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Three-Mustard Bistro Marinade

Scott Phillips

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).


  • 1 8-oz. jar Dijon mustard
  • 1/2 cup grainy mustard
  • 1/4 cup Honeycup mustard
  • 1 cup white wine
  • 4 oz. (1/2 cup) unsalted butter
  • 4 or 5 scallions, trimmed, white and green parts chopped
  • Fine sea salt and coarsely ground black pepper

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 35
  • Fat Calories (kcal): 20
  • Fat (g): 2.5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 5
  • Sodium (mg): 220
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 0


  • 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.


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Reviews (3 reviews)

  • Krispie | 08/23/2014

    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!

  • Shootay | 08/29/2012

    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).

  • cookykamp | 07/16/2012

    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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