Yellow Mustard Marinade
This simple yellow mustard marinade is an easy way to add earthy dimension and vibrant, mustardy tang to meats, fish, and vegetables. This flavorful marinade's secret lies in our Yellow Mustard Marinade blend, which is deep, herbaceous, and mellow, with just the right amount of heat. When you mix it with oil and vinegar the flavors really come out; any heaviness from the oils is balanced by the light, bright vinegar, and together they hold steady against the deeper flavors of mustard, onion, and garlic.
Once you mix it you can use it right away, but it's even better if the flavors are allowed to mingle overnight. It draws out the nuances of the mustard and the herbs, and allows the heat from the crushed red pepper flakes to permeate the entire marinade. Give it a good stir and add a touch of water or broth if the marinade tightens up overnight, just to get it a bit more liquid-y. Then pour it over your pork or chicken, and let it get to work.
Prep and cook time only accounts for time taken to prepare this marinade for use. It does not account for the time you would need to let it sit overnight.
2 Tablespoons olive oil
2 Tablespoons canola or vegetable oil, or your preferred, neutral-flavored oil
2 Tablespoons white wine vinegar
5 Tablespoons Yellow Mustard Marinade
1/2 teaspoon Black Pepper Fine Grind
1. Put all ingredients in a mixing bowl. Stir until thoroughly combined.
2. Use immediately or let it sit, covered, in your refrigerator for at least one hour and up to overnight. If it sits, give it a stir to re-combine and add water to adjust consistency, if necessary.
