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).
In a medium bowl, whisk together the Dijon, grainy mustard, Honeycup mustard, and white wine.
Melt the butter in a 3-quart nonreactive saucepan over low heat. Whisk in the mustard mixture, scallions, 1 tsp. salt, and 1/2 tsp. pepper and heat, whisking, until the sauce has emulsified. Cool completely before using.
Make Ahead Tips
The marinade will keep, tightly covered, in the refrigerator for up to 2 days.
nutrition information (per serving):
per 1 Tbs.;
sat fat g
Photo: Scott Phillips