Smak Dab Recipes

White Wine Herb Egg Salad



  • 6 eggs
  • 4 slices bacon
  • 2 pickles
  • 2 tbsp mayo
  • 2 tbsp lemon juice
  • 2 tbsp (or measure with your heart) Smak Dab White Wine Herb
  • 1 tbsp sourcream
  • salt and pepper to taste


  1. On medium heat boil the eggs for 10-12 minutes. Once cooked move directly from heat into an ice bath ( bowl full of ice and water) and let sit for 10 minutes.
  2. Cut eggs in half, remove the yolks and set aside.
  3. In a separate bowl combine yolk, mayo, mustard, sourcream, lemon juice, and salt+pepper. Mash until consistency is smooth and creamy .
  4. Add in the egg whites, chopped bacon, and chopped pickles into the bowl. Gently fold into the yolk mixture
  5. Place on your favourite toasted bread and enjoy! 

Balsamic Tahini Dressing



  • ¼ cup balsamic vinegar
  • 1/3 cup olive oil
  • 2 tbsp tahini, plus ¼ cup lukewarm water 
  • 1½ tbsp maple syrup
  • 2 tbsp Smak Dab Mustard – Canadian Maple, White Wine Herb, Curry Dijon or Hot Honey Jalapeño
  • 1 tsp garlic, chopped 
  • ¼ tsp kosher salt
  • Pinch of black pepper


Add all ingredients into a blender and blend until combined or add to a mason jar and shake well to combine.

Store in an airtight container and refrigerate for up to 2 weeks.

Crockpot Cheeseburger Mac n' Cheese



  • 1 tbsp olive oil
  • 1 lb. lean ground beef (you would also use Beyond Meat ground or any meatless alternative) 
  • ½ yellow onion, diced, or 2 tsp onion powder 
  • 2 cloves garlic, minced, or 3 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 tsp paprika
  • 2 tsp dried oregano
  • 1 tbsp Worcestershire sauce 
  • 3 cups beef or vegetable stock, divided 
  • 2 cups of water 
  • 4 oz. cream cheese, cut into cubes
  • 3 tbsp Smak Dab Mustard (any flavour will do!)
  • 12 ounces pasta, about 3 ½ cups (any short tubular or spiral pasta, such as macaroni or rigatoni) 
  • Kosher salt and freshly ground black pepper, to taste
  • 1½ cups shredded cheddar cheese


  1. Heat olive oil in a medium skillet, add ground beef and cook until browned, about 5-10 minutes, making sure to crumble the beef as it cooks. Drain the excess fat.
  2. Add onion and garlic, cook until tender, about 2-3 minutes. Stir in pepper, paprika, oregano and tsp salt. Pour the meat into the Crock-Pot. 
  3. Stir in 4 cups of stock, water, pasta, cream cheese, Worcestershire sauce, and mustard. Cover and cook on high for 1½ to 2 hours, until the pasta is tender, but not overcooked. (Cook time will vary on the pasta, start with 1½ hours and adjust from there). Stir once halfway through the cook time and be sure to smooth into an even layer so it is well coated with the sauce. 
  4. Once the pasta is cooked, turn off the heat and add the cheese. Stir to combine. Add a splash of stock as needed if the pasta looks dry, the cheese will melt into the liquid to create a luxurious creamy cheese sauce.
  5. Cover the mac and cheese for 5 more minutes, until the cheese is melted. Season with additional salt and pepper if needed. Serve immediately. 

Panko & Herb Crusted Salmon



  • 1-2 tbsp Smak Dab White Wine Herb or Curry Dijon Mustard
  • 1/3 cup panko breadcrumbs
  • 1 tbsp parsley or dill, finely chopped
  • ½ tsp lemon zest
  • 1 tbsp olive oil or melted butter
  • 2 salmon fillets (6-8 oz each) – you could also use this recipe with any white fish or chicken
  • 1 tbsp cooking oil
  • Kosher salt and freshly ground black pepper, to taste


  1. In a skillet, add in 1 tbsp cooking oil and heat on medium-high.
  2. On a plate, place the salmon skin side down and smear the meaty side with mustard and season with salt and pepper. Press the panko mixture onto the mustard so it sits in an even thick layer.
  3. When the pan is hot, place the salmon in the skillet (skin side down) to sear the skin for 2-3 minutes. Once the skin starts to turn golden, place in the hot oven for 5-8 minutes or until the fish is firm and cooked (but not overcooked!). Allow to rest for 5-10 minutes.
  4. Serve with lemon wedges!

