7 delicious mustard recipes in one place. Taste them all!

This time we have prepared luxurious recipes with mustard for you, which will make you lick your lips!

Mustard gives every dish the right zest and zest.

Try beef stew, roasted vegetables or rabbit with it.

We also have a tip for you on how to prepare your own homemade mustard.

You are looking forward?

So let’s do it!

Chicken breast in cream sauce

Tender, melt-in-your-mouth chicken breasts and a silky honey-dijon mustard sauce combine to create a wonderful and simple dish that’s fun to make any time of day.


  • 2 large chicken breasts, halved lengthwise
  • salt and pepper to taste
  • 1/4 teaspoon dried garlic
  • flour
  • 1 tablespoon of olive oil
  • 3 tablespoons of butter
  • 1/3 cup chicken broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon of honey
  • 1 cup heavy whipping cream


  1. Prepare the chicken (cut it in half lengthwise to make 4 smaller cutlets).
  2. Sprinkle it with dried garlic, salt and pepper, then coat it in flour.
  3. Heat the olive oil and one tablespoon of butter in a skillet over medium-high heat.
  4. Once the pan is hot, add the chicken pieces and cook for 4-5 minutes/side or until golden.
  5. If the oil starts to splutter a lot, reduce the heat.
  6. Once the chicken is cooked, remove from the pan and set aside.
  7. Remove the pan from the heat and add the remaining butter, chicken stock, Dijon mustard and honey.
  8. Return the pan to the stove and set the heat to medium.
  9. Stir the sauce until the mustard dissolves (make sure the liquid doesn’t reduce completely).
  10. Add the cream.
  11. Once the sauce is bubbling again, add back the chicken.
  12. Let cook for 5 minutes, or until chicken is cooked through and sauce is reduced to your liking.
Chicken in sauce served in a pan.

Also try our 10 best recipes with chicken breast fillets or diet meat with great taste!

Pork tenderloin marinated in mustard

A simple recipe that perfectly combines tender pork with mustard, garlic and oregano. It is perfect for both a holiday dinner and an everyday lunch.


  • 750 g pork tenderloin
  • 1/4 cup olive oil
  • 1/4 cup Dijon mustard
  • 1 tablespoon of coarse mustard
  • 2 spoons of honey
  • 2 tablespoons of lemon juice
  • 2 cloves of garlic, pressed
  • 1/2 teaspoon of salt
  • 1/8 teaspoon pepper
  • 1 teaspoon fresh rosemary, chopped


  1. If necessary, trim the pork tenderloin, removing the silver skin (shiny white coating on the meat) and excess fat.
  2. In a large shallow bowl or baking dish, combine the olive oil, Dijon mustard, coarse mustard, honey, lemon juice, garlic, salt, pepper and rosemary and mix well.
  3. Add the pork tenderloin and mix well.
  4. Cover the bowl tightly with aluminum foil or plastic wrap and marinate the pork in the refrigerator for at least 8 hours, up to 24 hours.
  5. When you are ready to bake, preheat the oven to 190 degrees Celsius.
  6. Put the meat in the baking dish and discard the remaining marinade.
  7. Roast the meat for 30 to 40 minutes, or until a meat thermometer registers 68 degrees Celsius.
  8. Remove the pan from the oven, cover tightly with foil and let stand for 10 minutes before slicing.
  9. Enjoy your meal!
Marinated pork with thyme served on a tray.

Roasted pork chops with mustard and honey

Pork chops baked with a perfect sauce of honey, Dijon mustard and mayonnaise, which gives it a nice creaminess, is a taste orgasm that you will want again and again!


  • 1/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 spoons of honey
  • 1/8 teaspoon of dried garlic
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon of oil
  • 4 bone-in pork chops, about 2.5 cm thick


  1. Preheat the oven to 175ºC.
  2. Prepare the sauce by mixing mayonnaise, Dijon mustard, honey, dried garlic, paprika, salt and freshly ground black pepper.
  3. Using a paper towel, dry the surface of the pork chops, then season each side with a pinch of salt and freshly cracked pepper.
  4. Heat one tablespoon of oil in a heavy skillet over medium-high heat.
  5. When the pan is very hot, add two pork chops at a time and cook until golden brown on each side (3 minutes per side).
  6. Put the roasted pork chops in a baking dish (it’s okay if they overlap slightly).
  7. Brush both sides of the pork chops with the honey-mustard sauce.
  8. Bake for about 30 minutes or until the internal temperature reaches 150°F (63°C).
  9. For more browning, switch the oven to broil and sear the chops for 3-5 minutes, or until golden brown on top.
  10. Serve hot.
Meat from the oven with a delicious sauce served in a baking dish.

