5 Big Game Recipes made with Maille Dijon Mustard!
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Recipes in this Video
5 recipes
Ingredients
- ●2 lbs chicken wings
- ●1/4 cup Dijon mustard
- ●1/4 cup honey
- ●2 tbsp olive oil
- ●1 tbsp apple cider vinegar
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp smoked paprika
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a large bowl, combine Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, onion powder, salt, black pepper, and smoked paprika. Mix well to create the marinade.
- 3Add the chicken wings to the bowl and toss them in the marinade until they are well coated.
- 4Cover the bowl with plastic wrap and let the wings marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- 5Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- 6Arrange the marinated chicken wings in a single layer on the prepared baking sheet.
- 7Bake in the preheated oven for 40-45 minutes, flipping the wings halfway through, until they are golden brown and crispy.
- 8Remove the wings from the oven and let them rest for a few minutes before serving.
- 9Serve the wings hot, optionally with a side of your favorite dipping sauce.
Equipment
large bowlbaking sheetparchment paper or aluminum foilplastic wrap
Ingredients
- ●1 lb ground beef
- ●1/4 cup Dijon mustard
- ●1/2 cup breadcrumbs
- ●1/4 cup finely chopped onion
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●8 slider buns
- ●1 cup lettuce leaves
- ●1/2 cup sliced tomatoes
- ●1/4 cup pickles
Instructions
- 1In a large bowl, combine ground beef, Dijon mustard, breadcrumbs, chopped onion, garlic powder, salt, and black pepper.
- 2Mix the ingredients until well combined, but do not overwork the meat.
- 3Divide the mixture into 8 equal portions and shape them into small patties.
- 4Preheat a grill or skillet over medium-high heat.
- 5Cook the patties for about 3-4 minutes on each side, or until they reach your desired doneness.
- 6While the patties are cooking, lightly toast the slider buns on the grill or in a toaster.
- 7Assemble the sliders by placing a patty on each bun, then topping with lettuce, tomato, and pickles.
- 8Serve immediately and enjoy your Dijon Mustard Sliders.
Equipment
grillmixing bowlspatulatoaster
Ingredients
- ●6 large eggs
- ●3 tbsp mayonnaise
- ●1 tbsp Dijon mustard
- ●1 tsp white vinegar
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp paprika
- ●Fresh chives for garnish
Instructions
- 1Place the eggs in a saucepan and cover them with cold water.
- 2Bring the water to a boil over medium-high heat.
- 3Once boiling, cover the saucepan, remove it from heat, and let it sit for 12 minutes.
- 4After 12 minutes, transfer the eggs to a bowl of ice water to cool for 5 minutes.
- 5Peel the cooled eggs and slice them in half lengthwise.
- 6Remove the yolks and place them in a mixing bowl; set the egg whites aside.
- 7Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the yolks and mash until smooth.
- 8Spoon or pipe the yolk mixture back into the egg white halves.
- 9Sprinkle with paprika and garnish with fresh chives before serving.
Equipment
SaucepanMixing bowlIce water bowlSpoon or piping bag
Ingredients
- ●2 lbs baby potatoes
- ●1/2 cup Dijon mustard
- ●1/4 cup olive oil
- ●1/4 cup apple cider vinegar
- ●1/2 cup chopped green onions
- ●1/4 cup chopped fresh parsley
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
Instructions
- 1Wash the baby potatoes and place them in a large pot.
- 2Cover the potatoes with water and add a pinch of salt. Bring to a boil over medium-high heat.
- 3Once boiling, reduce the heat and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- 4Drain the potatoes and let them cool slightly before cutting them in half or quarters, depending on size.
- 5In a large bowl, whisk together the Dijon mustard, olive oil, apple cider vinegar, salt, black pepper, and garlic powder until well combined.
- 6Add the warm potatoes to the bowl and gently toss to coat them in the dressing.
- 7Fold in the chopped green onions and parsley, mixing until evenly distributed.
- 8Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 9Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- 10Serve chilled or at room temperature.
Equipment
large potcolanderlarge bowlwhiskspatula
Ingredients
- ●1 lb ground beef
- ●1/2 cup breadcrumbs
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup chopped parsley
- ●1/4 cup Dijon mustard
- ●1 egg
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp onion powder
- ●1/2 tsp dried oregano
- ●1/2 cup marinara sauce
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, Dijon mustard, egg, garlic, salt, pepper, onion powder, and oregano.
- 3Mix the ingredients until well combined, but do not overmix.
- 4Form the mixture into meatballs, about 1 inch in diameter.
- 5Place the meatballs on a baking sheet lined with parchment paper.
- 6Bake in the preheated oven for 20-25 minutes, or until cooked through and browned.
- 7While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat.
- 8Once the meatballs are done, add them to the marinara sauce and simmer for 5 minutes.
- 9Serve the meatballs warm, garnished with additional parsley if desired.
Equipment
baking sheetmixing bowlsaucepanparchment paper