Creamy Brussle Sprouts with Bacon Gratin



  • 5 slices of bacon, sliced
  • 3 cloves garlic, finely chopped
  • 1 tbsp all-purpose flour
  • 1 cup milk
  • ½ cup heavy cream
  • 1 cup white cheddar cheese, grated
  • ¼ tsp ground nutmeg
  • 2 tbsp Smak Dab White Wine Herb Mustard
  • 2 lbs Brussels sprouts, trimmed and halved
  • ¼ cup Parmesan, finely grated
  • Kosher salt and freshly ground black pepper 


  1. Preheat oven to 400°F. Lightly grease a casserole dish with non-stick spray. 
  2. Bring a pot of salted water to a boil. Add the sprouts and blanch for 2-3 minutes, until bright green but still al dente. Drain well and rinse with cold water. Pat dry with a clean towel. 
  3. Heat a skillet to medium heat and add sliced bacon; cook until brown and crispy, about 8-10 minutes. Remove the bacon from the pan to a plate lined with paper towel. Drain the excess fat from the pan reserving 1 tbsp. Lightly sauté the garlic on medium heat for 2 minutes until fragrant. Stir in flour and cook, stirring constantly for about one minute. Add the milk and cream, whisking to incorporate. Reduce to low heat and stir in cheese, nutmeg, mustard and season with salt and pepper. 
  4. Add the sprouts and half the bacon to the pot and mix until well coated with sauce. Transfer the mixture to the casserole dish and sprinkle with grated parmesan and remaining bacon. Cover with foil and bake about 20-25 minutes. Remove foil, and bake uncovered for another 20 minutes, until the sauce is bubbly, and the sprouts are tender. Allow to cool slightly before serving. 

CHEF TIP: Don’t love Brussels sprouts? Try this recipe with broccoli or cauliflower! 

Honey Curry Glazed Pork Chops



  • 4 boneless pork chops, about 1½-2” thick
  • 3 tbsp canola oil
  • ½ cup Smak Dab Curry Dijon Mustard
  • ½ cup melted honey
  • Kosher salt and freshly ground black pepper 


  1. Preheat oven to 375º F.
  2. Add the oil to a large skillet and turn to medium high heat. Season the pork generously with salt and pepper on both sides and sear the pork on the skillet until there is a nice golden-brown crust, about 3-4 minutes per side. Remove from the pan and place in a heavy casserole dish or roasted pan.
  3. In a bowl, mix together the mustard and honey, and pour the entire mixture over the meat. 
  4. Bake for 40-45 minutes, (flipping the meat halfway) or until the meat is cooked all the way through and the sauce is thick and reduced. Serve the meat with the remaining sauce.

Soft Pretzel Rolls with Cheddar Mustard Cheese Sauce



  • 1½ cups lukewarm water
  • 1 packet (or 2 ¼ tsp) active dry or instant yeast 
  • 1/4 cup unsalted melted butter, divided
  • 1 tsp Kosher salt, plus more for sprinkling
  • 1 tbsp brown sugar
  • 3 ¾ – 4 cups all-purpose flour, plus more for dusting
  • Olive oil, for greasing
  • 1/2 cup baking soda
  • 9 cups water


  • 2 tbsp all-purpose flour
  • 2 tbsp butter
  • 2 cups 2% milk
  • 2 cups sharp cheddar cheese, grated
  • 2 tbsp Smak Dab Beer Chipotle Mustard
  • 1 tsp Worcestershire sauce
  • ½ tsp paprika 
  • 1/8 tsp cayenne or chili flakes
  • Kosher salt and freshly ground black pepper


  1. In a large bowl, pour in warm water and sprinkle over the yeast. Whisk lightly and allow to sit for 5 minutes. (The mixture should look frothy and slightly bubbly. If not, start over or check the expiration date on the yeast) To the bowl, add 1 tbsp melted butter, salt, brown sugar and whisk lightly. With a wooden spoon, slowly add in 3 cups of flour, 1 cup at a time. If the dough is still sticky, add ¼ – ½ cup more, as needed. Poke the dough – if it bounces back, it’s ready to be kneaded.
  2. Turn the dough out onto a lightly floured surface and knead for 3 minutes and shape into a ball. Grease the large bowl that was already used and add the dough back into the bowl. Cover with plastic wrap or a clean towel and allow to rise in a warm spot, away from any cool drafts, for 1 hour or until nearly doubled in size. 
  3. Punch dough down the dough once to release any air bubbles. Turn onto a lightly floured surface and cut the dough into 12 sections. (12 sections will make dinner roll sized buns and 8 sections will make hamburger sized buns) Shape the dough into balls, rolling on the surface with your hands. 
  4. Preheat oven to 400°F. Line two baking sheets with parchment paper, silicone baking mats or grease a 9×13 baking pan.
  5. Bring baking soda and 9 cups of water to a boil in a large pot, then turn off the heat. Drop 1-2 pretzel rolls into the water for 20-30 seconds. (Any longer and your pretzels will have a metallic taste) Using a slotted spatula or spoon, lift the pretzel rolls out of the water and allow as much of the excess water to drain off. Place pretzel rolls onto prepared baking sheet or close together in the baking pan. 
  6. Melt the remaining butter and lightly brush the top of each roll and sprinkle with salt. Using a sharp knife, score a 2-3 slits or an “X” into the top of each roll.
  7. Bake for 20-22 minutes or until a deep golden brown on all sides.
  8. Remove from the oven and serve warm. Pretzel rolls may be stored in an airtight container or zipped top bag for up to 3 days. Reheat slightly to soften. 
  9. To make the sauce, melt butter in a saucepot. Whisk in flour and cook for 1 minute. Slowly whisk in the milk and cook until slightly thickened, about 3-4 minutes. Stir in cheese, mustard, Worcestershire sauce, paprika, cayenne and season with salt and pepper. 
  10. Serve with warm pretzel rolls, over steamed veggies, or as a dip for pretzel sticks and chicken fingers. 

