In the house where I grew up, mustard was yellow, neon-bright yellow, and we squirted it on hot dogs. Period.
In my own kitchen, I stock at least half a dozen types of mustard, but none gets used as often as Dijon mustard. It's tangy, yet not strident. A spoonful of Dijon goes into every spaghetti sauce I make; I know it sounds odd, but you have to trust me and try it. Dijon adds character. Mix a little bit of Dijon into your egg salad or potato salad. Add it to meatloaf. And don't forget vinaigrette dressings for your salads. Sometimes I use the country Dijon, made with coarsely-ground mustard seed; other times, I use the smooth mustard.
Over the years I've written a lot about Dijon mustard, its history and where it comes from. Be sure to go back and read some of these posts.
I've gotta have Dijon mustard in my pantry. Here are a dozen reasons why:
One-one-one spaghetti sauce, from The Perfect Pantry
Warm Brussels sprouts, almond and goat cheese salad with maple mustard dressing, from The Perfect Pantry
Deviled eggs, from The Perfect Pantry
Honey mustard baked salmon, from Rasa Malaysia
Holy yum chicken, from Table for Two
Grilled steak with green beans and mustard shallot sauce, from Deliciously Organic
Slow cooker maple and Dijon pot roast, from The Kitchn
Garlic Dijon vinaigrette, from The Lemon Bowl
Dijon roasted Brussels sprouts, from Girl Versus Dough
Lamb chops with Dijon mustard and thyme, from Blue Kitchen
Avocado pasta salad with Dijon mustard, from Foodness Gracious
Roasted mushrooms with balsamic, thyme, and Dijon, from Rachel Cooks
How about you -- gotta have Dijon mustard?
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