Recipe for Practical Application

Marinade of Many Mustards

January 26, 2017

 With a strong, bold flavor that is perfect for grilling, this Marinade of Many Mustards will take your meal from flat to distinctive.

 With a strong, bold flavor that is perfect for grilling, this Marinade of Many Mustards will take your meal from flat to distinctive.

This Marinade of Many Mustards is perfect for those of you who always seem to have a large of assortment of condiments on hand.  Since each type of mustard interacts best with different types of vinegars, each mustard has been specifically paired.  Don’t let the ingredient list scare you off.  The flavor from this marinade is well worth it!

Skills & Techniques

To really knock this Marinade of Many Mustards out of the park, here are some skills & techniques I recommend putting up to bat first.

  • How To Make Homemade Mustard.  This explains each type of mustard and what it is useful for.  Plus, how to make your own.
  • How To Make A Vinaigrette.  This explains the emulsification process of getting the oil in the marinade to become thick and combined.
  • Buying & Storing Fresh Herbs.  There are some chives and fresh tarragon in this recipe, make sure to know what to look for when you’re buying them as well as how to keep them fresh when you get home.
  • All About Marinating.  This details everything you need to know about DIY marinating.
  • How Long To Marinate (coming soon).  
  • How To Get Rid Of Kitchen Grease.  For disposing of the used marinade without clogging your sink!

 With a strong, bold flavor that is perfect for grilling, this Marinade of Many Mustards will take your meal from flat to distinctive.

Storage & Leftovers

Since this Marinade of Many Mustards is made of pretty much everything that is shelf-stable, the only thing you have working against you are the fresh herbs.  As a result, this marinade can keep in the refrigerator completely made for about one week.  If you would like to keep a larger batch of it, you can just omit the herbs.  Then, when you’re ready to use the marinade, you can just add them in.   Without the herbs, this marinade can last in the fridge up to a month!  You may find that there is some separation that occurs during storage – no worries!  Just give it a quick whisking with a fork until it recombines.  If you decide to freeze this marinade, it will keep frozen for up to 6 months.

Remember, with any marinade, do not use any leftovers that have come into contact with other foods – especially meat.  You don’t want to risk any food-borne illness that may come as a result.

Marinade of Many Mustards

I’m going to let you in on a secret: this Marinade of Many Mustards doubles as a vinaigrette.  If you decide to use it that way, it works especially well on bitter greens like chard, kale, or collards.  If you’re using this on a protein, I find it works well on pretty much everything but seafood and lamb.  Both of those have delicate flavors that this Marinade of Many Mustards can easily overpower.  If you’re making steak, pork, or chicken though – prepare to have your mind blown!


Get your free printable grocery list for this Marinade of Many Mustards recipe HERE.


This grocery list has everything that you’ll need to make this Marinade of Many Mustards recipe.  To help in making grocery shopping simple, each ingredient is listed in easy-to-find grocery store amounts.  If there is no amount specified, that means that you can buy the smallest (or largest) container available and still have plenty left over.

With a strong, bold flavor that is perfect for grilling, this Marinade of Many Mustards will make your meal from flat to distinctive.
With a strong, bold flavor that is perfect for grilling, this Marinade of Many Mustards will make your meal from flat to distinctive.

Marinade of Many Mustards

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January 26, 2017

Perfect for chicken, beef, or pork, this marinade has a surprisingly sweet hint and packs a lot of flavor!  Great for grilling!

  • Prep: 10 mins
  • Yields: 1 pint

Ingredients

2 tsp dry mustard

2 tbsp Dijon Mustard

2 tsp whole grain mustard

2 tsp Chinese Hot Mustard

2 tbsp Red Wine Vinegar

2 tbsp Cider Vinegar

2 tbsp Balsamic Vinegar

2 tbsp Malt Vinegar

1 tbsp fresh chives, chopped

2 tbsp fresh tarragon, chopped

1 1/4 cup oil of your choice

Directions

1In a bowl or mason jar, combine all of the mustards and vinegars. Use a fork to stir them together until combined.

2Adding only 2-3 Tablespoons at a time, use the fork to whisk in the oil vigorously until it is completely combined. Stir in the chives and tarragon.

3In the smallest container what you will be marinating can fit into, pour the marinade over the product until it is completely submerged. Let marinate up to 24 hours.

Don't have Chinese hot mustard on hand?  Two packets of the mustard from Chinese take out will work!

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Nutrition Facts

Serving Size1 pint
Calories2529
Sodium1,145mg
Protein1.3g
Sugar4.2g
Total Fat280.1g
Saturated Fat40g
Total Carbohydrates6.2g
Dietary Fiber0.1g

 With a strong, bold flavor that is perfect for grilling, this Marinade of Many Mustards will take your meal from flat to distinctive.

