Honey-Mustard Marinade

A perfect balance of sweet and tangy, this honey-mustard marinade enhances the flavor of meats, poultry, and even roasted vegetables. It creates a caramelized glaze when cooked, making every bite juicy and flavorful.

Origin of Honey-Mustard Marinade

Honey and mustard have been paired in cooking for centuries, with origins tracing back to European cuisine, particularly in France and Germany. The combination became popular as a marinade and sauce in modern American and European grilling traditions.

What I Love About This Recipe

This marinade is incredibly versatile and easy to make with pantry staples. I love how it adds both depth and brightness to grilled or roasted dishes. It’s perfect for meal prepping, as it tenderizes proteins while infusing them with a bold, slightly sweet flavor.

Also Read : Ploughman’s Sandwich

Honey-Mustard Marinade

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

99

kcal

Ingredients

• ¼ cup Dijon mustard (or whole-grain mustard for texture)

• 2 tbsp honey

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar or lemon juice

• 2 cloves garlic, minced

• 1 tsp soy sauce (optional, for umami depth)

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional, for a smoky touch)

Directions

• In a small bowl, whisk together Dijon mustard, honey, olive oil, and vinegar or lemon juice.
• Add minced garlic, soy sauce (if using), salt, pepper, and paprika. Mix well until smooth.
• Place chicken, pork, fish, or tofu in a resealable bag or a shallow dish.
• Pour the marinade over, ensuring it coats evenly.
• Cover and refrigerate for at least 30 minutes (or up to 12 hours for deeper flavor).
• Grilling: Cook over medium heat, brushing with extra marinade for a caramelized finish.
• Baking: Roast at 375°F (190°C) until fully cooked, basting halfway through.
• Pan-Searing: Cook in a skillet over medium heat until golden and cooked through.

Notes

• Adjusting Sweetness: Add more honey for a sweeter flavor or increase the mustard for extra tang.
• Storage: Store leftover marinade (not used on raw meat) in an airtight container in the fridge for up to a week.