Yield: Yields about 3 cups, enough to marinate 3 lb. food
This marinade combines three favorite mustards with classic French ingredients—butter, white wine, and scallions. Honeycup is a brown sugar and spice mustard available nationally; if you can’t find it, substitute a honey mustard. Use for steak, pork, lamb, chicken, fish (especially salmon), or vegetables (especially mushrooms and potatoes).
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Make Ahead Tips
The marinade will keep, tightly covered, in the refrigerator for up to 2 days.
Fantastic. I used a pork tenderloin, left in the marinade all day and then grilled it. I suggest you keep a small amount of the marinade aside to use as a dip/ sauce after cooking - fantastic. This clearly would be wonderful on chicken and even more so on a skirt steak or flat iron. Yum!
Excellent marinade. Made 1/2 recipe for 1.3 lbs boneless chicken breast. Substituted honey dijon for honeycup and added a small amount of honey-just enough to balance flavor, not enough to burn! The mustard flavor really penetrated the chicken. Will try with pork or bone in chicken, and maybe add some herbs (thyme and/or rosemary).
I'd never tried a mustard marinade before, but this looked good so I tried it. When I first tasted the marinade, I was a little scared as it was pretty mustard-y, but I let the flavors meld a few hours before marinading. We used salmon, as suggested. Baked @ 400 degrees instead of grilling. WOW! We're we suprised! This was excellent, and the mustard flavors compliment the salmon perfectly. We'll be doing this one again. I'm going to try it on chicken as well!
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