As much as I love mustard I often times seem to end up with dozens of different varieties in my fridge just sitting there! I have to say to myself, “Enough is enough, Illene! You gotta use these up before you buy anymore!” But it’s hard. Purchasing condiments is an addiction of mine and my fridge is borderline hoarder status. After a recent fridge clean out I decided to come up with recipes for everything that has been taking up space in there, but that I can’t just throw away because you know, I can’t do that!
Here’s all the ways I’m going to be using up my 8+ jars of artisanal mustards! Not in any particular order.
The easiest way to use up mustard and feel good about it is to throw a tablespoon into some vinegar and oil creating a Mustard Vinaigrette! Mustard dressing tastes so good on potato salads, lettuce and grain salads! Even over cheese! An easy ratio for a single serving salad is 1 tb of mustard, 1 tb of olive oil and a ½ tb of red wine vinegar! Whisk and drizzle! Add a ts of minced shallots if you’re feeling French.
Egg Salad or Chicken Salad
Egg salad is completely underrated. I won’t lie though when I think of it I do think of little mini egg salad sandwiches my Grandmother used to make circa the 50’s. Irregardless, anything with eggs and mayonnaise I’m totally down for. Use a nicer mustard when making egg salad or chicken salad and it’ll change the game!
Add a little maple syrup to any mustard and you’ve got yourself a glaze! Perfect for salmon, potatoes and roasting vegetables with!
Throwing together a mustard dipping sauce is a great way to break the monotony of many meals, including chicken and pork. How many times can you make chicken? A lot I suppose. Dip it in some honey mustard sauce and boom, it feels like an occasion!
Oh, the charcuterie board. I consider this a meal and I order a charcuterie board at any restaurant I go to that offers it. I also make myself a board at least once a week for “dinner”. There are many components to an epic board and mustard is one of them! Read our tips for a great charcuterie board here!
Toasts or Sandwiches
Toast has become REALLY popular again in the last year! I’m seeing avocado toast and toast points all over the damn place. Bread and toast in general are just calling out for fancy condiments. Throw some mustard, cheddar, bresaola and pickles onto some toast and treat yo self!
Brats or Sausages
Sausages! Encased meats are where it’s at. Steam them, BBQ them, fry them, it all tastes good! What makes it taste even better is throwing some grainy mustard on top!
There is a special place in my heart for deviled eggs. I love classic deviled eggs, and I like fancy guacamole + bacon deviled eggs! Using artisanal mustard really helps make deviled eggs more delicious, however. Just say no to that yellow “mustard”!
Whether it’s a beef, turkey, black bean or sweet potato burger add mustard to that beast!
You know the great debate in the south? What region makes the best BBQ and BBQ sauce? The answer is every region makes freaking good BBQ! South Carolina is in the “mustard belt” and their Mustard BBQ Sauce is one of my favorites! Continue reading for the recipe!
To create South Carolina Mustard BBQ Sauce you need:
- 1 1/2 Cups German IPA Beer Mustard
- 1 1/4 Cups Apple Cider Vinegar
- 1/4 Cup Sugar
- 1/4 Cup Brown Sugar
- 1 Tb Worcestershire Sauce
- 1 Ts Red Pepper Flakes
- 1/2 Ts Ground Black Pepper
- 1/4 Ts Ground Cayenne Pepper
- Whisk all ingredients together in a mixing bowl.