Best 20 Whole Grain Mustard Recipes

WHOLE GRAIN MUSTARD AïOLI

Steps:

• Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt). Transfer garlic mixture to small bowl. Mix in all remaining ingredients. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover tightly and refrigerate.

ROASTED GUINEA HENS WITH WHOLE-GRAIN MUSTARD AND HERBS

Steps:

• Cook garlic and potatoes:
• Fill a 3-quart saucepan halfway with water and bring to a boil. Add garlic and simmer 5 minutes. Remove garlic with a slotted spoon and reserve. Add potatoes to water with bay leaf and salt to taste, then simmer, covered, 10 minutes (potatoes will not be fully cooked). Cool potatoes in hot water, uncovered, then drain and peel.
• Make mustard butter and prepare hens while potatoes are cooling:
• Put a 17- by 11-inch roasting pan in middle of oven and preheat oven to 425°F.
• Melt 1 tablespoon butter and set aside. Mash together mustard, chives, remaining 5 tablespoons butter, and salt and pepper to taste. Reserve 1 tablespoon mustard butter for sauce.
• Remove excess fat from cavities and necks, then rinse hens and pat dry. Run your finger between skin and flesh of breast and legs of each hen to loosen skin (outsides of thighs are easier to access from neck end). Push mustard butter under skin and massage skin from outside to spread butter evenly over breast and legs. Season hens inside and out with salt and pepper and put half of herb stems in cavity of each bird. Tie legs together with kitchen string and close cavity with toothpicks.
• Brush melted butter over hens.
• Roast hens:
• Remove roasting pan from oven and add oil, tilting to coat. Put hens in pan, breast sides up, and scatter potatoes and shallots around them. Roast hens, basting every 10 minutes with a brush and turning vegetables, 30 minutes. Scatter reserved garlic and thyme leaves around hens and roast, basting frequently and turning vegetables, until a thermometer inserted in thickest part of a thigh (without touching bone) registers 170°F and vegetables are tender, 20 to 30 minutes more (30 to 40 minutes more for chickens). Discard string and toothpicks from hens and transfer hens to a platter. Surround with vegetables and keep warm, loosely covered, while making sauce.
• Make sauce:
• Skim fat from pan juices and add chicken broth, then deglaze by boiling, scraping up brown bits, until reduced to about 1/2 cup. Pour sauce through a sieve into a sauceboat and stir in reserved tablespoon mustard butter with salt and pepper to taste.
• Chop tarragon and parsley leaves and scatter over hens and vegetables. Serve with sauce.

WHOLE GRAIN MUSTARD AIOLI

Steps:

• Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt).
• Transfer garlic mixture to small bowl.
• Mix in all remaining ingredients.
• Season with salt and pepper.
• DO AHEAD: Can be made 2 days ahead; cover tightly and refrigerate.

ASPARAGUS WITH WHOLE-GRAIN MUSTARD VINAIGRETTE

Steps:

• Preheat the oven to 450°F.
• Whisk together the olive oil, vinegar, mustard, parsley, and salt in a small mixing bowl. Toss the asparagus with the mustard vinaigrette in a 9 × 13-inch baking dish.
• Roast until the asparagus is just tender, about 10 minutes.
• Arrange the asparagus on a large serving platter, being sure to scrape all of the burned bits of mustard from the bottom of the pan along with the asparagus. Serve immediately.

BEEF TENDERLOIN WITH WHOLE GRAIN MUSTARD & TARRAGON SAUCE

Steps:

• Heat 1 T oil in heavy saucepan over medium-high heat. Add shallots; cover and cook until soft and brown, about 3 minutes. Add stock, wine, and brandy. Boil until slightly reduced, 6 minutes. Add cream; boil until reduced to 3/4 cup, about 6 minutes. Set sauce aside.
• Melt butter in heavy large skillet over medium-high heat. Add garlic and saute 1 minute. Add 1 bag of spinach and toss until slightly wilted, about 1 minute. Add remaining spinach and toss just until wilted, about 2 minutes. Season to taste with salt and pepper. Set aside.
• Heat remaining 1/2 T oil in another heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Saute to desired doneness, about 4 minutes per side for rare.
• Divide spinach among 4 plates. Place 1 steak on each mound of spinach. Add sauce, mustard, and tarragon to skillet steaks cooked in; boil until slightly thickened, scraping up browned bits from bottom of pan, about 1 minute. Season sauce with salt and pepper. Spoon sauce over steaks and serve.

