25 Delicious Recipes with Dijon Mustard You Must Try

There’s something undeniably magical about Dijon mustard—its sharp, tangy flavor can transform the simplest dish into something extraordinary. Whether you’re whipping up a quick weeknight dinner, indulging in comfort food, or exploring seasonal favorites, our roundup of 25 delicious recipes will inspire you to make Dijon the star of your kitchen. Ready to elevate your cooking game? Let’s dive into these must-try dishes!

Honey Dijon Glazed Salmon

Bursting with a harmonious blend of sweet and tangy flavors, this Honey Dijon Glazed Salmon is a testament to the elegance of simplicity. Perfectly seared to golden perfection, each fillet is generously coated in a glossy glaze that promises to elevate your dining experience to new heights.

Ingredients

• 4 salmon fillets (about 6 oz each)
• A good glug of olive oil
• A couple of tablespoons of honey
• A generous dollop of Dijon mustard
• A splash of soy sauce
• A pinch of salt and freshly ground black pepper
• A handful of fresh dill, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the honey, Dijon mustard, and soy sauce until smooth. Tip: For a smoother glaze, warm the honey slightly before mixing.
3. Season the salmon fillets with salt and pepper on both sides. Tip: Pat the salmon dry with paper towels before seasoning to ensure the glaze sticks better.
4. Heat a glug of olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side down and sear for 2-3 minutes until the skin is crispy.
5. Flip the fillets and brush the top with the honey Dijon glaze. Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the salmon flakes easily with a fork. Tip: Avoid overcooking to keep the salmon moist and tender.
6. Remove from the oven and let rest for a couple of minutes. Garnish with chopped fresh dill before serving.

Succulent and flaky, the salmon boasts a caramelized exterior that gives way to a moist, flavorful interior. Serve it atop a bed of quinoa or alongside roasted vegetables for a meal that’s as nutritious as it is delicious.

Dijon Mustard Roasted Potatoes

Vibrant and full of flavor, these Dijon Mustard Roasted Potatoes are a testament to the beauty of simple ingredients coming together to create something truly extraordinary. Perfectly crisp on the outside and tender within, they’re a versatile side that promises to elevate any meal.

Ingredients

• 2 pounds of baby potatoes, halved
• 3 tablespoons of olive oil
• 2 tablespoons of Dijon mustard
• A couple of cloves of garlic, minced
• A splash of apple cider vinegar
• 1 teaspoon of smoked paprika
• Salt and freshly ground black pepper, to your liking
• A handful of fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting.
2. In a large bowl, whisk together the olive oil, Dijon mustard, minced garlic, apple cider vinegar, smoked paprika, salt, and pepper until well combined.
3. Add the halved baby potatoes to the bowl and toss them gently until they’re evenly coated with the mustard mixture. Tip: For extra flavor, let them marinate for 10 minutes before roasting.
4. Spread the potatoes in a single layer on a baking sheet, ensuring they’re not overcrowded to get that perfect crispiness.
5. Roast in the preheated oven for about 30-35 minutes, flipping halfway through, until they’re golden brown and crispy on the edges.
6. Remove from the oven and sprinkle with chopped fresh parsley for a fresh, herby finish. Tip: A squeeze of lemon juice before serving can add a nice zesty touch.

Golden and aromatic, these potatoes boast a delightful contrast of textures and a rich, tangy flavor profile. Serve them alongside a juicy roast or fold into a breakfast hash for a meal that’s anything but ordinary.

Creamy Dijon Mustard Chicken

Finesse meets flavor in this Creamy Dijon Mustard Chicken, a dish that elegantly balances the tangy sharpness of Dijon with the rich, velvety texture of cream. Perfect for a weeknight dinner that feels anything but ordinary, it’s a testament to how simple ingredients can transform into something truly special.

Ingredients

• 4 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• A pinch of salt and freshly ground black pepper
• A splash of chicken broth (about 1/2 cup)
• A generous dollop of Dijon mustard (about 2 tablespoons)
• A cup of heavy cream
• A handful of fresh thyme leaves

Instructions

1. Season the chicken breasts with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
3. Add the chicken breasts to the skillet, cooking for about 5-7 minutes on each side until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, pour in the chicken broth to deglaze, scraping up any browned bits with a wooden spoon.
6. Whisk in the Dijon mustard until smooth, then slowly stir in the heavy cream. Tip: Keep the heat medium-low to prevent the cream from curdling.
7. Add the thyme leaves, stirring to incorporate, and let the sauce simmer for about 3 minutes until slightly thickened.
8. Return the chicken to the skillet, spooning the sauce over the breasts, and let everything heat through for another 2 minutes. Tip: For an extra layer of flavor, finish with a sprinkle of fresh thyme.

Presenting a harmonious blend of creamy and tangy, this dish pairs wonderfully with a side of roasted vegetables or a crisp green salad. The sauce, luxuriously smooth with a hint of herbaceousness from the thyme, clings beautifully to the tender chicken, making each bite a delight.

