Honey Marinade

This honey marinade has many great uses: As a vinaigrette, it can be drizzled over salad greens such as arugula or watercress. Add it to shredded red or green cabbage for a sweet-and-sour slaw, toss it with steamed cauliflower or broccoli, or marinate firm tofu in it before baking or grilling.

  • Yield: Makes 3/4 cup
Honey Marinade

Source: Everyday Food, October 2010

Ingredients

  • 2 tablespoons Dijon mustard
  • 1/4 cup honey
  • 1/4 cup red-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • ground pepper

Directions

  1. In a small bowl, whisk together mustard, honey, vinegar, and oil. Season with pepper. Pour marinade over 6 pork chops or 4 chicken breasts. Refrigerate 1 hour (or up to 3 hours) before grilling, baking, or panfrying.

Cook's Notes

To store marinade, refrigerate, up to 3 weeks.

Reviews

Be the first to comment!

Related Topics