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.
Martha Stewart Living, April 2010
Yield Coats two chicken breasts or one pork tenderloin
- 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).
© 2014 Martha Stewart Living Omnimedia. All rights reserved.