PAN ROASTED CHICKEN WITH LEMON AND WHOLE GRAIN MUSTARD

Steps:

• Preheat oven to 450*F.
• Prepare the chicken by gently easing your fingertips between the skin and the meat at the neck opening, to loosen the skin all over the breast, taking care not to tear the skin.
• Insert the parsley sprig, basil or rosemary under the skin.
• Season the chicken generously on both sides with salt and pepper.
• Heat an oven-proof skillet large enough to hold the chicken over high heat.
• Add the olive oil and swirl it in the skillet.
• As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet.
• Sear the chicken, undisturbed, while reducing the heat little by little to medium, until it's skin has turned golden brown and crisp, 5 to 7 minutes.
• Carefully turn the chicken skin side up.
• Put the skillet with the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes more, depending on it's size.
• When the chicken is done, remove it from the skillet with tongs and transfer it to a cutting board.
• Pour off all but a thin glaze of fat from the skillet.
• Return the skillet to high heat, add the chicken stock and the lemon juice, stirring and scraping with a wooden spoon to deglaze the pan.
• Boil the liquid down until it has reduced by half it's volume, 3 to 4 minutes.
• Turn down the heat and add the mustard, stirring briskly with a wire whisk.
• Add the butter a piece at a time to make a creamy sauce, making sure each piece has been incorporated completely before adding the next.
• Season to taste with salt and pepper and stir in half of the parsley or basil.
• To serve, spoon the sauce into the centers of two to four heated plates.
• With a large sharp knife, cut the chicken into two halves or four equal pieces.
• Place the chicken on the plates, sprinkle with the remaining parsley or basil and serve.

HAM WITH WHOLE-GRAIN MUSTARD AND APRICOT GLAZE

Steps:

• Preheat oven to 325 degrees.
• Wrap ham completely with parchment paper-lined aluminum foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake for 1 hour.
• Place apricot preserves in a 1-quart saucepan and bring to a simmer over medium-high heat. Transfer preserves to a blender and puree until smooth, about 2 minutes. Strain through a fine mesh sieve set over a small bowl; discard solids. You should have slightly less than 1/2 cup remaining. Add mustard and vinegar to bowl of preserves; stir to combine.
• Unwrap ham; discard parchment and foil. Transfer ham to a cutting board. Using a large sharp knife, score fat in a diamond pattern, making the lines about 3/4 inch apart. Return ham to roasting pan.
• Increase oven temperature to 375 degrees. Brush ham evenly with 3/4 of the preserve mixture and return to oven. Bake ham for 30 minutes. Brush ham with remaining glaze and continue cooking 10 minutes more. Transfer to a cutting board until ready to carve.

PAN-ROASTED CHICKEN WITH PORT AND WHOLE-GRAIN MUSTARD

Steps:

• Preheat oven to 400 degrees F.
• Heat an ovenproof skillet large enough to hold the chicken over high heat. Add the olive oil and swirl it in the skillet. As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. Carefully turn the chicken skin side up.
• Put the skillet into the oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer, about 10 to 15 minutes, depending on its size. When the chicken is done, transfer it to the plate and keep warm.
• Pour off all but a thin layer of fat from the skillet. Add the port, put the skillet over high heat, and reduce until half remains. Add the chicken stock and reduce again. (If using BBQ sauce, you don't have to reduce.) Add the cream, bring it to a boil, and cook for 3 minutes. Stir in the Dijon and Meaux mustards and adjust the seasoning with salt and pepper. Return the chicken to the skillet and sprinkle with parsley and tarragon.

WHOLE-GRAIN MUSTARD

Steps:

• Put the black mustard seeds into a non-metallic bowl and pour over 150 ml of the vinegar. Cover and leave overnight.
• The next day, use a mortar and pstle to pound the mixture until the seeds are coarsely broken. Grind the yellow mustard seeds in an electric blender or coffee grinder to a very fine powder. Combine the two mixtures and stir in the rest of the vinegar and the salt.
• Spoon into sterilized jars. Seal, label and keep in a cool dark place for 2 weeks before using to allow the flavours to develop.

