This post is sponsored by French’s Yellow Mustard.


I’m an equal condiment opportunist – I love them all!  But of the big three – ketchup, mayo, and mustard – the yellow stuff is my current favorite for its versatility.  While I’m always happy to smear mayo on my burgers or dip my potatoes in ketchup, mustard really goes above and beyond.  It’s not just a condiment – it’s an ingredient!

PicMonkey Collage

Here are some of my favorite ways to use mustard:


As a marinade for baked tofu (mixed with a little bit of olive oil)

As a flavor booster for crock pot dishes and soups

Mixed into scrambled eggs (so good)

To make homemade dressings – I always follow this recipe

To dress up my favorite ‘Chicken’ Salad Sammie or potato salads


If you’re looking for more fun ways to use this #NaturallyAmazing ingredient, I would highly recommend that you check out French’s Pinterest page.  The French’s Pinterest page is packed with a ton of follow-worthy boards, including BBQ meals, kid-friendly eating tips, drink recipes, and marinade ideas.  In fact, their recipes inspired this crunchy veggie topper!


I love this topper because you can add it to pretty much any baked veggie with yummy results.  So far, we’ve had it on roasted asparagus and baked potatoes.



Click through for the recipe!



Classic Yellow Mustard Crunchy Veggie Topper


Ingredients (enough topper for about 1 pound of asparagus or four servings of potatoes):


  • 2/3 cup raw almonds
  • 1/4 cup French’s Classic Yellow Mustard
  • 1/8 cup extra virgin olive oil
  • Sprinkle paprika, salt, and pepper




  • Preheat oven to 375 degrees.  The topping will take about 25 minutes to brown at 375 degrees, so decide whether you will need to cook the veggies/starches in advance.  I cooked the potatoes for 25 minutes before adding the topping; I didn’t precook the asparagus at all.
  • In a blender or food processor, crush the almonds until they are blended to fine bits.
  • Pour almonds into a bowl. Add mustard, olive oil, and spices and mix with a spoon.
  • Spoon mixture on top of veggies.  Cook for 25 minutes, remove from oven, and serve.


What’s your favorite condiment and your favorite way to eat it?


This post is sponsored by French’s.  Thanks as usual for supporting my blog!



  • Erica House July 16, 2014, 11:25 am

    I LOVE mustard. I’ll never be one of those crazy ketchup people.

  • Amber @ Busy, Bold, Blessed July 16, 2014, 11:43 am

    I HATE yellow mustard! My worst nightmare would be being forced to eat mustard! lol!!! I love ketchup, but wish it was less sugary (need to make my own?) And Frank’s Red Hot is my jam, especially mixed with some ranch, or as I would call it “red hot ranch” – YUM!

  • Janelle July 16, 2014, 12:12 pm

    I actually really love mustard too. It adds flavor without adding sugar or questionable ingredients like some other condiments. I’ve never thought of mixing it into my scrambled eggs, but I’ll definitely have to try that!

  • Sarah July 16, 2014, 1:54 pm

    Their Pinterest page does have some great ideas! I use mustard all the time in dressings, meatloaf, and quick pan sauces to top my proteins. I’m sensitive to MSG but mustard is almost always a “safe” condiment for me!

    Side note… I would suggest you sprinkle some parsley or something on top of your crunchy topping creation because, while it sounds tasty, it really looks like cat vomit to me. We eat with our eyes first!

    • Caitlin July 16, 2014, 2:04 pm

      Haha I swear it tastes great! I like the idea of adding something green to the top 🙂

      • Sarah July 17, 2014, 2:01 pm

        I don’t doubt it! I think the nutty-mustardy mix sounds like a good balance of flavors!

  • Liana@RunToMunch July 16, 2014, 3:07 pm

    That looks great! I love mustard.

  • Katie @ Talk Less, Say More July 16, 2014, 3:26 pm

    Mustard is an acquired taste for me…I used to hate it growing up but it’s definitely become one that I really enjoy using in my cooking now. One of my favorite ways is mixed into Tuna Salad or as part of a tahini dressing on my salads. So good!

  • Kiara July 16, 2014, 9:00 pm

    Mustard is king of condiments, but I am far more partial to dijon than yellow. French’s makes great dijon that tastes like the fancy French brand for cheaper 😀 I put dijon on almost everything – marinades, salad dressing, breakfast, lunch, dinner. It’s almost as bad as my hot sauce addiction but probably even more versatile.

  • Rania July 16, 2014, 9:36 pm

    I make a great tangy spicy coleslaw and I love using a good bit of mustard, along with some traditional hand-ground Indian spices. It really ups the flavour, especially if you prefer a nice tangy sauce to a sweet creamy one.

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