Dijon Mustard and Herb Crusted Pork Tenderloin

Yield to the allure of this Dijon Mustard and Herb Crusted Pork Tenderloin, a dish that marries the robust flavors of Dijon mustard with the aromatic freshness of herbs, creating a crust that’s both golden and flavorful. Perfect for a dinner that demands a touch of elegance without compromising on simplicity.

Ingredients

• 1 pork tenderloin (about 1 to 1.5 pounds)
• 2 tablespoons Dijon mustard
• a couple of tablespoons of olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• a pinch of salt and freshly ground black pepper
• 1/2 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a splash of olive oil.
2. Pat the pork tenderloin dry with paper towels to ensure the mustard and herbs adhere well.
3. In a small bowl, mix together the Dijon mustard, olive oil, rosemary, thyme, salt, and pepper to create a paste.
4. Rub the mustard-herb paste all over the pork tenderloin, covering it evenly.
5. Sprinkle the breadcrumbs over the pork, pressing gently to form a crust.
6. Place the pork in the prepared baking dish and roast for about 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Tip: Letting the pork rest for 5 minutes before slicing ensures juiciness.
7. For a more golden crust, broil for the last 2-3 minutes, watching closely to prevent burning.

Accompany this succulent pork tenderloin with a side of roasted vegetables or a crisp salad to complement its rich flavors. The crust offers a delightful crunch, while the inside remains tender and moist, making every bite a harmonious blend of textures and tastes.

Dijon Mustard Vinaigrette Salad Dressing

Radiating with the sophistication of French cuisine yet effortlessly simple to prepare, this Dijon Mustard Vinaigrette Salad Dressing is a versatile condiment that elevates any salad from mundane to magnificent. Its harmonious blend of tangy and sweet notes, with a hint of garlic, makes it a staple in the culinary repertoire of any home chef.

Ingredients

• 1/2 cup of extra virgin olive oil
• 3 tablespoons of apple cider vinegar
• 2 tablespoons of Dijon mustard
• A splash of honey
• A couple of garlic cloves, minced
• Salt and freshly ground black pepper, just a pinch

Instructions

1. In a medium bowl, whisk together the Dijon mustard, apple cider vinegar, and honey until the mixture is smooth and well combined.
2. Slowly drizzle in the extra virgin olive oil while continuously whisking to emulsify the dressing, ensuring it thickens slightly and doesn’t separate.
3. Add the minced garlic cloves to the mixture, along with a pinch of salt and freshly ground black pepper, whisking again to incorporate all the flavors evenly.
4. Let the dressing sit for at least 10 minutes before serving to allow the flavors to meld together beautifully.
5. Give the dressing a quick whisk right before drizzling it over your favorite salad greens for an even distribution.

Bright and bold, this Dijon Mustard Vinaigrette clings lovingly to each leaf, offering a perfect balance of creaminess and zest. Try tossing it with arugula and shaved Parmesan for a peppery, nutty delight that’s as visually appealing as it is delicious.

Dijon Mustard and Maple Glazed Ham

Amidst the crisp air of early autumn, a Dijon mustard and maple glazed ham emerges as the centerpiece of any gathering, its glossy exterior hinting at the perfect balance of sweet and tangy flavors within.

Ingredients

• 1 fully cooked ham (about 8-10 lbs)
• A generous 1/2 cup of pure maple syrup
• A couple of tablespoons of Dijon mustard
• A splash of apple cider vinegar
• A pinch of ground cloves

Instructions

1. Preheat your oven to 325°F and place the ham on a rack in a roasting pan, fat side up.
2. Score the ham in a diamond pattern about 1/4 inch deep to allow the glaze to penetrate.
3. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and ground cloves until smooth. Tip: For a smoother glaze, warm the mixture slightly before applying.
4. Brush half of the glaze over the ham, making sure to get into the scored lines.
5. Bake the ham uncovered for about 1.5 hours, brushing with the remaining glaze every 30 minutes. Tip: Keep an eye on the glaze to prevent burning; if it starts to darken too quickly, tent the ham with foil.
6. Remove the ham from the oven when it reaches an internal temperature of 140°F and let it rest for 15 minutes before slicing. Tip: Letting the ham rest ensures the juices redistribute, making every slice moist and flavorful.

Out of the oven, the ham boasts a caramelized crust that gives way to tender, juicy meat, each bite a harmonious blend of maple sweetness and Dijon’s sharpness. Serve it sliced on a platter garnished with fresh herbs for a festive touch, or layer thin slices in sandwiches with a hint of sharp cheddar for a delightful contrast.

Dijon Mustard Deviled Eggs

Brimming with sophistication and a tangy twist, these Dijon Mustard Deviled Eggs are a timeless appetizer reimagined. Perfect for elevating your next gathering, they blend creamy textures with a sharp, flavorful bite that’s irresistibly elegant.

