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This is not anything unusual but I use prepared mustard often in vinaigrettes. Helps to emulsify the dressing and especially good with milder sorts of lettuces. I have a sort of signature salad dressing which is a simple vinaigrette of prepared mustard, olive oil, salt, pepper and orange juice (rather than vinegar). Some vinegars bother my allergies.

I also use a little mustard in the sauce when making mac n' cheese, Welsh rarebit, cheese fondue. That is to say, as Jamie Oliver would say it, "Mr. Mustard loves Mr. Cheese."

I've seen it used as a 'rub' on most meats, chicken, and fish (especially salmon).

I like Dijon in deviled eggs with parsley or paprika or in egg salad. And of course honey mustard makes a great dip for (for me, the vegetarian kind) chicken and hot dogs.

I never heard that from Jamie Oliver before, Blue Iris--how cute!

i think everyone is right above -- i've found mustard is traditionally paired with pork, salmon, and salad dressings.

i use mustard in lots of things... I use the grain spicy kind, dijon, organic and even sometimes the regular yellow kind.

In my Hummus Sandwich
To roast potatoes
To make salad dressings
To make pastas
even in a mac & cheese

Madelyn
KarmaFreeCooking

Like everybody else, I use it in vinaigrettes and as smile said, it's very good in chicken or egg salads. I use mustard as a condiment with everything (I probably have at least 7-8 kinds of mustard at any given time, one of them will always match whatever it is I want to use it with:-)) and as an ingredient in sauces and glazes for various dishes. One of my favourite glazes for meat dishes (it's been rather successful on pretty much anything from oven baked chicken croquettes to grilled turkey sausage to barbecued baby back ribs) includes mustard, honey, molasses, minced garlic, kosher salt and bourbon.

Consider as part of an orange sauce for chicken breasts. I discovered it in an emergency meal with frozen condensed orange juice as the base for the sauce.

I love it with salmon - I sometimes smear a little onto the filets before I whack them into the oven. Also, gravlaks with mustard-dill sauce is one of life's great pleasures. I use mustard seeds quite a lot as well, always the small, brown kind. I love their nutty flavour, and the way they pop and sputter in the pan. Oh, and obviously it's not the same, but I could happily eat mustard greens every single day!

After pan frying bone in pork chops, I deglaze the pan with a mixture of dijon and balsamic vinegar and pour the sauce over the chops.

Mustard on salmon is delicious!!! Especially when you mix it with minced, sauteed shallots, garlic & olive oill! Spread it over your salmon fillet and bake in the oven until the top is nice and crispy!! :)

A little Poupon in Tuna salad is verrrrrry interesting.