Soy-Dijon Marinade

Recipes

Photo by Alan Richardson

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

Ingredients

All ingredients A-Z

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

Directions

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.

Try it:

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.

Tags: episode 107, marinade

Episode 107: Soy Dijon Marinade

Cooking Tips
Chopping Herbs

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