9 ways to liven up dishes with mustard

Got some leftover mustard from last night's BBQ? Use it to liven up these nine great dishes.

1. To add spark to egg-based dishes, like soufflés, quiches and savoury custards, add five millilitres (one teaspoon) of Dijon mustard.
2. For a crispy catfish po'boy, coat catfish fillets with ­mustard then dip them in cornmeal. Sauté the catfish in oil and serve on a baguette or French bread with lettuce, tomato, thinly sliced onion and a sauce made from mayonnaise, ­mustard, Tabasco sauce, parsley and pickle relish.
3. To perk up grilled cheese sandwiches, spread a thin layer of mustard on the bread before assembling and grilling the sandwich.
4. To make a special sauce for burgers, mix together 15 millilitres (one tablespoon) ketchup and five millilitres (one teaspoon) Dijon mustard. A burger chain popularized this secret sauce, which is easily replicated at home.
5. Thicken and liven up a pan sauce for sautéed meats. After pan-searing chicken, pork or beef, swirl in some red wine, port or sherry and a few soup spoons of unsalted butter to deglaze the pan, then reduce the liquid to half its volume. Stir in a teaspoon of Dijon mustard for kick.
6. When you need a fast sweet-and-sour dip or sauce, whisk together 125 millilitres (1/2 cup) currant jelly and 75 millilitres (five tablespoons) Dijon mustard. Let stand for five minutes and whisk again until smooth. Use as a dip for crudités or a sauce for broiled shrimp, pork or chicken skewers.
7. For a brown-sugar glaze for ham, combine 175 millilitres (3/4 cup) firmly packed light brown sugar, 50 millilitres (1/4 cup) spicy brown mustard or Dijon mustard, and 30 millilitres (two tablespoons) apple-cider vinegar. Pat over the top of a baked ham 45 minutes before it is done.
8. To doctor up store-bought barbecue sauce, stir in 15 millilitres (one tablespoon) prepared mustard per cup of sauce.
9. For quick-and-easy homemade barbecue sauce, combine in a pot:

• 250 ml (1 c) ketchup
• 15 ml (1 tbsp) soy sauce
• 5 g (1 tsp) chili powder
• 1 garlic clove, minced
• 50 ml (1/4 c) white or red wine
• 30 ml (2 tbsp) red-wine vinegar or apple-cider vinegar
  Simmer over medium heat for 5 to 10 minutes to blend the flavours and reduce the volume slightly. Finally, stir in five millilitres (one teaspoon) mustard.

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