Not everyone does, but I like sharp, distinctive tastes — the tang of a cornichon or green olive, a corner of horseradish, spicy salsa, a jolt of straight alcohol, or the sinus-cleansing snap of a dollop of sturdy mustard.

We don’t sell pickles, olives, horseradish or, for that matter, alcohol, so this week we’re going to suggest three ways to use Buzz Savories Honey Mustard and Spicy Beer Mustard that perhaps you haven’t considered.

Mix it with butter. Although cream cheese may be your first thought to go with smoked salmon on a bagel or toasted baguette, a zesty alternative is to mix a stick of butter with 2 tablespoons of either Honey Mustard or Spicy Beer Mustard. Our mustards are dense and grainy and when mixed with butter, a little fresh dill and lemon zest, make the perfect bed for a savory slice of smoked salmon.

Make a vinaigrette. A mustard dressing is a classic on tender greens, but it’s also delicious with sweet roasted parsnips and turnips or a zippy coleslaw. To make a rich mustard dressing without much oil, bake it first. Here’s how. Heat the oven to 325° and line a baking sheet with foil. Spread Dijon on the baking sheet about a quarter-inch thick and bake for 10 to 12 minutes, until a crust forms on the surface and the mustard feels slightly firm.

In a blender, combine the baked mustard with lemon juice, vinegar and capers, and blend until smooth. With the blender on, drizzle in olive oil or canola oil until thick. Finishing trick: transfer the dressing to a jar; stir in a generous dollop of Buzz Savories Spicy Beer or Honey Mustard, season with salt and serve.

Make a creamy mustard sauce for pasta. Try this when you’re weary of marinara. Cook and drain the pasta and set aside. Brown Italian sausage with olive oil, then add a glass of dry white wine and simmer until reduced by half, scraping up the browned bits from the bottom. Add heavy cream and about three tablespoons of Buzz Savories Spicy Beer or Honey Mustard and simmer for a couple more minutes. Remove from heat, add the pasta and a generous amount of fresh basil, and serve immediately. Yum.