BOXTY WITH SEARED LAMB LOIN AND WHOLE-GRAIN MUSTARD AIOLI

Steps:

• For the boxty pancakes: Preheat the oven to 200 degrees F. Grate 5 of the potatoes on the largest holes of a box grater. Toss with the vinegar and squeeze out the excess water between paper towels.
• Cut the remaining 3 potatoes into 6 pieces each. Place them in a saucepan with the garlic and cover with water by about 1 inch, sprinkling generously with salt. Bring to a boil, reduce to a simmer and cook until the potatoes are fork tender, 10 to 12 minutes. Drain. While still hot, pass the potatoes through a food mill or mash with a potato masher.
• Combine the grated potatoes with the mashed potatoes. Beat the eggs and add into the potatoes. Sprinkle with salt.
• Coat a large saute or cast-iron pan with olive oil over medium-high heat. Make a 1 1/2-inch patty and cook until brown and crispy, 3 to 4 minutes per side. Eat the first pancake to make sure the potato mixture is seasoned perfectly. Season again, if needed.
• Working in batches, make and cook all the pancakes, blotting on paper towels and seasoning with salt. Hold the pancakes on a sheet tray in the oven to keep warm until serving.
• For the lamb loin with whole-grain mustard aioli: Sprinkle the lamb with salt and brush with whole-grain mustard. Coat a large saute pan with oil over medium-high heat. When the oil starts to shimmer, add the lamb and sear on all sides, being careful not to burn the brown bits on the bottom of the pan. Cook until a thermometer reads 135 degrees F when inserted into the thickest part of the loins. Transfer to a small sheet tray and tent with aluminum foil. Allow to rest at least 10 minutes.
• Combine the mustard, mayonnaise, chives and parsley in a medium glass mixing bowl.
• Thinly slice the lamb. Place a dollop of the aioli on top of the boxty, and top with a slice of lamb and another dollop of the aioli.

COUNTRY HAM AND CHEDDAR PIE WITH WHOLE GRAIN MUSTARD AND GREENS WITH APRICOT VINAIGRETTE AND ALMONDS

Steps:

• For the pie: Place a rack in the center of the oven and preheat to 400 degrees F. Line a half-sheet pan with parchment paper. Set aside.
• Unfold or unroll one sheet of the puff pastry on a lightly floured surface. Gently roll with a rolling pin until each side is increased by about 1/2-inch. Place the pastry on the prepared baking sheet and brush the pastry from edge to edge with prepared egg wash. Combine the mustard, apricot jam and a generous amount of black pepper in a small bowl, and spread over the egg wash, leaving about an inch border between the mustard and the edge of pastry. Place the ham evenly over the mustard and then evenly spread the cheese over the ham.
• Roll out the second piece of puff pastry as the first, increasing the size by about 1/2-inch on each side. Gently place it on top of the ham and cheese and press the edges together with your fingers. Gently fold about 1/2-inch of the edges over, creating a thick crust. Press the edges with the tines of a fork. Dip the fork in flour if it sticks to the puff pastry during pressing. Lightly brush a layer of egg wash over the top and edges of the pie. Cut a few small slits into the top of the pie and bake until cooked through and golden brown, 30 minutes.
• For the greens: Whisk together the vinegar and jam in a small bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified. Put the greens in large bowl, toss with the vinaigrette, divide among the plates and top with the almonds.

GREEN BEANS WITH WHOLE GRAIN MUSTARD

Steps:

• Steam green beans until crisp-tender and still bright green.
• Remove the green beans & place under cold running water to stop the cooking process.
• Melt butter in a non-stick pan over medium heat. Stir in the whole grain mustard.
• Add the green beans & toss until evenly coated.
• Season with salt & pepper.
• Cook until heated through.

SAUTEED CHICKEN BREAST WITH WHOLE GRAIN MUSTARD AND SAGE

Steps:

• Preheat a large skillet over medium-heat, for about 1 minute or until the surface of the pan is uniformly hot. While the pan heats pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce.
• Add the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan. (This is called deglazing the pan.) Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve.

SHAVED BRUSSEL SPROUTS WITH WHOLE GRAIN MUSTARD SAUCE FROM VEDGE RESTAURANT

Steps:

• To make the sauce, whisk together the vegan mayo, mustard, 2 tablespoons water,1 teaspoon of the salt, and 1 teaspoon of the pepper in a small bowl. Set aside. Run the Brussels sprouts through the slicer blade of a food processor or carefully shave on a mandoline. Heat the olive oil in a large sauté pan over high heat. Just as the oil starts to ripple, add the garlic and the shaved Brussels sprouts. Sear for 30 seconds, then stir to prevent the garlic from burning. Add the remaining half-teaspoon salt and half-teaspoon pepper, then allow the Brussels sprouts to sear for 4 to 5 minutes, stirring occasionally so they brown evenly. Transfer the Brussels sprouts to a serving dish, drizzle the mustard sauce on top, and serve. Prep time: 15 minutes Cook time: 10 minutes Serves 4-6

GLUTEN-FREE WHOLE GRAIN CHEESE AND MUSTARD MUFFINS

Steps:

• Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter muffin tins. Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.
• In a separate large bowl beat together the eggs, mustard, buttermilk and oil. Quickly whisk in the dry ingredients and mix until well combined. Do not beat for too long; a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl. Fold in the cheese and walnuts.
• Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.

