Mustard: A Clever Cook’s Secret Weapon

So much more than a hot-dog topper, this internationally loved condiment is also a low PointsPlus® value powerhouse in the kitchen.

From smooth and bright yellow to grainy and brown, mustards come in many tastes and textures including hot, mild, creamy and sweet. Look for them powdered, in pastes or in purees, as well as mixed with herbs and other ingredients including raspberries and horseradish.

In fact, a recent trip to several grocery and specialty shops turned up as interesting and varied an assortment as the 30 listed here:

Dijon: smooth, grainy, creamy or with honey
Polish: grainy brown or with beer
English: yellow, brown and grainy, with ale and honey
Chinese: hot
Japanese: wasabi
Specialty American: with Champagne, with lemon, sweet and hot, Creole, with chipotle, habanero, jalapeño, roasted garlic, raspberry, green peppercorns, beer, with sun-dried tomatoes, dill, cream, tarragon, basil, horseradish and Jewish deli-style.

All these varieties make mustard a great short cut for recipes, because most mustards are not made only from mustard seed, they also contain salt and pepper, as well as vinegar or honey along with other flavors. That means using mustard can add a lot of flavor in one quick step.

Next time you need to figure out dinner, think mustard. Top any simple dish with one of these mustard sauces or dressings. The recipes are easy to make and they add a lot more flavor than PointsPlus values.

About the Lemony Mustard Sauce
Really good on chicken and fish, this is simple, wonderful sauce takes just a minute to make.

Creamy Lemony Mustard Sauce

Makes 4 servings

Total yield: 1 cup
PointsPlus® value | 1 per serving


  • 3 Tbsp Dijon mustard, smooth-variety recommended
  • 1/3 cup fresh lemon juice
  • 1/2 cup half and half cream


  • In a small bowl, combine mustard with lemon juice; whisk in cream and serve immediately to prevent separation.

    Yields about 1/4 cup per serving.

About the Mustard Paste
This paste imparts great flavor to meats while they roast, and is equally tasty as a condiment for cooked foods. Change its flavor by changing the herbs; replace parsley with cilantro for pork roast, and with tarragon for roast chicken. This recipe makes enough to cover a 3 lb to 5 lb roast with some left over to serve on the side.

Mustard Paste for Roasting or as a Condiment

Makes 6 servings

Total Yield: 1 cups
PointsPlus® value | 0 per serving


  • 1/2 cup mustard, English brown-variety
  • 2 medium garlic cloves, minced
  • 2 Tbsp fresh chives, minced
  • 2 Tbsp fresh parsley, minced
  • 2 tsp fresh ginger root, minced (or 1/2 tsp ground ginger)
  • 2 Tbsp white or red wine, or beer


  • Combine all ingredients in a small bowl; mix into a paste.

    Yields about 2 2/3 tablespoons per serving.

About the Mustard Dijonnaise
Vary the taste and the texture by choosing different mustards. Herbs are a nice addition for color and flavor.

Mustard Dijonnaise

Makes 4 servings

Total Yield: 7 Tablespoons
PointsPlus® value | 1 per serving


  • 3 Tbsp reduced-calorie mayonnaise
  • 2 Tbsp Dijon mustard, grainy-variety recommended
  • 2 Tbsp fresh lemon juice
  • 1/4 tsp black pepper
  • 1/8 tsp sugar


  • Whisk together all ingredients in a small bowl.

    Yields about 1 3/4 tablespoons per serving.

About the Raspberry Mustard Vinaigrette
Bright pink and very flavorful, this vinaigrette is a lovely complement to salmon, shrimp, or rare steak.

Raspberry Mustard Vinaigrette

Makes 8 servings

Total yield: about 1 cup
PointsPlus® value | 2 per serving


  • 1 cup fresh raspberries or frozen, thawed unsweetened raspberries
  • 2 Tbsp white wine vinegar
  • 1/4 cup fresh lemon juice
  • 1 1/2 Tbsp olive oil
  • 2 Tbsp honey mustard


  • Wash raspberries and place them in a sieve over a mixing bowl. Press berries through sieve until pulp has separated from seeds; discard seeds. Add vinegar, lemon juice, oil, and mustard to bowl; whisk until well blended.

    Yields about 2 tablespoons per serving

About the Mustard-Honey Dipping Sauce
Chicken, shrimp, veggies, pretzels, ham, hot dogs, salad, ribs, chips… you name it. Dip it in honey mustard sauce and you’ve got a sweet and spicy thing going on. Add diced jalapeños for heat. And try different mustards to make your dip more mellow, spicy or grainy.

Mustard-Honey Dipping Sauce

Makes 6 serving

Total yield: about 3/4 cup
PointsPlus® value | 1 per serving


  • 1 tsp cornstarch
  • 2/3 cup cold water
  • 1/4 cup honey
  • 2 Tbsp Creole mustard
  • 1 1/2 Tbsp fresh lemon juice
  • 1/2 tsp onion powder
  • 1/4 tsp hot pepper sauce, or more to taste
  • 3 Tbsp scallions, thinly sliced


  • In a small sauce pan, combine cornstarch with water until dissolved; add honey and stir well. Bring to a boil over medium-high heat to boiling, stirring constantly. Reduce to a simmer and cook, stirring slowly, until thickened, about 15 minutes. Remove from heat; stir in mustard, lemon juice, onion powder, hot pepper and scallions. Serve warm or cold.

    Yields about 2 tablespoons per serving.
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