Ingredient

Dijon mustard Recipes

26 recipes with dijon mustard for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

26 recipes

Crispy Cabbage Caesar Salad with cabbage, parmesan and anchovy — USA recipe

🇺🇸USAMedium

Salads

Crispy Cabbage Caesar Salad

Roasted cabbage Caesar salad with caramelized wedges, homemade anchovy dressing, crunchy croutons, and shaved parmesan. The cabbage goes into a screaming-hot oven until the edges char and the natural sugars turn to toffee — then gets the full Caesar treatment. A whole head of cabbage feeds four people for almost nothing, and it tastes better than romaine ever did.

25 min290 kcal4 serves

⚡Quick

Chicken and Mushroom in Creamy Sauce with chicken breasts, mushrooms and heavy cream — France recipe

🇫🇷FranceAdvanced

Meat Dishes

Chicken and Mushroom in Creamy Sauce

Chicken cutlets seared until golden, then a pan sauce built in the same skillet — mushrooms, garlic, a splash of white wine, chicken broth, heavy cream, parmesan. The sauce is what this is really about. Chicken breast is lean and mild on its own; the sauce is where all the flavor lives. Thirty-five minutes, one pan.

35 min450 kcal4 serves

💪High protein

Fall Veggie Hot Honey Bowl with sweet potatoes, Brussels sprouts and lean ground turkey — USA recipe

🇺🇸USAAdvanced

Meat Dishes

Fall Veggie Hot Honey Bowl

Roasted sweet potato and Brussels sprouts, ground turkey with warm autumn spices, cottage cheese, avocado, and a maple Dijon drizzle — or hot honey if you want to keep it simple. The Brussels sprouts are the key: roasted cut-side down at high heat, they caramelize at the edges and become nutty and faintly sweet.

40 min495 kcal4 serves

💪High protein🌾Gluten-free

Croque Madame with bread, ham and Gruyère — France recipe

🇫🇷FranceMedium

Breakfast and Brunch

Croque Madame

A Croque Monsieur — ham, Gruyère, and béchamel on toasted white bread — with a fried egg on top. The name comes from the egg supposedly resembling a woman's hat. The sandwich itself has been on Parisian café menus since the early 1900s. What separates a good one from a mediocre one is the béchamel: not as a hidden layer inside, but also spread generously on top, where it bubbles and browns under the grill and becomes something closer to a savory soufflé crust than a sauce. The egg yolk, broken at the table, does the rest.

25 min690 kcal2 serves

🌿Vegetarian⚡Quick

Eggs Royale (Smoked Salmon Benedict) with eggs, smoked salmon and English muffins — UK recipe

🇬🇧UKMedium

Breakfast and Brunch

Eggs Royale (Smoked Salmon Benedict)

Toasted English muffins with cold smoked salmon, perfectly poached eggs, and hollandaise. Eggs Royale is Eggs Benedict with smoked salmon in place of Canadian bacon — same structure, slightly more refined flavor, and arguably easier to time because the salmon needs no cooking. The difficulty is coordinating three things that need to be ready simultaneously: the poached eggs, the warm hollandaise, and the toasted muffins. The order and timing matter. Read through the whole recipe before you start.

20 min560 kcal2 serves

💪High protein⚡Quick🌶️Spicy

Mushroom Wellington with portobello mushrooms, chestnut mushrooms and puff pastry — UK recipe

🇬🇧UKAdvanced

Vegetable and Mushroom Dishes

Mushroom Wellington

A log of portobello mushrooms, duxelles, wilted spinach, and caramelized onion wrapped in golden, shattering puff pastry. This is the dish that makes vegan holiday cooking feel genuinely festive rather than compensatory. The key is managing moisture at every stage — mushrooms that are properly dried, spinach that is squeezed out, a filling that is cold when it meets the pastry. Get those things right and the pastry bakes crisp and dry rather than soggy at the base. The scored top, the knife going through the layers, the steam that rises — it's one of those dishes that impresses the table before anyone has even tasted it.

75 min480 kcal6 serves

🌿Vegetarian🌱Vegan

Beef Wellington with beef tenderloin, mushrooms and prosciutto — UK recipe

🇬🇧UKAdvanced

Meat Dishes

Beef Wellington

Beef Wellington is Britain's most dramatic showpiece dish: a center-cut beef tenderloin, seared hard on all sides, coated in Dijon mustard, wrapped in a layer of mushroom duxelles and prosciutto di Parma, then encased in all-butter puff pastry and baked until the pastry is shatteringly golden. When sliced at the table, the cross-section reveals a ring of dark, caramelized crust, a layer of earthy black duxelles, a veil of prosciutto, and a core of perfectly pink medium-rare beef. Popularised by Gordon Ramsay as a signature of his three-Michelin-star kitchen, it has become the standard-bearer of British fine dining and the ultimate dinner-party centrepiece. The name is disputed — some attribute it to the Duke of Wellington, others argue it is simply the British reworking of a French filet en croûte.

