Recipes with dijon mustard

12 recipes that use dijon mustard, with photos, step-by-step instructions and cook times. The quickest, Maple-glazed salmon, takes 25 minutes. It is most often cooked with garlic, onion and lemon.

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Soufflé au fromage

The cheese soufflé is a French bistro classic and a favourite family starter or light supper all over France, often served with a green salad and a glass of white wine. A thick cheese sauce is lightened with whisked egg whites and baked until it rises tall above the dish, golden and crusty outside and soft, almost creamy in the middle. It sounds hard but it's mostly about timing. We thicken the sauce with cornflour so it's gluten free (classic recipes use plain flour). Comté and Gruyère are made with animal rennet, so use a vegetarian alternative. Chef's tip: fold the whites in gently with a big spoon, in three goes; stirring hard is the common mistake that knocks out the air so it never rises.

50 minVegetarian

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Lentilles du Puy salad

Le Puy-en-Velay, in the volcanic hills of the Auvergne, grows a small, slate-green lentil with its own protected name. Lentilles du Puy hold their shape when cooked and have a peppery, almost mineral taste, which makes them perfect for salad. In French homes and bistros this salad is dressed while warm with a sharp mustard vinaigrette, shallot, carrot and parsley, then eaten as a starter, a packed lunch or a side to a quiche. Chef's tip: dress the lentils while they're still warm so they absorb the vinaigrette; dressing them cold is the common mistake and the flavour just sits on the outside.

30 minSalads

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Salade de niébé

Niébé is the Wolof and French name for black-eyed beans, and this bright salad turns up at Senegalese family lunches, baptism feasts and Ramadan break-fast tables next to grilled dishes and rice. The beans are dressed while warm with lime, mustard and onion, then mixed with crunchy raw vegetables and a little hot pepper. It travels well and tastes better after an hour. Chef's tip: dress the beans while they are still warm so they drink in the lime; cold beans stay bland however much dressing you pour over.

60 minSalads

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Salade niçoise

In Nice the salad is a summer lunch eaten on shady terraces near the Cours Saleya market, and locals argue about what belongs in it. This is the generous everyday version found across the Riviera: ripe tomatoes, little potatoes, crisp green beans, soft-boiled eggs, good tuna and black olives, dressed with a sharp mustard vinaigrette. Use tuna in olive oil from a jar or tin, or a fresh tuna steak seared rare to medium. Chef's tip: dress the warm potatoes and beans first so they soak up the vinaigrette, then build the rest of the salad around them.

35 minSalads

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Croque monsieur

Croque monsieur first appeared on Paris café menus in the early 1900s and is still the quick lunch of the city's brasseries, eaten at the zinc bar with a green salad. It contains pork (ham). Good white bread is spread with Dijon mustard and béchamel, filled with ham and Gruyère, then topped with more sauce and cheese and baked until golden. Put a fried egg on top and it becomes a croque madame. Chef's tip: toast the bread lightly first so it stays crisp under the sauce.

30 minFast Food

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Cobb salad

The Cobb salad was born at the Brown Derby restaurant in Hollywood in the 1930s, and it is still a lunch classic in Los Angeles delis and hotel coffee shops. Rows of chopped chicken, crisp bacon (pork), hard-boiled egg, avocado, tomato and blue cheese sit on crisp lettuce, and everyone mixes them with a sharp red wine vinegar dressing at the table. Chef's tip: chop everything to roughly the same small size so each forkful gets a bit of everything.

45 minSalads

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Stoofvlees

In Flanders, from Antwerp's frituren to Sunday kitchens in Bruges, stoofvlees is the stew that comes with a cone of double-fried chips and a spoonful of mayonnaise. Chunks of beef chuck are browned hard, then cooked slowly with lots of onion and a dark Belgian brown or abbey-style beer, thickened at the end by a slice of bread spread with mustard that melts into the sauce. The finished gravy is glossy, sweet-sour and deep, with a little brown sugar and vinegar to balance the bitterness. This recipe contains alcohol, though long cooking drives most of it off; for an alcohol-free version use the same amount of alcohol-free dark beer, or beef stock with a tablespoon of extra vinegar and a teaspoon of extra sugar. Browning the meat in one crowded batch is the classic mistake; it stews grey instead of searing. Chef's tip: cook it a day ahead and reheat gently; the flavour rounds out overnight.

205 minMeat

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Yassa poulet

Yassa comes from Casamance, the green, rice-growing south of Senegal, and has become the dish Dakar families cook for guests and naming ceremonies. Chicken spends a night in lemon juice, mustard and a huge pile of sliced onions, is grilled or browned until charred at the edges, then braised in those same onions until they collapse into a sharp, sweet, jammy sauce. It is served over plain white rice with a green olive or two on top. A common mistake is rushing the onions; if they are still crunchy the sauce tastes raw and harsh, so give them the full half hour. Chef's tip: keep the marinade, because it becomes the sauce; just boil it well with the onions so it is safe to eat.

100 minChicken

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Dibi

In Dakar a dibiterie is a smoky little shop where lamb is grilled over charcoal and sold by weight, wrapped in paper with raw onion, mustard and a pinch of spice salt; people eat it late in the evening, often after prayers or a football match. At home you get close with lamb chops or shoulder steaks, a quick marinade and a very hot grill. The mistake is moving the meat too much: leave it until it chars and releases on its own. Chef's tip: toss the sliced onions with salt and vinegar while the lamb marinates; they soften and lose their harsh bite in 20 minutes.

40 minMeat

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Fataya

Fataya are the half-moon pastries sold in paper cones outside schools and at bus stops all over Dakar, and fried by the dozen at home for baptisms and Tabaski. The dough is soft and short, the filling is minced beef cooked with onion, garlic and a little chilli, and they come with a sharp onion-and-mustard sauce for dipping. The common mistake is overfilling, which makes them burst in the oil; a heaped teaspoon per small round is enough. Chef's tip: let the filling cool completely before you fill the dough, or the steam softens the pastry and it tears.

85 minSnacks & Starters

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Poulet bicyclette

Across Burkina Faso and northern Côte d'Ivoire, "bicycle chicken" is the lean village chicken once carried to market strapped to the back of a bike; in Ouagadougou and Bobo-Dioulasso it is grilled whole at open-air stalls in the evening and eaten with fries, attiéké or a chunk of bread. The birds are smaller and firmer than supermarket chicken, so a small free-range or poussin works best at home. The mistake is grilling a whole chicken over high heat from the start, which burns the outside before the inside is safe; start it on indirect heat or in the oven, then char it. Chef's tip: spatchcock the bird so it cooks evenly and fast.

80 minChicken

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Maple-glazed salmon

On Canada's Pacific coast, from Vancouver to Haida Gwaii, wild salmon is the fish of summer and autumn, and a glaze of maple syrup from the east brings two Canadian staples together on one plate. The fillets are brushed with maple syrup, mustard, soy and garlic and roasted until just cooked, with a sticky, glossy top; serve them with rice, new potatoes or a green salad. Many British Columbians cook it on a soaked cedar plank on the barbecue for a smoky flavour. The mistake is overcooking salmon until it is dry and chalky; take it out when it just flakes. Chef's tip: line the tray with baking paper, as the maple glaze burns onto a bare tin.

25 minFish

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Goes well with dijon mustard