No-Waste Tangy Mustard Marinade
This recipe puts a new twist on our economical dressing-in-a-jar idea. Whip up a tangy marinade using the bit of mustard at the bottom of a jar. (We chose whole grain, but Dijon works just as well.) Toss in a few pantry staples, and shake the container. You'll have enough to coat two chicken breasts or one pork tenderloin.
- Yield: Coats two chicken breasts or one pork tenderloin
Source: Martha Stewart Living, April 2010
- 2 tablespoons mustard
- 1/2 lemon
- 16 chopped sage leaves
- 4 crushed garlic cloves
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- Coarse salt and freshly ground pepper
Combine about 2 tablespoons mustard with juice and zest of 1/2 lemon, sage, garlic, extra-virgin olive oil, and honey. Season with coarse salt and freshly ground pepper; shake well. Use to marinate chicken or pork, and let stand, covered, for 1 hour. Roast, broil, or grill the meat (wipe off marinade before grilling).