WHOLE GRAIN MUSTARD VINAIGRETTE

Steps:

• Place all ingredients except for oil in large container.
• Place immersion blender in container and blend. Slowly add oil blending ingredients to create emulsification. Place in container, label, date and refrigerate.

WHOLE-GRAIN MUSTARD PAN ROLLS

Steps:

• In a saucepan heat milk, butter, and syrup just until warm (about 105°F.) and butter begins to melt and remove pan from heat. Stir in yeast and let stand until foamy, about 5 minutes.
• In a bowl of a standing electric mixer (or a large bowl if kneading by hand) whisk together flour and salt. In a small bowl lightly beat together whole egg, yolk, and mustard.
• With dough hook stir milk mixture and egg mixture into flour mixture to form a sticky dough. With dough hook knead dough 5 minutes, or until smooth and elastic (dough will be soft). (Alternatively, dough may be formed with a wooden spoon and kneaded on a floured surface with floured hands until smooth and elastic, 10 to 15 minutes.)
• Transfer dough to a lightly oiled large bowl and turn to coat with oil. Let dough rise, covered loosely, in a warm place 1 hour, or until doubled in bulk.
• Make glaze:
• In a small bowl with a fork stir together butter, syrup, and egg.
• Grease a 13- by 9-inch roasting or baking pan.
• Punch down dough and divide into 20 pieces. Form each piece into a smooth ball and transfer to pan. Brush rolls with about half of glaze and let rise, covered loosely with plastic wrap, in a warm place about 1 hour, or until doubled in bulk.
• Preheat oven to 400°F. Brush rolls with remaining glaze and sprinkle with seeds. Bake rolls in middle of oven 20 minutes, or until golden brown, and cool in pan on a rack 20 minutes. Rolls may be made 1 day ahead and kept, covered, in a cool dry place. (Alternatively, rolls may be made 2 weeks ahead and frozen in pan, wrapped well. Thaw rolls at room temperature.) Serve rolls warm or at room temperature.

HERB-ROASTED FINGERLING POTATOES WITH WHOLE-GRAIN MUSTARD

Steps:

• Preheat oven to 400"F (200 C) If the potatoes are larger than l 'h inches (4 cm) in diameter, cut them in half, arrange them in a single layer on a rimmed baking sheet. Sprinkle evenly with the rosemary. In a small dish, stir together the olive oil and mustard. Drizzle the mixture evenly over the potatoes, then sprinkle with salt and pepper. Toss to coat the potatoes evenly, then spread them out evenly in the pan. Roast the potatoes, turning them 2 or 3 times, until the skin is golden and the flesh is tender when pierced with a fork, 40- 45 minutes. Remove the pan from the oven, transfer the potatoes to a warmed serving dish, and serve at once.

WHOLE GRAIN MUSTARD DIP

Steps:

• In mixing bowl, combine all ingredients; mix until blended.
• Cover and refrigerate until ready to serve.
• Serve with French-fried potatoes or roasted potato wedges.

ARUGULA SALAD WITH AGED GOUDA, SAVORY PRALINE, AND WHOLE-GRAIN MUSTARD DRESSING

Steps:

• To make the praline, lightly oil a large baking sheet. Toss the pecans with the salt and cayenne in a small bowl. Place the sugar in a heavy skillet or saucepan and cook over medium heat, stirring gently, until the sugar starts to melt. Stop stirring and continue cooking, swirling the skillet or pan often, until the sugar cooks to a dark golden caramel. Add the pecan mixture and carefully stir to coat the nuts with caramel. Pour onto the baking sheet and spread evenly with a knife. Cool completely. Crack the praline into pieces, then finely chop on a cutting board.
• To prepare the dressing, whisk the mustard, vinegar, salt, and pepper in a small bowl. Slowly whisk in the olive oil to form a smooth dressing.
• Arrange the arugula in the center of a large serving bowl. Sprinkle on the cheese, cherries, and praline. Toss with just enough of the dressing to thoroughly coat the leaves.