Spicy Brown Mustard

A mixture of tart mustard, spice, and heat make this mustard a perfect pairing for pastrami stacked a mile-high between a couple pieces of rye.

Pickled Mustard Seeds

Cooking down whole yellow mustard seeds in seasoned vinegar simultaneously plumps them up and tames their intense burn, for a condiment or garnish that's sweet, briny, and mildly hot.

Whole Grain Mustard Pan Sauce

Chicken stock, white wine, and cream created the body and richness of this pan sauce, whose dominent mustard flavor was a strong complement to a pork tenderloin, but not so overpowering that it hid the flavor of the meat itself.

Spicy Beer Mustard

This beer mustard was made to complement some homemade pastrami. Its spicy kick and slight sweetness did the job fantastically well.

Yellow Mustard

What's ketchup without mustard? It seemed only right that yellow mustard followed ketchup at the start of our new Sauced column. Unlike ketchup, which required some tweaking to get right, the first recipe I tried for French's copycat yellow mustard was a hit.

The Secret Ingredient (Dijon Mustard): Simple Vinaigrette

You can be as fancy as you like in the kitchen, but if you don't know the basics, you'll never get anywhere. And one basic I have been working on for a long time is the perfect basic vinaigrette. I've written a million and one times about the restaurant Le Relais de l'Entrecôte in Paris, which now has an outpost (as yet untested by me!) in New York. It's a steak frites place, but they bring you this amazing green salad with mustard dressing and walnuts to start, and it was that dressing I was dy...

The Secret Ingredient (Dijon Mustard): Warm Green Bean Salad with Shallots and Mustard

Tender skinny green beans are served in a warm vinaigrette of sweet shallots and chervil and bright, acidic white wine vinegar and whole grain mustard. Serve it as a salad or a side, hot, warm, or neither. It's the most versatile, delicious vegetable you've had in a long time.

White Wine and Mustard Gravy

A basic gravy gets a mellow mustard bite that goes incredibly well with roast or smoked turkey.

The Secret Ingredient (Dijon Mustard): Moules Dijonnaise

A big steamy pot of creamy mussels soaked in two different kinds of mustard, shallots, leeks, garlic, thyme, and wine. Make sure to buy lots of baguettes to soak up this broth.

Hot Mustard

It takes just two simple ingredients and 15 minutes to make a mustard full of flavor with intense mouth scorching heat.