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Mustard is one of those fridge-door features that essentially becomes a part of the landscape: It almost feels like the jar will never, ever run out, like there might be some secret mustard spring very gradually replenishing it.
When you finally have just a modest slick of it left on the walls of the jar (or if you're just trying to hit the bottom), don't let it go to waste. Even a little bit of mustard provides round, spicy punchiness to whatever it's added to. Here are a few ideas for how to use it:
- Make a vinaigrette directly in the mustard jar: Drizzle in oil, salt and pepper, a bit of honey, and shake like the Dickens—then pour over your salad.
- Mash mustard into softened butter, refrigerate until firm, and then use as a compound butter. It would be killer on steak. Or on an egg sandwich, or smoked salmon toasts.
- Toss just-roasted vegetables with mustard (thinned with a little olive oil) so that they absorb it while they cool. Brussels sprouts and broccoli especially love this treatment.
- Combine shredded cheese with mayonnaise and mustard for a melty spread for cheese toasts and grilled cheese. (Or biscuit sandwiches.)
- Make a mustardy sauce for mussels! This recipe sounds spiffy, and only takes about 20 minutes.
- Add it to meat marinades.
- Or spread mustard onto slices of tofu before pan-frying. (This is especially good with whole-grain mustard.)
- Fold it into leftover cooked potatoes and cabbage and pan-fry it for a zipper version of bubble and squeak.
- It's just as good in potato salad.
- Add honey and you've got a quick honey mustard for dipping (or glazing chicken wings).
We originally ran this piece April 21, 2016. We're rerunning an updated version today.
Where else do you incorporate mustard? And what else on your fridge door can't you seem to finish? Tell us in the comments.