Most often cooked with
Egg
Lemon
Butter
Dill
Parsley
Shallot
Wine vinegar
AppleRecipes with dijon mustard
Beef Stroganoff
Strips of beef seared fast and finished in a soured-cream and mustard sauce that is warmed through rather than boiled.
Caesar Salad
Whole romaine leaves coated in an emulsion of coddled egg, anchovy, garlic and parmesan, tossed at the table and eaten with the fingers.
Crunchy Cabbage Slaw
Shredded cabbage salted and drained for an hour first, so the mustard dressing stays thick instead of thinning to a puddle.
Devilled Eggs
Hard-boiled yolks beaten with mustard, mayonnaise and cayenne and piped back into the whites, with paprika over the top.
Everyday Vinaigrette
A mustard-emulsified dressing built on three parts oil to one part acid, a ratio worth memorising so you never need the recipe again.
Forshmak
Salt herring chopped fine with apple, hard-boiled egg and onion into a spread for dark rye bread.
Lobster Thermidor
Lobster meat returned to its shell in a mustard and brandy cream sauce, glazed under the grill until the top is spotted brown.
Mayonnaise
Egg yolk, oil and acid whisked by hand into a thick emulsion, with the drop-by-drop start that decides whether it holds or splits.
Okroshka
A cold soup of raw vegetables, ham and egg poured with sour kvass at the table, so nothing in the bowl goes soft.
Steak Diane
Thin beef fillet seared in seconds, then finished in a mustard, brandy and cream pan sauce flamed at the table.
Waldorf Salad
Apple, celery and walnuts in a lemon-slackened mayonnaise, kept crisp and served cold on a leaf of lettuce.