 

Thanks so much for stopping by!

If you would like to try out some of the other tasty recipes being featured for our month of marinades, you’ll find them below.  Make sure to sign up for the email list (on the right side bar) to get your exclusive marinade recipe and my secret hack for marinating in one hour!

What would you put this marinade on?  Which mustard is your favorite?  Tell me about it in the comments or show me on social media – @foodabovegold.  If you made this Marinade of Many Mustards, make sure to tag it with #foodabovegold for everyone to see!

Happy Cooking! 🙂

Marinade of Many Mustards

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 pint

Serving Size: 1 pint

Calories per serving: 2529

Fat per serving: 280.1g

Marinade of Many Mustards

Perfect for chicken, beef, or pork, this marinade has a surprisingly sweet hint and packs a lot of flavor! Great for grilling!

Ingredients

  • 2 tsp dry mustard
  • 2 tbsp Dijon Mustard
  • 2 tsp whole grain mustard
  • 2 tsp Chinese Hot Mustard
  • 2 tbsp Red Wine Vinegar
  • 2 tbsp Cider Vinegar
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Malt Vinegar
  • 1 tbsp fresh chives, chopped
  • 2 tbsp fresh tarragon, chopped
  • 1 1/4 cup oil of your choice

Instructions

  1. In a bowl or mason jar, combine all of the ingredients except the oil. Use a fork to stir them together until combined.
  2. Adding only 2-3 Tablespoons at a time, use the fork to whisk in the oil vigorously until it is completely combined. Stir in the chives and tarragon.
  3. In the smallest container what you will be marinating can fit into, pour the marinade over the product until it is completely submerged. Let marinate up to 24 hours.

Notes

Don't have Chinese hot mustard on hand? Two packets of the mustard from Chinese take out will work!

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20 Comments

  • Reply Christine January 26, 2017 at 4:15 pm

    I happen to love mustard and marinades. I can envision myself using this in many ways, even on baked potatoes. Yum!

    • Reply Mackenzie Ryan February 6, 2017 at 12:47 pm

      Ooh! I hadn’t even thought about that, Christine! I love that idea!

  • Reply Lizzie January 26, 2017 at 4:28 pm

    Wow, this looks like one powerful marinade! Looks like you’ve got some great tips there too.

  • Reply Suzy January 26, 2017 at 4:35 pm

    This marinade sounds perfect! I could see many uses for it.

    • Reply Mackenzie Ryan February 6, 2017 at 12:51 pm

      I feel like I’m only just beginning to tap into the options for what this could go with, Suzy. It’s very versatile!

  • Reply Jo of Jo's Kitchen January 26, 2017 at 4:55 pm

    This sounds fantastic. I love mustard in all forms so I must give this ago

    • Reply Mackenzie Ryan February 6, 2017 at 12:46 pm

      Then it’s tailor-made for you, Jo! I hope you love it!

  • Reply Platter Talk January 26, 2017 at 4:55 pm

    I bet these would really taste good on lamb! Thanks for the great idea.

    • Reply Mackenzie Ryan February 6, 2017 at 12:44 pm

      I find that it quickly overpowers the delicate flavor of lamb, but I bet it would work beautiful as a warmed serving sauce!

  • Reply michele January 26, 2017 at 9:30 pm

    This is such a great idea! I bet homemade is so much better than store bought too! Pinned to make VERY soon!

    • Reply Mackenzie Ryan February 6, 2017 at 12:43 pm

      Oh yes! When you already have all the ingredients, why not, right? 🙂

  • Reply Mark, CompassandFork January 26, 2017 at 9:38 pm

    I love mustard and my wife and I sometimes disagree as to which mustard is the best with a particular dish. But I see with this marinade you have solved our problem. Love the concept of the many mustards.

    • Reply Mackenzie Ryan February 6, 2017 at 12:42 pm

      Lol, Mark. It is good for pleasing everyone. No one single flavor sticks out. 🙂

  • Reply Kitty January 27, 2017 at 12:19 am

    My hubby LOVES mustard. I’ll save this for when spring comes and my tarragon comes back in. Thanks!

  • Reply Jenni January 27, 2017 at 11:01 am

    Wow!!! I totally want to try this!!! I love all the different mustards and vinegars in there! I bet there is SOOO much flavor!

    • Reply Mackenzie Ryan February 6, 2017 at 12:41 pm

      It is a super flavorful marinade, but the flavor is very “masculine”. It smells sweet when you make it, but doesn’t taste sweet at all.

  • Reply Sasha @ Eat Love Eat February 1, 2017 at 9:41 am

    Mmm this sounds tasty! I personally love mustard – my favourite is wholegrain!

    • Reply Mackenzie Ryan February 6, 2017 at 12:38 pm

      I’m with you there. Whole grain is the best. I love the texture from it!

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