Mustard – Such a Versatile Herb

Mustard is usually only used as a condiment alongside the tomato sauce, and we forget how useful it actually is. Here are three simple recipes for you to try.

Orange Mustard Sauce for Fish or Chicken

This is so easy to make and goes beautifully with fish or chicken.

1/2 cup natural yoghurt

2 Tsp Cornflour (Maizena)

1 Tsp Dijon mustard – the wholegrain one gives a nice texture, but you can use smooth if you prefer

2 Oranges


Peel and slice one of the oranges..

Squeeze the juice from the other one.

Combine the yoghurt with the orange juice, mustard and cornflour and heat in a pan, stirring all the time.

Once it thickens (it takes about a minute) add the orange slices and stir well.

Serve with grilled chicken or fish


Mexican Mustard Sauce

I love this sauce.  It is a wonderful side dish for any meat, and amazing in a baked potato topped with some grated cheese, or stirred into boiled and sliced baby potatoes.

4Tbsp English mustard

1 Tblsp Tabasco

1/2 tsp dried oregano

3 Tbsp olive oil

2 Tbsp sugar

2 Tbsp white wine vinegar

2 Onions, sliced

1 red pepper, sliced

1 green pepper, sliced

2 cloves garlic, sliced

2 chopped jalepenos (optional)

Fry the onion and peppers in the olive oil until soft.

Remove from pan with slotted spoon, leaving the oil in the pan.

Add all  other ingredients to the pan and fry gently for 2 minutes, stirring all the time. If the mixture is very dry, add 2 Tbsp more of olive oil.

Add the onions and peppers to the pan and stir well to coat the vegetables. Remove from heat.


Honey Mustard Dressing

This is a great salad dressing, but you can also use it as a marinade or basting sauce

6 Tbsp Oil – any good quality oil.  Olive, avocado, cold pressed sunflower etc

2 Tbsp white wine vinegar

4 Tbsp honey

2 Tbsp Dijon mustard

1 Tbsp whole grain mustard

1 tsp sugar

Shake everything together and pour into a bottle.

Keeps well in the fridge for up to 3 months