We have also prepared for you other luxurious recipes for delicious pork chops : baked and grilled!

Rabbit in mustard sauce

The tasty, rich sauce with white wine, chicken stock, fresh herbs, capers, crème fraîche and mustard is absolutely perfect, and the healthy rabbit meat goes perfectly with it. Try this delicacy yourself!


  • 1 (1-2 kg) rabbit, cut into 6 to 8 pieces
  • salt and pepper to taste
  • 1 and ½ spoons of butter
  • 1 and ½ spoons of oil
  • 1 heaping cup chopped onion and/or shallots
  • 2 tablespoons plain flour
  • 1 cup dry white wine
  • 2 and ½ cups chicken stock
  • 2 spoons of coarse mustard
  • a few sprigs of thyme
  • 12 sage leaves
  • ½ cup crème fraîche
  • 1 teaspoon chopped capers
  • chopped chives for garnish


  1. Season the rabbit with salt and pepper.
  2. Heat a large, deep pot over medium-high heat.
  3. Add butter and oil.
  4. Over sizzling hot, sear the rabbit in batches, about 3 to 4 minutes per side, until golden brown.
  5. Remove the browned rabbit from the pot and set aside.
  6. Add the diced onion/shallot and cook, stirring occasionally, until softened and lightly browned, about 5 to 6 minutes.
  7. Season with salt and pepper.
  8. Sprinkle the onion with the flour and stir until well incorporated, then cook for about a minute until the mixture begins to smell toasty.
  9. Add wine and 1 cup stock, whisking until sauce thickens.
  10. Whisk in remaining stock and 1 tablespoon mustard and bring to a boil.
  11. Taste and add salt if necessary.
  12. Return the roasted pieces of rabbit to the sauce.
  13. Add thyme and sage.
  14. Cover the pot and simmer until the meat is tender, about 45 minutes.
  15. It should be noted that the back of the rabbit cooks faster than the front, so the back pieces may need to be pulled out a few minutes earlier.
  16. Using tongs, remove the rabbit pieces from the sauce, set aside and keep warm.
  17. Place the pot over medium heat and bring the contents to a boil.
  18. Whisk in crème fraîche, 1 tablespoon mustard, and capers and cook until thickened, about 5 minutes.
  19. Taste the sauce and add seasoning if necessary.
  20. Transfer the rabbit to a warmed serving dish and pour the sauce over it.
  21. Sprinkle with chives.
Pieces of rabbit in a sauce with fresh herbs served in a casserole with a spoon.

Roasted vegetables with mustard and honey

These simple roasted vegetables are packed with flavor! It is beautifully soft, sweet and you can prepare it playfully in no time. You’ll conjure up a wonderful side dish that the whole family will love!


  • 1 small onion, sliced
  • 2 large carrots, peeled and cut into 5 cm sticks
  • 2 medium parsnips, peeled and cut into 5 cm sticks
  • 500 g potatoes, cut into 1 cm pieces
  • 3 tablespoons of olive oil
  • 3 spoons of honey
  • 3 tablespoons Dijon mustard
  • ½ teaspoon of salt
  • ¼ teaspoon pepper


  1. Preheat the oven to 200ºC.
  2. Add onions, carrots, parsnips and potatoes to a large rimmed baking sheet.
  3. In a small bowl, whisk the oil, honey, mustard, salt, and pepper until well combined.
  4. Measure out 2 tablespoons of the mixture and set aside for later.
  5. Pour the remaining mixture over the vegetables, then toss to combine and spread over the vegetables in an even layer.
  6. Bake for about 35 to 40 minutes (stir once halfway through baking) until the vegetables are tender and beginning to brown.
  7. Remove from the oven and let cool for about 2 to 3 minutes.
  8. Pour over the reserved 2 tablespoons of sauce and toss.
  9. Taste and season with salt and pepper if needed.
  10. Enjoy your meal!
Oven-roasted carrots, potatoes, parsnips and onions with gravy, all served on a plate.

