Mustard—especially spicy Dijon—is classic, necessary, a required condiment in every refrigerator. But mustard alone is not a sauce. It's too intense for that. It needs balance.
Enter the mayonnaise. Mayo tempers the sinus-clearing power of Dijon mustard. And what's even cooler is that when you combine these two classic condiments, what you get is not just a super-condiment, but a bona fide sauce that you can use on almost anything.
It's so simple it's almost silly: whisk together ½ cup of high-quality mayonnaise with 1 tablespoon of Dijon mustard (I like Tin Mustard and Sir Kensington), season with a little salt and pepper (not too much—mustard has plenty of salt and bite already), then taste. Adjust the amount of mayo or mustard to your liking.
Want to get a little fancy about it? Try adding ½ cup plain non-fat Greek yogurt, or a tablespoon of fresh lemon juice. Or stir in some Worcestershire sauce and some chopped dill (or tarragon, or thyme!). A dash of Tabasco never hurt, either.
When you have it where you want it, start slathering and drizzling that Dijonnaise on everything. Roasted vegetables boring you? Toss 'em with the sauce. Got a little Dijonnaise leftover? Stir some into tuna salad, or into the buttermilk soak for chicken fingers. Dijonnaise also makes an instant base for a creamy salad dressing or pork loin marinade. And, of course, it's perfect on a sandwich—it is mustard and mayo, after all.
