Mustard Recipes

Puff pastry rolled tight around ham and Emmental, sliced and baked into golden spirals to pass around with drinks: a thin layer of Domaine des Terres Rouges’ Honey & Balsamic Mustard, gently sweet with a rounded tang, runs through every swirl.

Creamy yolks piped back into their whites hide a slow-burning secret: Sauce Martin’s habanero mustard, a sharp, clean French mustard set alight by red habanero, leaves a lively, lingering warmth under the chives.

Sausages browning in the oven beside red grapes that slump and burst into their own juices: Domaine des Terres Rouges’ Grape Must Mustard, where grape must from the south of France softens the heat with fruity sweetness, ties the whole pan together.

Crunchy panko outside, juicy chicken within and a sweet, tangy dip for the kids to fight over: Sauce Martin’s Californian mustard, made with French mustard seeds and a touch of honey, is both the coating and the sauce.

Rounds of goat cheese softening on baguette toasts, a drizzle of honey, fresh fig quarters on the greens: underneath, a thin layer of Domaine des Terres Rouges’ Fig Mustard, stone-milled with 13.3% fig, plays sweet against savory.

A juicy patty, a slice of Bayonne ham, roasted red peppers and a bun slathered with spiced mayo: Domaine des Terres Rouges’ Espelette Pepper Mustard, stone-milled with PDO Espelette pepper and a touch of tomato, brings the Basque Country to the grill.

Cheddar bubbling under the broiler until it browns in spots, spread right to the edges of thick country toast: Domaine des Terres Rouges’ Dijon Mustard, smooth and creamy with a bright, clean heat, gives this British pub classic its sharp kick.

Butternut squash simmering until it falls apart, then blended smooth with coconut milk and topped with toasted seeds: a couple of spoonfuls of Domaine des Terres Rouges’ Curry Mustard, stone-milled with curry spices and turmeric, bring a gently exotic warmth.

Golden chicken breasts returned to a pan of cream that thickens in two minutes, a little sparkle of Alsace stirred in: Domaine des Terres Rouges’ Crémant d’Alsace Mustard, sweet, fruity and delicately effervescent, makes a weeknight dish feel festive.

Duck skin crackling in the skillet, frisée tossed with toasted hazelnuts: the vinaigrette gets its smooth, rounded depth from Domaine des Terres Rouges’ Cognac Mustard, stone-milled whole seeds blended with genuine Grande Champagne Cognac.

Golden bread pressed flat, Brie oozing at the edges, thin slices of pear against the turkey: Domaine des Terres Rouges’ Chestnut Mustard, stone-milled and flavored with chestnut, gently sweet and nutty, is the quiet secret of this panini.

Lentils still warm from the pot, drinking up a dark, glossy vinaigrette before the goat cheese crumbles over them: Domaine des Terres Rouges’ Black Garlic Mustard, stone-milled with black garlic, brings mellow sweetness and deep umami to a humble dish.