When you look at a bottle of mustard, what do you think? That it's just a condiment for hot dogs, right? Sadly that bottle of mustard probably just sits in your refrigerator, only making an appearance during the summer when you're grilling dogs or brats. Don't take that mustard for granted -- it can do a lot more than you'd expect. Think sauces, glazes, stews, dressings and more.

Mustard, whether it's bright yellow or fancy Dijon, can highlight many dishes. In most cases all you need is a spoonful to add some tangy flavor to recipes. Beyond that mustard is also a helper in the kitchen -- it can emulsify a vinaigrette and thicken a stew. Let's not forget in South Carolina they have a barbecue sauce that makes mustard the star ingredient. See all the great ideas for cooking with mustard in the slideshow below.

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  • On Potatoes

    Mustard adds a nice tang to your classic potato salad recipe or try a <a href="http://www.huffingtonpost.com/2011/10/27/fingerling-potato-salad-w_n_1059865.html" target="_hplink">whole grain mustard dressing on your potatoes</a> for a different kind of potato salad. It doesn't stop there -- mix in a spoonful pf mustard into mashed potatoes to awaken the flavor.

  • In A Glaze or Rub

    Mustard is amazing rubbed on <a href="http://www.huffingtonpost.com/2011/10/27/pork-tenderloin-with-grai_n_1056953.html" target="_hplink">meats like pork</a>, or <a href="http://www.huffingtonpost.com/2011/10/27/smoky-maple-mustard-salmo_n_1062567.html" target="_hplink">brushed onto a fish fillet</a> before baking. The mustard creates a flavorful crust that's hard to match.

  • As A Marinade

    Add a bit of mustard to your <a href="http://www.huffingtonpost.com/2011/10/27/roasted-rosemary-spiked-l_n_1057654.html" target="_hplink">marinade for fish or meats</a>. It will lend a unique tanginess that everyone will be asking about.

  • On Eggs

    Mustard is a traditional ingredient in deviled eggs, but just a dollop can also add flavor to scrambled eggs when stirred in. Or use mustard as a <a href="http://www.huffingtonpost.com/2011/10/27/devilish-egg_n_1062379.html" target="_hplink">simple topping on hard boiled eggs</a> or omelets.

  • In Barbecue Sauce

    Mustard, either bottled or dry, is a key ingredient in many barbecue sauces (both homemade and store-bought), but in South Carolina they make a <a href="http://www.simplyrecipes.com/recipes/south_carolina_mustard_bbq_sauce/" target="_hplink">barbecue sauce that's all about the mustard (recipe from Simply Recipes)</a>.

  • For Breading

    Coat meats, especially <a href="http://www.huffingtonpost.com/2011/10/27/deviled-chicken-drumstick_n_1057123.html" target="_hplink">pork or chicken</a> with mustard, and you've got some flavorful glue that will help adhere breading for an oven-fried dish.

  • On Vegetables

    Whether it's steamed or roasted vegetables, mustard adds a nice flavoring that's more complex than just salt and pepper. Toss some mustard on your steamed carrots, green beans or peas. Try it on roasted root vegetables.

  • For A Serving Sauce

    After you've <a href="http://www.huffingtonpost.com/2011/10/27/mustard-tarragon-chicken-_n_1056924.html" target="_hplink">seared chicken or steak</a>, don't throw away all the nice browned bits in the pan. Add some broth and mustard and scrape it up to create a delicious gravy-like serving sauce.

  • Vinaigrettes And Dressings

    The reason for using mustard in a <a href="http://www.huffingtonpost.com/2011/10/27/honey-mustard-vinaigrette_n_1049961.html" target="_hplink">salad dressing or vinaigrette</a> may seem obvious, but it's not just for flavor -- mustard acts as an emulsifier, uniting the oil and vinegar so it doesn't separate.

  • In Stews And Casseroles

    Many classic stews call for a spoonful of mustard -- that's because it adds flavor and works as a thickener. Add a spoonful of mustard to your <a href="http://www.huffingtonpost.com/2011/10/27/flemish-beef-stew_n_1049444.html" target="_hplink">beef stews</a> and casseroles, like chicken pot pie.

  • WATCH: Cooking With Mustard

    Curtis Stone explains how mustard is made and how to use different varieties for cooking.