120 min680 kcal6 serves

💪High protein

Rack of Lamb with Herb Crust with racks of lamb, Dijon mustard and panko breadcrumbs — France recipe

🇫🇷FranceMedium

Meat Dishes

Rack of Lamb with Herb Crust

Carré d'agneau — rack of lamb — is the apex cut of French fine dining: the loin section of a young lamb with eight rib bones, frenched (trimmed bare to the bone) and roasted until the eye of meat is a uniform rose-pink medium-rare throughout. The herb crust — breadcrumbs, rosemary, thyme, garlic, parsley, and Parmesan bound with olive oil — is pressed onto the meat after an initial sear, then baked until crackling golden while the lamb underneath stays tender and juicy. The frenched bones fan out on the plate creating one of the most photogenic presentations in classical cuisine. Served resting or crossed (guards of honour), it signals celebration.

50 min560 kcal4 serves

💪High protein

Roasted Leg of Lamb with Meyer Lemon with boneless leg of lamb, Meyer lemon and garlic — USA recipe

🇺🇸USAAdvanced

Meat Dishes

Roasted Leg of Lamb with Meyer Lemon

A whole leg of lamb in a 200°C oven for an hour and a half produces something that doesn't need much explaining — deeply browned crust, interior somewhere between rose and pink, pan juices worth mopping up with bread. What Meyer lemon does here that regular lemon can't quite pull off is this: the floral quality in the zest sits in the herb paste and works on the lamb for hours, going slightly sweet as it roasts, adding a brightness that cuts the richness without turning acidic. If you can't find Meyer lemon, use half regular lemon zest and half mandarin — the point is less tartness, more perfume. The paste goes inside the rolled roast and outside. Inside matters more. That's where the flavor lives between slices.

120 min520 kcal8 serves

🌾Gluten-free💪High protein

Spring Pea and Feta Couscous Salad with pearl couscous, peas and feta — Mediterranean recipe

🌊MediterraneanAdvanced

Salads

Spring Pea and Feta Couscous Salad

A bright, no-fuss salad that works as a side for grilled lamb or chicken, or holds its own as a light lunch. Pearl couscous — the round, pasta-like kind, not the fine-grain North African variety — gets toasted before cooking, which gives it a nutty depth that plain couscous lacks. Pickled shallots cut through the richness of the feta and keep the salad from tasting flat. Fresh mint is non-negotiable here: it's the ingredient that ties everything together and makes this taste like spring rather than just a bowl of starchy things.

25 min390 kcal4 serves

🌿Vegetarian⚡Quick🌶️Spicy

Honey-Glazed Ham (Easter Spiral-Cut Ham with Honey Mustard Glaze) with bone in spiral cut ham, honey and light brown sugar — USA recipe

🇺🇸USAAdvanced

Meat Dishes

Honey-Glazed Ham (Easter Spiral-Cut Ham with Honey Mustard Glaze)

Honey-glazed ham is the centerpiece of the American Easter table — a fully cooked spiral-cut bone-in ham, slow-warmed under foil and brushed with a sticky lacquer of honey, brown sugar, and Dijon mustard. The bone keeps the meat moist, the spiral cut lets the glaze seep into every slice, and a final blast under the broiler gives the signature caramel crust. Serves twelve, makes great sandwiches the next day, and the leftover bone goes into split pea soup. The technique is forgiving: low oven, foil tent, glaze in the last 30 minutes.

150 min330 kcal12 serves

💪High protein🌾Gluten-free

Deviled Eggs with Chipotle with eggs, mayonnaise and chipotle — USA recipe

🇺🇸USAMedium

Appetizers and Sandwiches

Deviled Eggs with Chipotle

Deviled eggs are one of the easiest appetisers to make badly and one of the most satisfying to get right. The filling needs to be smooth — not grainy, not lumpy — and seasoned assertively enough that you taste it rather than just fat. Chipotle peppers in adobo sauce do two things at once: they add smokiness and heat, and the sauce itself adds a tomato-tinged depth that plain hot sauce doesn't. The lime brings brightness. This is not a subtle dish, which is exactly the point at a table that also has glazed ham and couscous salad.

35 min110 kcal12 serves

🌿Vegetarian🌾Gluten-free🌶️Spicy

Ingredients

Goes well with

Other ingredients that appear most often alongside dijon mustard across the archive. Pick one to drill deeper.

garlic eggs chicken lemon mayonnaise mustard mushrooms parmesan onion potato bacon egg yolks