This is my "classic" marinade. It combines Dijon mustard-the best mustard, in my opinion-with soy sauce, wine, and herbs to produce a truly enhancing blend. I mean, this marinade really does the job, and not only for meat and poultry, but also for thick-fleshed mushrooms like portobellos or creminis.
Makes 6 cups
Lasts 2 weeks, refrigerated
1/4 cup cracked black peppercorns, plus freshly ground black pepper to taste
Kosher salt to taste
1 cup red wine
1 1/2 cups Dijon mustard
1/2 cup naturally brewed soy sauce
8 sprigs of fresh thyme, chopped, or 2 tablespoons dried
1/2 cup minced garlic
2 1/2 cups canola oil
In a small, dry sauté pan, heat the peppercorns over medium-high heat, stirring, until the peppercorns are fragrant and just begin to smoke, 2 to 4 minutes. Transfer to a medium nonreactive bowl and add the salt, wine, mustard, soy sauce, thyme, and garlic. Whisk in the canola oil gradually to emulsify the mixture. Use or store.
This is great for marinating "steak" fish like salmon and swordfish. Marinate the fish for 1 hour before cooking it.
Brush the marinade on roasted vegetables such as corn or portobellos.
Great for marinating chicken, pork chops, or steak before grilling or broiling.