The condiments in my refrigerator have reached critical mass, threatening to overtake everything else I’ve got stored in there. If you can’t easily find a spot for the milk because you’re accommodating multiple open jars of various jams, mustards, hot sauces and chile oils, you may have an issue to resolve.
I grappled with this the other night while I rooted around in my fridge for Dijon mustard. It’s a staple I always have because I use it in my house salad dressing (roughly equal parts lemon juice and olive oil — go a little heavier on the oil — plus a dollop of Dijon, shaken up together in a jar).
But dressing or no, Dijon would have earned its spot anyway. It’s a power ingredient, umami-rich, imbuing every dish it touches with a sharp, savory punch. In the chicken recipe below, Yasmin Fahr adds Dijon to the pan with garlic, oregano and white wine — the base of an irresistible sauce.
Do not stop there: Use it in Dijonnaise grilled chicken breasts, salmon glazed with brown sugar and mustard, honey mustard dressing and, of course, deviled eggs. Dijon is sharpest and best from a freshly opened jar, so much so that your eyes may even tear up when you bring it to your nose and inhale its scent (a good sign).
3. Fish and Lentils With Sauce Rof
Trust in Yewande Komolafe: Her sense of flavor and texture will never steer you wrong. She uses sauce rof, the emerald green Senegalese condiment of garlic, herbs, scallions and chile, to add spark to otherwise simple lentils and fish.
5. Tofu Schnitzel With Buttermilk Slaw
It takes a lot for me to recommend making schnitzel at the end of a busy day, since most versions are messy and cleanup time is a real consideration. But Justine Doiron’s recipe is that good, and you can watch her make it here. If you’re looking for a little shortcut, you can use packaged coleslaw mix — which is just shredded cabbage and carrot — instead of slicing up cabbage and fennel, though that is truly delicious.