For inspiration, we have prepared 5 great recipes for grilled vegetables prepared in such a way that you won’t even remember the meat!

Creamy beef stew with carrots and bacon

Enjoy this dish to warm you up during the winter evenings. It is a delicious and rewarding dinner that will surprise you with its absolutely divine taste!


  • 4 slices of bacon, sliced
  • 500 g beef slices, cut into cubes
  • 1/2 cup plain flour
  • salt and pepper to taste
  • 6 shallots, peeled and halved
  • 6 carrots, peeled and cut into pieces
  • 2 tablespoons of tomato puree
  • 1 and 1/2 cups chicken stock
  • 2 tablespoons Dijon mustard
  • 2 tablespoons of thick whipping cream
  • chopped fresh parsley for garnish


  1. Fry the bacon over medium-high heat in a heavy pot.
  2. Remove and drain on paper towels, leaving the fat in the pot.
  3. Toss the beef in a plastic bag with flour, a pinch of salt and a pinch of pepper.
  4. Add to pot and sauté over medium-high heat until browned.
  5. Add shallot, carrot and tomato puree and mix.
  6. Pour in the broth and simmer for 90 minutes.
  7. Stir in bacon, mustard and cream.
  8. Serve sprinkled with parsley.
Beef stew with vegetables and cream served on a plate and sprinkled with fresh parsley.

Chicken thighs in honey-mustard sauce

Luxurious crispy chicken thighs flavored with turmeric in a spicy honey-mustard sauce are seasoned to absolute perfection and you will love them. This is an incredibly easy recipe. You just have to try it!


  • 6 – 8 chicken thighs, bone in and skin on
  • frying oil
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon of dried mustard
  • salt and pepper

For the honey-mustard sauce:

  • 3 spoons of coarse mustard
  • 3 tablespoons Dijon mustard
  • 3 spoons of honey
  • 2 tablespoons of chicken stock
  • salt and pepper


  1. Preheat the oven to 190°C.
  2. Pat the chicken thighs dry.
  3. Mix the olive oil, turmeric, dry mustard, salt and pepper and work well into the chicken thighs so that they are completely coated with the mixture.
  4. Whisk together the ingredients for the honey-mustard sauce and set aside.
  5. Heat a large oven-safe skillet on the stove.
  6. Once heated, add the oil so that it barely covers the surface.
  7. When shimmering, add the chicken thighs, skin side down.
  8. Fry for 3-4 minutes until golden, then flip and fry on the other side for about 3 minutes.
  9. Pour off the excess oil and cover everything with honey-mustard sauce.
  10. Place the pan in the oven and bake for 30 minutes or until a meat thermometer inserted into the meat registers an internal temperature of 80°C.
  11. Remove from the oven and serve.
Crispy chicken thighs flavored with turmeric in a spicy sauce, topped with leafy greens and served on a plate.

Recipes for chicken thighs are simple and always something special. Come see for yourself with us! We will also share with you some tips on how to marinate chicken successfully and easily.

Homemade mustard

You can easily prepare mustard at home, and believe us, you will definitely not go back to the store-bought one. You only need a few ingredients for it!


  • 1 cup cold water
  • 3/4 cup ground mustard
  • 3/4 teaspoon coarse sea salt
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon garlic puree or 1/8 teaspoon dried garlic
  • 1/8 teaspoon paprika
  • 1/2 cup white distilled vinegar


  1. Place the water, mustard, salt, turmeric, garlic and paprika in a small saucepan and whisk until smooth.
  2. Cook the mixture over medium-low to low heat, stirring often, until it bubbles into a thick paste, 30 to 45 minutes.
  3. Whisk the vinegar into the mustard mixture and continue cooking until it thickens to desired consistency, which may take 7 to 15 minutes.
  4. Allow the mustard to cool to room temperature before placing it in an airtight container.
  5. Cover and refrigerate for up to 3 months.
  6. The mustard will be quite pungent for the first few days or even weeks, but will soften over time.
Yellow mustard served in a bowl.

And how did you like our recipes with mustard? Write to us in the comments!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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