Ingredients

• 6 large eggs
• A couple of tablespoons of mayonnaise
• A splash of white vinegar
• A teaspoon of Dijon mustard
• A pinch of salt
• A dash of paprika for garnish

Instructions

1. Place the eggs in a single layer in a saucepan and cover with water by about an inch. Bring to a boil over high heat.
2. Once boiling, cover the pan and remove from heat. Let the eggs sit for 12 minutes for perfectly firm yolks.
3. Transfer the eggs to a bowl of ice water to cool for at least 5 minutes, making them easier to peel.
4. Gently crack and peel the eggs, then slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
5. Mash the yolks with a fork until smooth. Add the mayonnaise, vinegar, Dijon mustard, and salt, mixing until creamy and well combined.
6. Spoon or pipe the yolk mixture back into the egg white halves. For a professional touch, use a piping bag with a star tip.
7. Sprinkle lightly with paprika for a pop of color and a hint of smokiness.

Kick your appetizer game up a notch with these deviled eggs, where the creamy filling contrasts beautifully with the tender whites. Serve them on a slate board for a modern presentation, or atop a bed of arugula for a peppery complement to the rich, tangy flavors.

Dijon Mustard and Garlic Grilled Shrimp

Kick off your culinary adventure with this succulent Dijon Mustard and Garlic Grilled Shrimp, a dish that marries the bold flavors of Dijon mustard with the aromatic punch of garlic, all kissed by the smoky char of the grill.

Ingredients

• 1 pound of large shrimp, peeled and deveined
• 2 tablespoons of Dijon mustard
• 3 cloves of garlic, minced
• A splash of olive oil
• A couple of tablespoons of lemon juice
• 1 teaspoon of honey
• A pinch of salt and freshly ground black pepper
• A handful of chopped parsley for garnish

Instructions

1. In a mixing bowl, whisk together the Dijon mustard, minced garlic, olive oil, lemon juice, honey, salt, and pepper until well combined.
2. Add the shrimp to the bowl and toss gently to coat each piece evenly with the marinade. Let it sit for 15 minutes at room temperature to absorb the flavors.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure a perfect sear without overcooking the shrimp.
4. Thread the shrimp onto skewers, leaving a little space between each to promote even cooking.
5. Grill the shrimp for 2-3 minutes on each side, or until they turn pink and slightly charred at the edges. Avoid overcooking to keep them juicy.
6. Remove the shrimp from the grill and let them rest for a minute before serving to allow the juices to redistribute.
7. Sprinkle with chopped parsley for a fresh, colorful finish.

Here, the shrimp boast a delightful contrast between the crispy, charred exterior and the tender, flavorful interior. Serve them atop a bed of mixed greens or alongside grilled vegetables for a meal that’s as visually appealing as it is delicious.

Dijon Mustard Coleslaw

Refreshingly crisp and tangy, this Dijon mustard coleslaw is a vibrant twist on the classic, offering a sophisticated balance of flavors that elevates any meal from ordinary to extraordinary.

Ingredients

• 1/2 head of green cabbage, thinly sliced
• 1 large carrot, grated
• 1/4 cup of mayonnaise
• 2 tbsp of Dijon mustard
• 1 tbsp of apple cider vinegar
• A splash of lemon juice
• A couple of pinches of sugar
• Salt and freshly ground black pepper to taste

Instructions

1. In a large mixing bowl, combine the thinly sliced cabbage and grated carrot.
2. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and lemon juice until smooth. Tip: For a creamier dressing, let it sit for 5 minutes before mixing with the vegetables.
3. Pour the dressing over the cabbage and carrot mixture. Toss well to ensure every strand is evenly coated. Tip: Use your hands for tossing to gently massage the dressing into the vegetables, enhancing the texture.
4. Add a couple of pinches of sugar, then season with salt and freshly ground black pepper to taste. Toss again to combine. Tip: Taste as you go to adjust the seasoning perfectly to your preference.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld together beautifully.

Great for pairing with grilled meats or as a standalone salad, this coleslaw boasts a delightful crunch and a creamy, tangy dressing that’s irresistibly flavorful. Serve it in a hollowed-out cabbage for an eye-catching presentation at your next gathering.

Dijon Mustard and Thyme Roasted Carrots

Vibrant and versatile, these Dijon Mustard and Thyme Roasted Carrots transform a humble root vegetable into a dish that’s both sophisticated and comforting. With a glossy glaze and aromatic herbs, they’re a testament to the magic of simple ingredients coming together under heat.

Ingredients

• A bunch of fresh carrots, about 1.5 lbs, peeled and trimmed
• A couple of tablespoons of olive oil
• A generous tablespoon of Dijon mustard
• A teaspoon of fresh thyme leaves, plus a few extra sprigs for garnish
• A pinch of salt and a crack of black pepper
• A splash of honey (about 1 tbsp) for a touch of sweetness

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting.
2. In a large bowl, whisk together the olive oil, Dijon mustard, honey, thyme leaves, salt, and pepper until well combined.
3. Toss the peeled and trimmed carrots in the mustard mixture until they’re evenly coated. Tip: For extra flavor, let them marinate for 10 minutes before roasting.
4. Arrange the carrots in a single layer on a baking sheet, making sure they’re not overcrowded to allow for even roasting.
5. Roast in the preheated oven for about 25 minutes, turning halfway through, until the carrots are tender and caramelized at the edges. Tip: If you prefer a bit more char, broil for the last 2 minutes.
6. Garnish with additional thyme sprigs before serving. Tip: A drizzle of balsamic glaze can add an extra layer of flavor.

