New This Month

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


  1. 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).

Reviews Add a comment