Dijon Mustard Recipes and Dressings

Baked Stuffed Artichoke Dijon

Yield: 12 servings

Ingredients

Parsley leaf, dry—1/2 cup
Thyme leaf, dry—1 tsp.
Prosciutto, sliced thin, julienne—1/4 lb.
Green olives, chopped—5 oz.
Chopped onion, sautéed—5 oz.
Eggs, lightly beaten—2 each
Dry white wine, divided—2 1/4 cups
Grey Poupon dijon mustard, divided—1 1/4 cups
Bread Crumbs, divided—9 oz.
Worcestershire sauce—2 Tbsp.
Beef base—1 tsp.
Onion, finely chopped—1/2 cup
Sour Cream—1/4 cup
Flour—2 Tbsp.
Artichokes, trimmed, cooked, choke removed—12 each
Butter, softened—1/2 cup

Method

To make the stuffing, combine the parsley, thyme, prosciutto, olives, sautéed onions, eggs, 1/4 cup of wine, 1/4 cup of Dijon mustard, and 1/2 lb. Of bread crumbs; mix well. Set aside.

In a saucepan, combine the Worcestershire sauce, beef base, onion, 1/2 cup of Dijon mustard, and remaining wine; bring to boil and remove from heat. Whisk together the sour cream and flour, add to wine sauce and stir well. Cover and keep warm.

Place 2-1/4 oz. Of reserved stuffing in the center of each artichoke. Combine the butter and remaining 1/2 cup of Dijon mustard, brush over the tops of the artichokes and sprinkle with the remaining bread crumbs.

For service, place artichoke(s) on a sizzle platter or sheet pan and bake in a 350 degree F. oven for 20 minutes.

Serve 1 artichoke per portion with 1 oz. Of reserved sauce poured in the center.

Average cost per serving: $1.50.

Asparagus and Ham Salad with Dijon Dill,
Scallion and Yogurt Dressing

Yield: 12 servings

Ingredients

Non-fat plain yogurt—9 oz.
Mayonnaise—6 Tbsp.
Grey Poupon Dijon Mustard —3/4 cup
Scallions, finely chopped —1/4 cup
Dill weed, dry —1/2 tsp.
Cucumber, puréed —4 oz.
White pepper —to taste
Asparagus, 3/4 in. slices —3/4 lb.
Cooked brown rice —3 lbs.
Toasted pecans—6 oz.
Baked ham, 1/4 in. dice —2 1/4 lbs.
Apricots or peaches, canned, diced, drained—1 1/2 lbs.
Boston lettuce leaves, whole —1 lb.

Method

For the dressing, in a bowl, combine the yogurt, mayonnaise, Dijon mustard, scallions, dill, cucumber purée and white pepper; mix well.

Combine the asparagus, brown rice, toasted pecan, ham and apricots with the dressing; mix well, cover and refrigerate.

Serve 12 oz. Of salad per portion over 2 cups of Boston lettuce leaves.

Dijon Salad Dressings

Dijon Ginger Vinaigrette

Yield: 5 cups

Ingredients

Peanut brittle, ground —2 cups
Lime juice —1 cup
Garlic, minced —2 tsp.
Ginger, minced—1/4 cup
Peanut oil—2 2/3 cups
Grey Poupon Dijon Mustard—1 1/4 cups
Red pepper flakes—2 tsp.

Method

In a bowl, combine the ground peanut brittle, lime juice, minced garlic, ginger, peanut oil, Dijon mustard and red pepper flakes: mix well, cover and refrigerate.

Note: For Honey Ginger Dijonnaise, substitute 2-1/2 cups of mayonnaise and 1/4 cup of honey for the peanut oil.

Teriyaki-Miso Dijon Vinaigrette

Yield: 5 cups

Ingredients

Teriyaki sauce—1-1/2 cups
Oriental fish sauce —1/2 cup
Lime juice—1/2 cup
Peanut oil—1-1/2 cups
Garlic, minced —1 cup
Grey Poupon Country Dijon Mustard—1 cup
Red pepper flakes—1 Tbsp.

Method

In a bowl, combine the teriyaki and fish sauces, lime juice, peanut oil, minced garlic, Country Dijon mustard and red pepper flakes; mix well, cover and refrigerate.

Dijon Herb Vinaigrette

Yield: 1 quart

Ingredients

Prepared vinaigrette dressing—3 cups
Grey Poupon Dijon Mustard—1-1/2 cups
Parsley, chopped—3 Tbsp.
Ground black pepper —3/4 tsp.

Method

In a bowl, combine the prepared vinaigrette, Dijon mustard, chopped parsley and black pepper; mix well, cover and refrigerate.

Creamy Dijon Herb-Cheese Dressing

Yield: 1 quart

Ingredients

Grey Poupon Dijon Mustard—1 cup
Prepared buttermilk ranch dressing—3 cups
Boursin cheese, room temperature—6 oz.
Black pepper—to taste

Method

In a bowl, cream the Boursin cheese with the ranch dressing, add the Dijon mustard and black pepper to taste; mix well, cover and refrigerate.

Lemon-Caper Garlic Dijonnaise

Yield: 1 quart

Ingredients

Mayonnaise—2 cups
Grey Poupon Dijon Mustard—1-1/4 cups
Anchovy paste—1 Tbsp.
Garlic, minced—2 Tbsp.
Lemon juice—1/4 cup
Capers—1/4 cup
Parsley, chopped—1/4 cup
White pepper—1/2 Tbsp.

Method

In a bowl, combine the mayonnaise, Dijon mustard, anchovy paste, minced garlic, lemon juice, capers, parsley and white pepper; mix well, cover and refrigerate.

Caribbean Dijon Dressing

Yield: 1 quart

Ingredients

Orange juice concentrate—1/3 cup
Lime juice—1 cup
Garlic, minced—2 tsp.
Red pepper flakes—2 tsp.
Jerk seasoning —2 tsp.
Flaked coconut —1/3 cup
Peanut oil—1 1/2 cups
Grey Poupon Country Dijon Mustard—1 cup

Method

In a bowl, combine the orange juice concentrate, lime juice, minced garlic, red pepper flakes, jerk seasoning, flaked coconut, peanut oil and Country Dijon mustard; mix well, cover and refrigerate.

Provided by Grey Poupon Dijon Mustard

This page originally published as a FoodDay article in 1997.