4,004 custard recipes

Hot-smoked striped bass over arugula with a Dijon and roasted garlic vinaigrette. Smoky fish, peppery greens, and a tangy balsamic emulsion in 30 minutes on the smoker.

Lean beef round steak browned, deglazed with brandy, and braised low in a tangy two-mustard sauce with shallots, sun-dried tomatoes, and juniper berries. An elegant braise that turns out fork-tender and rich.

Buttery, melt-in-your-mouth piped shortbread cookies dipped in chocolate. Only 5 ingredients and no eggs needed for these classic Viennese Fingers.

Crispy baked Creole chicken wings rubbed with garlic, paprika, cayenne, and thyme, served with a sweet-tangy peach mustard dipping sauce. Game day gold.

Skirt steak with radishes in mustard sauce braises whole radishes and their peppery greens in a quick pan sauce, topped with broiled steak, tarragon, and whole-grain mustard.

Cassata Napoletana layers thin sponge cake with cherry preserves, rich Neapolitan custard, chopped walnuts, and candied fruit. A no-bake Italian celebration cake that chills to set.

Seared salmon with horseradish mustard vinaigrette pan-sears salmon to crisp-skinned perfection, then finishes with a punchy Dijon, horseradish, and white wine vinegar dressing. A 25-minute weeknight dinner.

Bengali kasundi relish blends fresh red chilies, mustard seeds, garlic, and green mango into a fiery, tangy condiment. Pairs with tandoori, kebabs, shellfish curries, and sandwiches.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.

Honey-Mustard Chicken with Cauliflower and Carrot recipe

Cold poached salmon fillets in white wine, served chilled with a Dijon mustard, lime, and honey sour cream sauce. An elegant make-ahead main course for summer entertaining.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

This fresh salad featuring fall pears is a welcome addition to any table. Save time by using pre-washed baby spinach leaves.

Fried chicken strips marinated in honey Dijon, dipped in buttermilk, breadcrumb-crusted, and served over mixed greens with crispy pancetta and honey mustard vinaigrette.

A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

Classic oil-based honey mustard dressing with Dijon, fresh lemon juice, and safflower oil. Creamy, tangy, sweet, and rich enough to coat hearty greens or use as marinade.