Find some new uses for an old condiment

Associated Press

Michael Lomonaco, acclaimed chef and host of Epicurious TV, has some tips for using Dijon mustard to give familiar recipes a tasty new boost.

Tasty turkey: Instead of the traditional beef burger, try a honey-mustard turkey burger. Whisk 1/2 cup of honey Dijon mustard and fresh mint in a bowl and season with salt and pepper. Divide 1 1/2 pounds of ground turkey and shape into patties. Brush both sides of patties with honey mustard glaze and grill. For added taste, brush pineapple with oil and grill. Layer the patty and pineapple for a delicious meal. Makes 4 to 5 patties.

Sweet dressings: Vegetables are not the only items in the garden that require a delectable dressing. Add a flavorful dressing to a fruit salad. On top of a double broiler, whisk 4 egg yolks, 4 tablespoons white vinegar, 2 tablespoons sugar, 3/4 teaspoon Dijon mustard and 1/2 teaspoon salt. Cook over medium heat. Add marshmallows and stir until dissolved. Remove from heat, transfer to a bowl and let cool. Whip 1/2 pint of heavy cream until peaks form and fold into cooked ingredients. Spoon onto your favorite fruit to create a tasty new topping.

Under wraps: Forgo the bun and use a pie crust to wrap sausage for a party treat. Lay pie crust dough on a flat surface, spread generously with Dijon mustard and 1/2 pound of sausage. Flatten the sausage with a spatula and roll. Slice the roll in 1/2-inch pieces and bake until golden brown.


Breakfast bits: Sweeten your traditional breakfast with honey mustard glazed bacon. In a small bowl, stir together 1 1/2 tablespoons of Dijon mustard, 2 teaspoons of maple syrup and cayenne to taste. Arrange bacon slices in a pan and brush with the glaze. Broil bacon until golden brown.

Seafood sensation: Mix up a new taste for a fresh seafood salad. In a bowl, whisk together 1/4 cup plain yogurt, 2 tablespoons sour cream, 1/8 teaspoon paprika, 2 teaspoons Dijon mustard, lemon juice and salt and pepper to taste. Add 1 pound fresh lump crab meat, 1 scallion and 1 celery rib and toss. Serve on lettuce leaves.

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