Just out of the oven, these carrots boast a delightful contrast between their tender interior and slightly crispy edges, with the Dijon and thyme creating a harmonious blend of tangy and earthy notes. Serve them alongside a roast chicken or as part of a vibrant vegetable platter to elevate any meal.

Dijon Mustard Beef Tenderloin

Perfectly seared and richly flavored, this Dijon Mustard Beef Tenderloin is a showstopper that promises to elevate any dinner table with its succulent texture and bold, tangy glaze.

Ingredients

• 1.5 lbs beef tenderloin, trimmed
• 2 tbsp Dijon mustard
• a couple of garlic cloves, minced
• a splash of olive oil
• 1 tsp fresh thyme leaves
• a pinch of salt and freshly ground black pepper
• 1/2 cup beef broth
• a splash of heavy cream

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Season the beef tenderloin generously with salt and pepper on all sides.
3. Heat a splash of olive oil in a large oven-proof skillet over medium-high heat until shimmering.
4. Sear the tenderloin for about 2-3 minutes on each side until a golden-brown crust forms. Tip: Don’t move the meat around too much to get a perfect sear.
5. Remove the skillet from heat and brush the tenderloin evenly with Dijon mustard, then sprinkle with minced garlic and thyme leaves.
6. Transfer the skillet to the preheated oven and roast for about 15-20 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C). Tip: Use a meat thermometer for accuracy.
7. Remove the tenderloin from the skillet and let it rest on a cutting board for 10 minutes. Tip: Resting allows the juices to redistribute, ensuring a moist result.
8. Meanwhile, return the skillet to the stove over medium heat, add beef broth, and scrape up any browned bits. Stir in a splash of heavy cream and simmer until slightly thickened, about 2 minutes.
9. Slice the tenderloin and serve with the sauce drizzled over the top.

Heavenly tender with a punchy mustard kick, this dish pairs beautifully with a side of roasted vegetables or a light salad for a complete meal that’s as visually appealing as it is delicious.

Dijon Mustard and Parmesan Crusted Tilapia

Masterfully combining the tangy zest of Dijon mustard with the rich, nutty essence of Parmesan, this tilapia dish transforms simple ingredients into a symphony of flavors that dance on the palate.

Ingredients

• 4 tilapia fillets, about 6 ounces each
• A generous 1/4 cup of Dijon mustard
• 1/2 cup of freshly grated Parmesan cheese
• A couple of tablespoons of olive oil
• A pinch of salt and freshly ground black pepper
• A splash of lemon juice for that extra zing

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the tilapia fillets dry with paper towels to ensure the mustard adheres well, then season both sides lightly with salt and pepper.
3. Spread a thin layer of Dijon mustard evenly over the top of each fillet, using about a tablespoon per fillet for that perfect tangy kick.
4. Sprinkle the grated Parmesan cheese over the mustard layer, pressing gently to help it stick. Tip: Freshly grated Parmesan melts better and offers a more intense flavor than pre-shredded varieties.
5. Drizzle the olive oil over the prepared fillets to help them crisp up beautifully in the oven.
6. Bake in the preheated oven for 12-15 minutes, or until the cheese is golden and bubbly and the fish flakes easily with a fork. Tip: For an extra crispy top, broil for the last 2 minutes of cooking, but watch closely to prevent burning.
7. Finish with a splash of fresh lemon juice right before serving to brighten the flavors. Tip: Let the fish rest for a couple of minutes after baking to allow the juices to redistribute.

Zesty and perfectly crisp on the outside while remaining tender and flaky inside, this tilapia pairs wonderfully with a light arugula salad or roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Dijon Mustard and Apple Cider Pork Chops

Masterfully combining the tangy depth of Dijon mustard with the sweet, crisp notes of apple cider, these pork chops are a testament to the beauty of simple ingredients coming together to create something extraordinary. Perfect for a weeknight dinner that feels anything but ordinary, this dish promises a symphony of flavors that will delight the palate.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• A generous glug of olive oil
• 2 cloves of garlic, minced
• A splash of apple cider vinegar
• 1/2 cup of apple cider
• 2 tablespoons of Dijon mustard
• A pinch of salt and freshly ground black pepper
• A couple of fresh thyme sprigs

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for perfectly baked pork chops.
2. Heat a large oven-proof skillet over medium-high heat and add a glug of olive oil, swirling to coat the pan evenly.
3. Season the pork chops generously with salt and pepper on both sides, then sear in the hot skillet for about 3 minutes per side, or until a golden crust forms. Tip: Don’t move them around too much to get that perfect sear.
4. Remove the pork chops from the skillet and set aside on a plate. In the same skillet, add the minced garlic, cooking for about 30 seconds until fragrant.
5. Pour in the apple cider vinegar to deglaze the pan, scraping up any browned bits with a wooden spoon for extra flavor.
6. Stir in the apple cider and Dijon mustard, bringing the mixture to a simmer. Let it reduce slightly for about 2 minutes.
7. Return the pork chops to the skillet, nestling them into the sauce. Add the thyme sprigs on top for an aromatic touch.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). Tip: Use a meat thermometer for accuracy.
9. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute. Tip: This ensures every bite is juicy and flavorful.

