By Trish Coffman
Mustard is much more than a sandwich spread or backyard-barbecue condiment. It’s a fat-free, flavor-boosting ingredient you can put to work in your kitchen in myriad ways. Here are just three delicious reasons to pull that bottle from the refrigerator door more often.
Whisk together one part pure maple syrup, two parts of your favorite mustard — such as Dijon, horseradish or whole grain — with a sprinkle of kosher salt and a few grinds of fresh black pepper. Add some freshly chopped basil or thyme to the mustard mixture and spoon it over salmon fillets. Bake salmon at 375 degrees for 12-15 minutes, until the outside has changed from deep pink to a lighter salmon color. Remove from the oven and stick a knife in it: the inside should still look almost rare. Residual heat will finish the cooking.
Raspberry Sherry Vinaigrette
Perfect for summer salads: Whisk together ¼ C sherry vinegar, 1 tsp honey, 2 tsp raspberry mustard, 1 small shallot (minced), ½ C extra virgin olive oil, ½ tsp kosher salt and ¼ tsp freshly ground black pepper.
Creamy Scrambled Eggs
In a bowl, combine eggs with a dollop of Dijon mustard (about ¼ tsp per egg, or more to taste), a splash of milk, some kosher salt and freshly ground black pepper. Optional: toss in some grated cheese and chopped fresh herbs, such as parsley or thyme. Cook in a skillet over low heat (high heat makes eggs tough; low, slow cooking makes for a tender, creamier consistency).