade celery with tarragon and mimosa eggs

An even more bistro-style variation on celery remoulade for this recipe, with tarragon remoulade and mimosa eggs.

Rémoulette of celeriac

This is a variation on the popular French rémoulade (a celeriac salad, similar to coleslaw). Here, a julienne of celeriac is mixed with chopped shallot, fresh herbs and a lemony rémoulade dressing.

Tomato tart

This tart is very easy and quick to prepare.

Fish fillet with leeks and mustard cream

Fish fillets cooked on the side, to which a thinly sliced leek is added, gently cooked in a mustard cream.

Mackerel Fillets in White Wine

Mackerel fillets in white wine are the kind of thing we normally buy ready-made in a tin, as a quick snack. But preparing them at home is straightforward and so much better. Here is how to create this classic yourself, step by step.

Mackerel rillettes

This recipe for mackerel rillettes (or potted mackerel) starts with poaching the fish. The flesh is then taken off the bones and forked into a seasoned mixture of butter, mustard, cream and lemon juice. In France this is...

Pan-fried scallops and chanterelles with Noilly Prat sauce

The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.

Whiting fillet with mustard carrots

For this recipe, a 2-cooked fillet of whiting with tarragon, topped with a mixture of grated carrots, cream and mustard.

Cajun pulled pork

Pulled pork is a joint cooked long and slow so that it can be shredded easily with a fork. This Cajun-spiced version can be eaten like a classic meat meal or served in burger buns.

Chicano burger

Time for a fresh take on burgers with this Mexican-inspired version. The beef patty is pepped up with chilli spices and partnered with a plainer patty made with red kidney beans.

Filet mignon with mustard and tarragon sauce

Medallions of filet mignon (pork tenderloin) are first pan-fried, then kept to one side. The same pan is used to prepare a cream sauce with tarragon and strong mustard. The medallions are returned to the pan to finish cooking in the sauce while it thickens on low heat, keeping the meat beautifully tender.

Hamburgers

Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.

Larded pork tenderloin

Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.

Pork chops in the oven

To cook a pork chop well, without it drying out, one of the best methods is to cook it in two stages: start by pan-frying, then finish in the oven. This recipe adds flavour with mustard and thyme, with the cooking juices deglazed and reduced before serving.

Rabbit with mustard

This recipe uses boned rabbit. This is sautéed in mustard then cooked in the oven. It is served with broad beans, bacon and mushrooms, and a sauce made with reduced white wine.

Spicy chicken skewers

For this very quick recipe, diced chicken is marinated in a spicy sauce, then skewered and grilled in the oven.

Cabbage and cheddar quiche

For this recipe, our quiche will be topped with sliced cabbage cooked on the side with a shallot, grated cheddar, and a lightly mustarded quiche mix.

Celeriac in cream and mustard sauce

The celeriac in this dish is cooked in two stages: pan-fried first, then braised in cream with mustard. It can be enjoyed as the main feature with rice or cous-cous, for example, or served to accompany meat.

Celery purée

For this celery purée, mostly celery of course, but also a little potato for texture, and a hint of old-fashioned mustard to finish. A great accompaniment to roast meat or grilled fish.

Crispy smoked salmon and herb rolls

This recipe is for rolls of brik or filo pastry with a filling of smoked salmon, eggs, herbs and mustard. These are cut into sections before being cooked in the oven.

Fine multi-tomato tart

This simple but very elegant tart makes the most of different tomato varieties. Their diversity allows us to create a multi-coloured tart, featuring all their attractive shades.

Hearty potato and ham gratin

A potato gratin with an original twist: fried diced ham with mustard.

Leek and broccoli "à la flamande"

Leeks "à la flamande" (Flemish style) are traditionally served with melted butter mixed with chopped hard-boiled eggs. In this version with broccoli, the vegetables are steamed and the sauce is pepped up with a little mustard.

Pasta with mustard-cream sauce

Simple and quick to make, this is a delicious pasta recipe using lardons with a mustard-flavoured cream sauce.

Spiced butternut gratin

For this recipe, the butternut squash is cooked in two stages: first roasted, then finished in a gratin with Mornay sauce (bechamel with cheese).

Thin cherry tomato and pesto tart

A tomato tart is a real taste of summer: this one uses cherry tomatoes, finished with a drizzle of pesto after cooking. Cherry tomatoes are an ideal way to add a variety of colours for a tart that looks just as good as it tastes.

Tomato, mustard and tuna cake

Here's a recipe for a very moist, savory tuna and tomato cake, with a hint of mustard.

Vegetable pie

Three layers of vegetables, baked in puff pastry.

Mustard baps

These baps are perfect burger buns: soft, with a distinctive mustard flavour and the added crunchy texture of toasted mustard seeds. These will give your burgers a gentle hint of mustard, but without the normal "bite".

Avocado mayonnaise

This version of mayonnaise, as creamy as ever but with a delicious avocado flavor, is a perfect accompaniment to fish, vegetables and even canapés.

Beurre d'escargot

Beurre d'escargot is the typically French flavoured butter added to snails before they go into the oven. In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire.

French dressing (vinaigrette)

Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.

Lemon Mayonnaise

This is almost as simple to make as a plain mayonnaise, but with the double lemon flavour of both zest and juice for a delicate, fresh tang.

Mayonnaise

Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.

Provençal remoulade sauce

The classic remoulade sauce is, in this recipe, declined in a Provençal version, where we use olive oil and to which we add chopped basil before mixing. You will obtain a classic remoulade texture, but a very typical and fresh taste.

Rémoulade dressing

This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.

Rémoulette dressing

This is similar to rémoulade dressing, but with lemon juice instead of vinegar and with chopped chives added. The name comes from the French for chives: "ciboulette". In technical terms, it is a cold emulsion, like mayonnaise. Not just a tasty dressing for vegetables and salads, it also goes well with fish and cold meats.

Sorrel mayonnaise

In this original recipe, we add the taste and delicious acidity of sorrel leaves to a classic mayonnaise.

Tapenade

Tapenade is a classic of Mediterranean cuisine, basically a purée of black olives and olive oil. This version is little more sophisticated, with a less marked olive flavour.

Caesar salad

Ceasar salad is a classic of North American cuisine. It consists of lettuce served with croutons and the famous Caesar dressing. Here's my own version.