Amazingly tender with a caramelized exterior, these pork chops are bathed in a sauce that’s both vibrant and rich. Serve them over a bed of creamy mashed potatoes or alongside roasted autumn vegetables for a meal that’s as visually appealing as it is delicious.

Dijon Mustard and Honey Glazed Chicken Wings

Just imagine the perfect balance of tangy and sweet, a harmony achieved with Dijon mustard and honey glazed chicken wings that are sure to impress at any gathering. These wings are not only a testament to the beauty of simple ingredients coming together but also a celebration of flavors that dance on the palate.

Ingredients

• 2 lbs of chicken wings, split at the joints
• A generous 1/4 cup of Dijon mustard
• 1/4 cup of honey
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• A pinch of paprika for that subtle smokiness

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together the Dijon mustard, honey, minced garlic, olive oil, salt, black pepper, and paprika until well combined.
3. Add the chicken wings to the bowl and toss them thoroughly to ensure each piece is evenly coated with the glaze. Tip: Letting them marinate for at least 30 minutes in the fridge will deepen the flavors.
4. Arrange the wings in a single layer on the prepared baking sheet, making sure they’re not touching to allow for even cooking.
5. Bake in the preheated oven for about 25 minutes, then flip the wings and bake for another 20-25 minutes until they’re golden brown and crispy. Tip: For extra crispiness, broil for the last 2-3 minutes, but keep an eye on them to prevent burning.
6. Once done, let the wings rest for a few minutes before serving to allow the glaze to set. Tip: Serving them on a warm plate will keep them at the perfect temperature longer.

How the wings emerge from the oven with a sticky, glossy glaze that clings to each crevice, offering a bite that’s irresistibly crispy on the outside yet tender within. Pair them with a crisp, chilled white wine or a bold craft beer to cut through the richness, and watch as they become the star of your table.

Dijon Mustard and Rosemary Lamb Chops

Revered for its bold flavors and succulent texture, this dish combines the piquant sharpness of Dijon mustard with the earthy aroma of rosemary, creating a symphony of flavors that elevate the humble lamb chop to a gourmet experience.

Ingredients

• 4 lamb chops, about 1 inch thick
• 2 tbsp Dijon mustard
• 1 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced
• A splash of olive oil
• A pinch of salt and freshly ground black pepper

Instructions

1. Preheat your grill or grill pan to medium-high heat, around 400°F, ensuring it’s hot enough to sear the chops beautifully.
2. While the grill heats, mix the Dijon mustard, chopped rosemary, and minced garlic in a small bowl to create a flavorful paste.
3. Lightly brush both sides of the lamb chops with olive oil, then season them evenly with salt and pepper.
4. Generously coat each chop with the mustard-rosemary paste, ensuring every inch is covered for maximum flavor.
5. Place the chops on the grill. Cook for about 4 minutes on the first side, then flip and cook for another 3-4 minutes for medium-rare, or until your desired doneness is achieved.
6. Let the chops rest for 5 minutes off the heat before serving to allow the juices to redistribute.

Velvety in texture with a crust that crackles with flavor, these lamb chops are a testament to the magic of simple ingredients combined with care. Serve them atop a bed of creamy polenta or alongside roasted root vegetables for a meal that sings of autumn.

Dijon Mustard and Brown Sugar Glazed Brussels Sprouts

Whisking together the bold tang of Dijon mustard with the deep, caramel sweetness of brown sugar transforms humble Brussels sprouts into a side dish that’s anything but ordinary. This glaze clings to each sprout, creating a glossy finish that’s as visually appealing as it is delicious, perfect for elevating your weeknight dinner or holiday table.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• A couple of tablespoons of olive oil
• Salt and freshly ground black pepper, just a pinch of each
• A quarter cup of brown sugar, packed
• Two tablespoons of Dijon mustard
• A splash of apple cider vinegar
• A tablespoon of water, just to thin the glaze

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss the Brussels sprouts with olive oil, salt, and pepper on the prepared baking sheet, ensuring they’re in a single layer for even roasting.
3. Roast for 20 minutes, then give them a stir halfway through to ensure all sides get beautifully caramelized.
4. While the sprouts roast, whisk together brown sugar, Dijon mustard, apple cider vinegar, and water in a small bowl until smooth.
5. After the initial 20 minutes, drizzle the glaze over the sprouts and toss to coat evenly. Tip: Use a silicone spatula to scrape every bit of that flavorful glaze onto your sprouts.
6. Return to the oven for another 10 minutes, or until the glaze is bubbly and the sprouts are tender when pierced with a fork. Tip: Keep an eye on them to prevent the sugar from burning.
7. Let them sit for a couple of minutes before serving to allow the glaze to thicken slightly. Tip: This resting time makes the glaze cling even better to each sprout.