Bacon & Cheddar Devilled Eggs



  • 12 large eggs
  • 1/3 cup mayo 
  • 1 tbsp Smak Dab Canadian Maple Mustard
  • Dash of hot sauce
  • Kosher salt and freshly ground black pepper
  • Fresh green onion, for garnish
  • Flaky sea salt, for garnish
  • Bacon, for garnish
  • Cheddar, for garnish


  1. Place 12 large eggs in a wide pot and cover by 1” with cold water. Bring to a boil and reduce the heat to medium low- simmer for 10 minutes.
  2. Drain the eggs and run under cold water to cool down. Gently peel the eggs and set aside. 
  3. Half each egg lengthwise and scoop out the yolks. Mash the yolks with mayo, mustard, hot sauce, salt and pepper. Spoon back into the egg whites and finish with crispy bacon, shredded sharp cheddar, some extra Canadian Maple mustard, freshly cracked black pepper and a sprinkle of flaky sea salt.
  4. Serve cold- always!

Smak Dab Caesar Dressing



  • 2 tbsp lemon juice
  • 2 tsp red wine vinegar
  • 1 tbsp Smak Dab White Wine Herb Mustard
  • 1.5 tsp Worcestershire sauce
  • 2 tsp Tabasco
  • 1 large egg yolk
  • 1/4 cup olive oil
  • 1/2 cup parmesan, finely grated
  • Anchovies or anchovy paste (optional)
  • Kosher salt and freshly ground black pepper
  • Warm water, for thinning


  1. Combine parmesan, anchovies, and garlic and make a thick paste. Once combined add in egg yolk & mustard – whisk to combine.
  2. Once combined slowly add in olive oil while whisking. When it comes to dressing it’s all about the look and taste so add until you reach your desired dressing consistency.
  3. Add a tablespoon of red wine vinegar and a couple dashes of Tabasco.
  4. Toss in your favourite greens, mix, and serve with homemade croutons!

Shredded Carrot Slaw with Curry Dijon and Pistachios



  • 1/2 small red onion, thinly sliced
  • 1 tsp ground cumin
  • 1 tsp group coriander
  • 1 tbsp. Smak Dab Curry Dijon Mustard 
  • 3 tbsp. fresh lemon juice
  • 1 tbsp. grated lemon zest
  • 1 tsp honey
  • 1 cup mayo (homemade or Hellman’s)
  • 1 small head Savoy cabbage, sliced into thin ribbons (about 12 loose cups)
  • 2 carrots, peeled and shaved into ribbons (about 2 loose cups)
  • 1/2 cup chopped mint
  • 1/4 cup toasted pistachios, coarsely chopped 
  • Sea salt and feshly ground black pepper


  1. Soak the red onion in ice cold water to mellow, about 20 minutes. Drain.
  2. In a bowl, combine spices, mustard, honey, mayo, a good pinch of salt, lemon juice and zest. Stir until well combined.
  3. Put the cabbage, carrots, mint, and onion in a large bowl, and toss the salad with 2/3 of the dressing. Let sit for about 10 minutes to mellow, and drizzle remaining dressing. Sprinkle with chopped pistachios, and a few grinds of fresh black pepper. Season with additional salt and pepper if needed. Serve immediately!

Pear and Prosciutto Bites with Spicy Honey Drizzle



  • Baguette
  • Feta
  • Lemon juice
  • Pears (2-3)
  • Prosciutto
  • Thyme
  • Salt & pepper


  • Smak Dab Hot Honey Jalapeño Mustard
  • Honey
  • Thyme


  1. Lightly toast baguette slices. Prepare whipped feta by placing feta, lemon juice, thyme, and seasoning in a good processor. Blend until creamy.
  2. Place whipped feta on baguette slices and top with freshly cut pear slices and prosciutto.
  3. For drizzle combine a tablespoon of Smak Dab Hot Honey Jalapeño, a tablespoon of honey, and a sprinkling (teaspoon) of chopped thyme.
  4. Drizzle mixture over pear & prosciutto toasts!
  5. Serve and enjoy.

