Abundance of mustard

[shain]

I received a couple of large jars of grainy mustard and I am looking for ways to use it up.

I don't use mustard too often, and when I do it's usually with grilled vegetables or with potatoes, and only small amount. 

I have plenty of meat based recipes in mind, but being a vegetarian, I don't make those often... 

Any suggestions? 

[Chris Hennes]

Make pretzels. I can eat entire jars of mustard with enough soft pretzels.

[gfweb]

Mustard goes well in a cauliflower gratin

[Smithy]

Mustard goes well with grilled cheese sandwiches, or to spice up a cream or cheese sauce for those vegetables - like the gratin gfweb mentions above.

[Anna N]

This potato salad gets good reviews.

 

you could make a honey-mustard dressing for sturdy greens. 

[FrogPrincesse]

Dorie's mustard bâtons.

http://doriegreenspan.com/recipe/mustard-batons-from-around-my-french-table-beautiful-quick-and-easy/

[liuzhou]

I would say there is no hurry. Mustard lasts a good while in the fridge.

I like it in mashed potatoes.

Well, I like it in most things.

Edited November 18, 2016 by liuzhou (log)

[Alex]

Regift one of them, or donate it to a food pantry.

 

For the other jar, if you make breaded eggplant or other vegetable, mix some mustard into the egg (if you're ovo-lacto) or other liquid.

[andiesenji]

I have vegan friends who make a fantastic pasta dish with mushrooms greens and mustard sauce - 

I used to make big batches of grainy mustard and always gave them a couple of jars because they used so much of it.

 

After I saw your post I tried to call them but they are away for a couple of months in South America doing some research on seals.

Their house sitter told me to look on THIS SITE which I found easily and he said another is a "no meat" site.  I did a search and found "no meat Athlete"  which does have a recipe:  Mustardy Portobello Mushroom Pasta

 

 

[shain]

Thanks everyone for the great ideas! 

 

Gratin is great idea, I think I'll make one of mixed winter veggies & mushrooms.

A grilled cheese of sorts is also likely to be made.

 

But @andiesenji, I have both mushrooms and spinach on hand (bought some to make pizzas and a calzone), so I'm going to follow your idea first.

 

I'm still open for more ideas. Tanks again .

[Alex]

12 minutes ago, shain said:

A grilled cheese of sorts is also likely to be made.

 

A combo of mustard (albeit Dijon) and jarred horseradish is my go-to spread for grilled cheese.

[shain]

15 minutes ago, Alex said:

 

A combo of mustard (albeit Dijon) and jarred horseradish is my go-to spread for grilled cheese.

 

No straight horseradish, but I do have chrain (horseradish with beets), might be nice (or at least interesting).

[Alex]

3 hours ago, shain said:

 

No straight horseradish, but I do have chrain (horseradish with beets), might be nice (or at least interesting).

 

Hey, why not?

 

In my (very extended) family -- and in Yiddish (and its predecessors) in general -- chrain refers just to prepared grated horseradish; there's red (with beets) and white. I liked neither until well into my chronological adulthood. (The emotional part is still in question.)