Brussels sprouts emerge from the oven with a perfect balance of sweet and tangy, their edges crisped to golden perfection while the centers remain tender. Serve them atop a creamy polenta or alongside a juicy roast chicken for a meal that’s sure to impress.

Dijon Mustard and Chive Dip

Few dips strike the perfect balance between sophistication and simplicity quite like this Dijon mustard and chive creation. Its creamy texture and tangy flavor profile make it an irresistible companion to everything from crisp vegetables to artisanal crackers.

Ingredients

• 1 cup of sour cream
• 1/2 cup of mayonnaise
• 2 tablespoons of Dijon mustard
• A handful of fresh chives, finely chopped
• A splash of lemon juice
• A pinch of salt
• A couple of grinds of black pepper

Instructions

1. In a medium mixing bowl, combine the sour cream and mayonnaise until smooth.
2. Add the Dijon mustard to the bowl, stirring thoroughly to ensure it’s fully incorporated into the creamy base.
3. Fold in the finely chopped chives, distributing them evenly throughout the mixture for a pop of color and flavor in every bite.
4. Squeeze in a splash of lemon juice, then season with a pinch of salt and a couple of grinds of black pepper, adjusting to your preference.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together beautifully.

Here’s a dip that’s as versatile as it is flavorful, with a creamy consistency that clings perfectly to your favorite dippers. The sharpness of the Dijon mustard is elegantly balanced by the freshness of the chives, making it a standout addition to any appetizer spread.

Dijon Mustard and Lemon Grilled Chicken

Savory and succulent, this Dijon mustard and lemon grilled chicken is a testament to the beauty of simple ingredients coming together to create something extraordinary. Perfect for a summer evening, it’s a dish that promises to elevate your grilling game with its vibrant flavors and juicy tenderness.

Ingredients

• 4 boneless, skinless chicken breasts
• A generous 1/4 cup of Dijon mustard
• The zest and juice of 2 lemons
• A couple of tablespoons of olive oil
• A splash of honey
• 2 minced garlic cloves
• A pinch of salt and freshly ground black pepper

Instructions

1. In a medium bowl, whisk together the Dijon mustard, lemon zest, lemon juice, olive oil, honey, minced garlic, salt, and pepper until well combined.
2. Add the chicken breasts to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting any excess drip off, and place it on the grill. Discard the remaining marinade.
5. Grill the chicken for about 6 to 7 minutes on each side, or until the internal temperature reaches 165°F and the exterior is beautifully charred.
6. Let the chicken rest for 5 minutes before slicing to retain its juices.

Zesty and aromatic, this chicken boasts a perfect balance of tangy and sweet, with a slightly charred exterior that gives way to moist, flavorful meat. Serve it atop a crisp salad or alongside grilled vegetables for a meal that’s as visually appealing as it is delicious.

Dijon Mustard and Bacon Wrapped Asparagus

Vibrant and bursting with flavor, this dish combines the earthy crunch of asparagus with the smoky richness of bacon, all brought together with a tangy Dijon mustard glaze. It’s a sophisticated side that’s surprisingly simple to make, perfect for elevating any meal.

Ingredients

• A bunch of fresh asparagus, about 1 lb, trimmed
• 6 slices of bacon, cut in half
• 2 tbsp Dijon mustard
• 1 tbsp honey
• A splash of olive oil
• A pinch of salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the Dijon mustard and honey until smooth. This glaze will add a perfect balance of tangy and sweet to your dish.
3. Toss the trimmed asparagus with a splash of olive oil, then season lightly with salt and pepper. This ensures every spear is flavorful and cooks evenly.
4. Divide the asparagus into 12 small bundles. Wrap each bundle with a half-slice of bacon, securing it with a toothpick if necessary. The bacon not only adds flavor but also keeps the asparagus together during cooking.
5. Arrange the wrapped asparagus on the prepared baking sheet, leaving a little space between each for even cooking.
6. Brush each bundle generously with the Dijon-honey glaze, making sure to coat all sides. This step is key for that irresistible glossy finish.
7. Bake for 15-20 minutes, or until the bacon is crispy and the asparagus is tender when pierced with a fork. For extra crispiness, you can broil for the last 2 minutes, but watch closely to prevent burning.
8. Let the bundles cool for a minute before serving. This allows the glaze to set slightly, making them easier to handle.

The contrast between the crisp bacon and tender asparagus, with the mustard glaze adding a zesty kick, makes this dish a standout. Serve it atop a creamy polenta or alongside a juicy steak for a meal that’s sure to impress.

Dijon Mustard and Sage Turkey Breast

Delightfully aromatic and supremely tender, this Dijon Mustard and Sage Turkey Breast is a celebration of flavors that promises to elevate your dinner table. With a golden crust and juicy interior, it’s a dish that marries simplicity with sophistication, perfect for both weeknight dinners and special occasions.