Baked Buffalo Turkey Melt



  • 2 celery stalks, finely chopped
  • 1 generous cup cooked turkey, chopped
  • Sliced dill pickles plus 2 tbsp dill pickle juice brine
  • 1/3 cup mayo
  • 4 tsp Smak Dab Hot and Sweet Dill Mustard
  • 1-2 tbsp hot sauce
  • 2-4 sliced of tomato
  • 2 sliced of bread, toasted
  • 1/2- 3/4 cup extra old cheddar, shredded
  • Kosher salt and black pepper


  1. Turn your oven to 425.
  2. Finely chop the celery stalks and dill. Stir in mayo, mustard, pickle brine, hot sauce and a good pinch of salt and pepper. Add the chopped turkey and mix well.
  3. Layer each slice of toasted bread with half the cheese, evenly distribute the turkey mixture, top with tomatoes, pickles, and followed by remaining cheese.
  4. Bake in the oven for 5-10 minutes, or until the cheese is melted.
  5. Once finished, transfer to a plate and finish with more dill- if desired!

Creamy Cucumber Dill Salad


1/3 cup sour cream

1 tbsp white vinegar

3 tbsp fresh dill, chopped

2 tsp SMAK DAB MUSTARD (White Wine, Honey Horseradish, Hot Honey, or Curry Dijon)

1 English cucumber, sliced into 1/8” thick rounds

½ medium red onion

Pinch of Kosher salt and black pepper


In a large bowl, whisk together sour cream, vinegar, dill and mustard. Add the cucumber, red onion, and season with salt and pepper. Toss well to combine. Eat right away or store in the refrigerator for 2-3 days.

Curry Mustard Marinade


¼ cup soy sauce

1 tbsp olive oil or canola oil

1 tbsp lemon juice (about 1 lemon)

1 clove of garlic, finely chopped or grated

1 tsp curry powder

1 tbsp SMAK DAB Curry Dijon Mustard


Combine all the ingredients in a large jar and shake to combine.

Marinade chicken, beef, pork, lamb, or tofu for 4 hours or overnight for best results. Before cooking, remove the meat from the marinade and pat dry.

Grilled Corn Pasta Salad With Chili Lime Dressing


Chili Lime Dressing

1/3 cup mayo

1/3 cup sour cream

1 clove garlic, finely chopped or grated

Zest of 1 lime

Juice of 2 limes

½ tsp chili powder

1/8 tsp chipotle powder

3 tsp SMAK DAB Hot Honey Jalapeno Mustard

Kosher salt and pepper, to taste

4 ears of corn, grilled, cut off the cobb

8oz dried pasta, cooked to package instructions

4 green onions, chopped

½- 1 jalapeno, seeded and finely chopped (depending on how spicy you like it!)

One small handful of cilantro, chopped

½ cup queso fresco cheese (or feta)


Cook pasta to package instructions. Drain and rinse with cold water to cool slightly. Drain well and pour into a large bowl.

In a small bowl, whisk together dressing ingredients and season with salt and pepper to taste.

To the pasta, add grilled corn, green onion, jalapeno, cilantro and cheese. Add the dressing and toss well. Allow to chill for 2 hours or overnight. Serve cold.

Classic Smak Dab’Devilled Eggs


12 large eggs

1/3 cup mayo

1 tbsp SMAK DAB Mustard (Curry Dijon, Honey Horseradish or White Wine Herb)

Dash of hot sauce

Kosher salt and freshly ground black pepper

Fresh chopped dill, parsley or green onion, for garnish

Flaky sea salt, for garnish


Place 12 large eggs in a wide pot and cover by 1” with cold water. Bring to a boil and reduce the heat to medium low- simmer for 10 minutes.

Drain the eggs and run under cold water to cool down. Gently peel the eggs and set aside.

Half each egg lengthwise and scoop out the yolks. Mash the yolks with mayo, mustard, hot sauce, salt and pepper. Spoon back into the egg whites and finish with herbs, freshly cracked black pepper and a sprinkle of flaky sea salt.

Serve cold- always!

Cilantro Jalapeño Dip With Crudités


1/2 cup mayo

1/2 cup sour cream

1 clove garlic, whole, peeled

1 jalapeño, halved, seeds removed

1/2 cup cilantro

1/2 tsp sea salt

1 tsp lime zest

1 lime, juiced

2 tsp Smak Dab Mustard Hot Honey Jalapeño

Assorted fresh veggies, cut into pieces:

radishes, carrots, celery, cauliflower, sweet peas, broccoli…


In a food processor, add in the mayo, sour cream, mustard, garlic, jalapeño, cilantro, salt, zest, and juice.

Pureé until the dip is nice and smooth.

Chill for 1 hour.

Serve with fresh cut veggies.