No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

Ingredients

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

Cook's Note

To store marinade, refrigerate, up to 3 weeks.

Directions

  1. Step 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.

Source
Everyday Food, October 2010