Ingredients

• 1 turkey breast (about 3 pounds)
• A generous slather of Dijon mustard (about 1/4 cup)
• A handful of fresh sage leaves, finely chopped
• A couple of garlic cloves, minced
• A splash of olive oil (about 2 tbsp)
• A pinch of salt and freshly ground black pepper
• 1/2 cup of chicken broth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
2. In a small bowl, mix together the Dijon mustard, chopped sage, minced garlic, olive oil, salt, and pepper to create a flavorful paste.
3. Pat the turkey breast dry with paper towels, then evenly coat it with the mustard-sage paste, making sure to get under the skin for extra flavor.
4. Place the turkey breast on a rack in a roasting pan, and pour the chicken broth into the bottom of the pan to keep the meat moist during cooking.
5. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
6. Let the turkey breast rest for 10 minutes before slicing to allow the juices to redistribute, ensuring every bite is succulent.

Rich in flavor with a crispy, herbaceous crust and tender, moist meat, this turkey breast is a showstopper. Serve it sliced over a bed of roasted vegetables or alongside a creamy mashed potato for a complete meal that’s sure to impress.

Dijon Mustard and Cranberry Stuffed Chicken

Glistening under the gentle glow of your kitchen lights, this Dijon Mustard and Cranberry Stuffed Chicken promises a symphony of flavors, blending the tangy sharpness of Dijon with the sweet, tart whispers of cranberry, all encased in succulent, tender chicken.

Ingredients

• 4 boneless, skinless chicken breasts
• A couple of tablespoons of Dijon mustard
• A splash of olive oil
• 1/2 cup of dried cranberries
• A handful of fresh thyme leaves
• 1/2 cup of breadcrumbs
• A pinch of salt and freshly ground black pepper
• 1/4 cup of chicken broth

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a splash of olive oil.
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being mindful not to cut all the way through.
3. In a small bowl, mix together the Dijon mustard, dried cranberries, thyme leaves, and breadcrumbs until well combined.
4. Generously stuff each chicken breast with the mustard and cranberry mixture, then secure the opening with toothpicks.
5. Season the outside of each chicken breast with a pinch of salt and black pepper.
6. Heat a splash of olive oil in a large skillet over medium-high heat and sear the chicken breasts for about 2 minutes on each side, or until golden brown.
7. Transfer the seared chicken breasts to the prepared baking dish and pour the chicken broth around them to keep the meat moist during baking.
8. Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Let the chicken rest for 5 minutes before removing the toothpicks and serving.

Best enjoyed when the chicken is juicy and the stuffing is perfectly melded, this dish pairs wonderfully with a side of roasted vegetables or a crisp green salad for a complete meal that’s as visually appealing as it is delicious.

Dijon Mustard and Pecan Crusted Catfish

Elegantly bridging the gap between rustic charm and gourmet sophistication, this Dijon mustard and pecan crusted catfish offers a delightful crunch paired with the tender, flaky fish beneath. A harmonious blend of bold and nutty flavors, it’s a dish that promises to elevate your weeknight dinner into something truly special.

Ingredients

• 4 catfish fillets, about 6 ounces each
• A generous dollop of Dijon mustard
• A cup of finely chopped pecans
• A couple of tablespoons of all-purpose flour
• A splash of olive oil
• A pinch of salt and freshly ground black pepper
• A teaspoon of smoked paprika for that extra depth

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with a splash of olive oil.
2. Season the catfish fillets with a pinch of salt and pepper on both sides, then spread a generous dollop of Dijon mustard evenly over the top of each fillet.
3. In a shallow dish, mix the finely chopped pecans with a couple of tablespoons of all-purpose flour and a teaspoon of smoked paprika for an added layer of flavor.
4. Press the mustard-coated side of each fillet into the pecan mixture, ensuring an even, thick crust forms.
5. Place the crusted fillets on the prepared baking sheet, pecan side up, and drizzle lightly with olive oil to help the crust crisp up beautifully.
6. Bake in the preheated oven for about 15-20 minutes, or until the crust is golden and the fish flakes easily with a fork.
7. For an extra crispy crust, you can broil the fillets for the last 2-3 minutes, but keep a close eye to prevent burning.
8. Let the fillets rest for a couple of minutes before serving to allow the flavors to meld together perfectly.

Flaky, moist catfish meets a crunchy, flavorful pecan crust in this dish, creating a textural contrast that’s simply irresistible. Serve it alongside a crisp green salad or over a bed of creamy mashed potatoes for a meal that’s as visually appealing as it is delicious.

Dijon Mustard and Orange Glazed Duck

Bold flavors come together in this exquisite dish, where the rich, gamey taste of duck is beautifully balanced by the tangy sweetness of a Dijon mustard and orange glaze, creating a symphony of flavors that’s both sophisticated and deeply satisfying.

