Go beyond the bun with homemade mustard recipes that kick up potatoes, grilled chicken, and deviled eggs|Text by Joanne Weir
Flavor profile: Thick, creamy, and intensely herby.Good in: Vinaigrettes. Also good rubbed under chicken skin before roasting and stirred into beef, lamb, or pork stew before the end
of cooking.Get the recipe: Rosemary thymeTry it in: Grilled chicken Dijon
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