Ingredients

• 1 whole duck, about 5 lbs
• A couple of tablespoons of Dijon mustard
• The zest and juice of 1 large orange
• A splash of olive oil
• A pinch of salt and freshly ground black pepper
• A tablespoon of honey
• A clove of garlic, minced

Instructions

1. Preheat your oven to 375°F (190°C).
2. Pat the duck dry with paper towels to ensure the skin crisps up nicely.
3. Score the duck skin in a crisscross pattern, being careful not to cut into the meat—this helps the fat render out.
4. Rub the duck all over with a splash of olive oil, then season generously with salt and pepper.
5. Roast the duck on a rack in a roasting pan for about 1 hour, or until the skin starts to turn golden.
6. While the duck roasts, whisk together the Dijon mustard, orange zest and juice, honey, and minced garlic in a small bowl to create the glaze.
7. After the first hour of roasting, brush the duck with half of the glaze and return to the oven for another 30 minutes.
8. Brush the duck with the remaining glaze and roast for a final 15-20 minutes, until the skin is crispy and a meat thermometer reads 165°F (74°C) in the thickest part of the thigh.
9. Let the duck rest for 10 minutes before carving to allow the juices to redistribute.

Perfectly cooked, the duck boasts a crispy, caramelized exterior with moist, flavorful meat underneath. The glaze adds a bright, tangy contrast that elevates the dish. Serve it sliced over a bed of wild rice or with roasted root vegetables to soak up the delicious juices.

Dijon Mustard and Tarragon Roasted Cauliflower

Just when you thought cauliflower couldn’t get any more sophisticated, this Dijon Mustard and Tarragon Roasted Cauliflower recipe comes along to prove otherwise. It’s a dish that marries the earthy depth of roasted cauliflower with the sharp tang of Dijon and the subtle anise-like flavor of tarragon, creating a side that’s as elegant as it is easy to prepare.

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 tablespoons of olive oil
• 2 tablespoons of Dijon mustard
• 1 tablespoon of fresh tarragon, chopped
• A pinch of salt
• A couple of grinds of black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough to roast the cauliflower to perfection.
2. In a large bowl, whisk together the olive oil and Dijon mustard until well combined. This will be your flavorful coating for the cauliflower.
3. Add the cauliflower florets to the bowl and toss them gently to ensure each piece is evenly coated with the Dijon mixture. Tip: For extra flavor, let the cauliflower sit in the mixture for about 10 minutes before roasting.
4. Spread the coated cauliflower out on a baking sheet in a single layer, ensuring they’re not overcrowded to allow for even roasting.
5. Sprinkle the chopped tarragon, salt, and black pepper over the cauliflower, adjusting the amounts to suit your taste preferences.
6. Roast in the preheated oven for 25-30 minutes, or until the edges are golden brown and the florets are tender when pierced with a fork. Tip: Halfway through roasting, give the cauliflower a quick stir to promote even browning.
7. Remove from the oven and let it sit for a couple of minutes before serving to allow the flavors to meld together beautifully.

This roasted cauliflower emerges from the oven with a delightful crispness on the edges and a tender, almost creamy interior. The Dijon mustard adds a piquant kick that’s beautifully balanced by the aromatic tarragon. Try serving it atop a bed of quinoa for a hearty, flavor-packed meal that’s sure to impress.

Dijon Mustard and Garlic Butter Steak

Bold flavors and tender textures come together in this exquisite dish, where the sharpness of Dijon mustard meets the rich, aromatic embrace of garlic butter, creating a steak that’s as unforgettable as it is delicious.

Ingredients

• 2 ribeye steaks, about 1 inch thick
• A generous sprinkle of salt and freshly ground black pepper
• 2 tablespoons of olive oil
• 3 tablespoons of unsalted butter
• 2 garlic cloves, minced
• A tablespoon of Dijon mustard
• A splash of Worcestershire sauce
• A handful of fresh thyme leaves

Instructions

1. Preheat your skillet over medium-high heat until it’s hot enough to sizzle a drop of water, about 2 minutes.
2. Season both sides of the steaks with salt and pepper just before cooking to ensure they stay juicy.
3. Add olive oil to the skillet, then place the steaks in. Cook for 3 minutes on one side without moving them to get a perfect sear.
4. Flip the steaks and cook for another 3 minutes for medium-rare. Adjust time based on your preferred doneness.
5. Reduce the heat to low and add butter, garlic, Dijon mustard, Worcestershire sauce, and thyme to the skillet. Tip: Spoon the butter mixture over the steaks continuously for 1 minute to infuse them with flavor.
6. Remove the steaks from the skillet and let them rest on a plate for 5 minutes. This allows the juices to redistribute, making every bite succulent.

Unveil a steak that’s crusty on the outside, tender and pink on the inside, bathed in a garlicky, mustard-infused butter that elevates it beyond the ordinary. Serve it sliced over a bed of arugula for a peppery contrast or alongside roasted potatoes to soak up every last drop of that delicious sauce.

Conclusion

Vibrant and versatile, this collection of 25 Dijon mustard recipes is a treasure trove for any home cook looking to spice up their meals. From tangy dressings to savory mains, there’s something for everyone to love. We’d be thrilled to hear which recipes stole your heart—drop a comment below! And if you found this roundup helpful, why not spread the joy by sharing it on Pinterest? Happy cooking!

Bella Bacinos