Mustard Marinade: recipes with wine, honey, soy sauce, from simple to gourmet, dishes with various additions and general principles of preparation, selection and combination of products

Mustard Marinade: recipes with wine, honey, soy sauce, from simple to gourmet, dishes with various additions and general principles of preparation, selection and combination of products

Marinades from mustard is a great opportunity not only to inform the meat of a delicate spicy aroma, but also to make meat fibers softer. This secret is often used by experienced chefs to give the dish a special tenderness.

Thanks to the mustard, a piece of meat when pickled is better impregnated with a mixture of butter, spices and herbs, so that the result is not just fried or baked meat, but a real culinary masterpiece. Marinating saves time, as processed meat is cooked faster. The marinade itself is made very quickly and simply.

Mustard Marinades - General Cooking Principles

Marinade is a fragrant and spicy mixture of oil, seasonings, salt and an acidic base. Honey, wine, soy sauce, onion, fresh or dried herbs, pepper, garlic, ginger are used to make mustard marinade. Vegetables and fresh herbs must be chopped, all components of the mixture are mixed.

You need to prepare the mixture in dishes and from glass, plastic, ceramics. In extreme cases, it is permissible to pickle meat in an enamel saucepan. But aluminum dishes cannot be used, as acid corrodes metal and gives an unpleasant taste to food.

Marinade for kebab with mustard

For the preparation of summer juicy kebabs created many different marinades. Mustard is especially good for frozen or not the first freshness of meat. The meat pieces processed in this way are roasted quickly and their taste is completely indistinguishable from fresh kebab of fresh meat. The recipe uses a minimum of ingredients.


• three medium sized bulbs;

• three tablespoons of Russian or any spicy mustard;

• two tablespoons of vegetable oil;

• salt, a mixture of peppers;

• Two tablespoons of 9% table vinegar.

Cooking Method:

  1. Peel the onions and cut them into half rings.
  2. Put onion into sliced ​​meat.
  3. Pour vinegar and oil.
  4. Introduce mustard.
  5. Salt, sprinkle with pepper.
  6. Marinate one and a half to two hours.

Marinade for chicken with mustard

Despite the fact that chicken meat is soft, it is also very often marinated in mustard. The fact is that this particular product gives chicken meat a special flavor that cannot be achieved with the help of other marinating mixes. It doesn't matter what part of the chicken carcass was pickled in mustard marinade. In any case, the meat will be deliciously juicy and fragrant.


• three tablespoons of spicy mustard;

• two tablespoons of olive oil;

• a tablespoon of freshly squeezed lemon juice;

• five cloves of garlic;

• pinch of rosemary;

• black pepper to taste;

• half a spoonful of salt;

• favorite fresh or dried greens.

Cooking Method:

  1. Lemon wash and squeeze a tablespoon of juice.
  2. Pour lemon juice into the container for making marinade.
  3. Add olive oil. Mix.
  4. Finely chop the greens.
  5. Free the garlic from the husk and chop with a knife.
  6. Add mustard, salt, herbs, pepper and garlic to a mixture of butter and lemon juice.
  7. Mix everything.
  8. Pour the marinade on whole chicken or chopped portions.
  9. Coat the meat with a spicy mixture.
  10. Put in the fridge for 10-12 hours.

Marinade with Mustard Honey

The combination of mustard and honey is considered a classic. Marinade gives the meat a sweet-hot taste and a wonderful aroma. The amount of spices can be varied at your discretion. The only required component of this marinade is paprika. It gives the dish a nice color and wonderful aroma.


• a tablespoon of medium-hot or corn mustard;

• a teaspoon of liquid buckwheat honey;

• tablespoon of ground paprika;

• a teaspoon of salt;

• half a spoonful of black pepper or a mixture of peppers;

• six cloves of garlic;

• Coriander tea boat.

Cooking Method:

  1. Mix salt and spices in a glass plate.
  2. Mix honey with mustard, mix thoroughly until a homogeneous mass is obtained.
  3. Grate peeled garlic cloves on a fine grater or chop with a sharp knife.
  4. Rub a piece of meat with a mixture of salt and spices.
  5. Then rub the garlic gruel.
  6. Pour the meat with honey-mustard mixture, spread it over the whole piece by hand.
  7. Wrap the meat in a transparent plastic wrap, put it in the refrigerator for at least an hour.
  8. Ideally, the meat should spend at least 12 hours under the film.

Marinade for chicken with mustard, honey and soy sauce

Tender chicken meat also goes well with honey. Cooked with mustard-honey sauce, it turns out a little sweet, with a pleasant mustard note. The addition of soy sauce gives the mustard marinade a distinct oriental hue.


• a tablespoon of floral liquid honey;

• a tablespoon of mustard beans;

• a tablespoon of soy sauce;

• two cloves of garlic;

• a teaspoon of pink pepper (or another to taste);

• two tablespoons of vegetable oil;

• half a spoonful of salt;

• ready seasoning for chicken or a mixture of spices to your taste.

Cooking Method:

  1. Combine the oil with soy sauce in a glass bowl, mix well.
  2. Put the mustard in the beans.
  3. Add honey, mix everything again.
  4. Grate the peeled garlic on a fine grater and put into the mixture.
  5. Add spice mix for chicken, salt, mix.
  6. Marinate a whole or minced chicken carcass in a spiced honey-mustard sauce and refrigerate for 10 hours.

Pork Mustard Marinade

A good version of the mustard marinade with the addition of sour cream gives pork meat a very unusual taste. You can use the store or home sour cream. In the first case, the meat will turn out slightly sharper, in the second there will be a distinct creamy hue. Herbs can be replaced by others at their discretion.


• tablespoon of spicy mustard;

• a glass of sour cream;

• five cloves of garlic;

• two medium bulbs;

• a teaspoon of salt;

• A tablespoon of rosemary and parsley in fresh or dried form;

• a teaspoon of black pepper or a mixture of peppers.

Cooking Method:

  1. Peel the bulbs and cut them into rings.
  2. Chopped garlic cloves cut with a sharp knife as small as possible.
  3. Wash fresh greens, dry with a paper napkin and chop finely.
  4. Mix sour cream, mustard, salt, herbs, onion, garlic in a bowl, mix everything well.
  5. Pork slices or a solid piece to coat with mustard cream mixture, put in the refrigerator for 2-4 hours.

Mustard Marinade with Zest and Honey

Orange zest is an excellent ingredient for making mustard marinades. It gives the taste of meat dishes a festive shade, goes well with mustard and honey notes.


• half a cup of finished mustard (mustard powder can be diluted);

• one large orange;

• half a spoonful of salt;

• a tablespoon of liquid buckwheat or flower honey;

• teaspoon cumin;

• a teaspoon of black or allspice.

Cooking Method:

  1. Wash the orange and scald it with boiling water, remove the zest from it with a grater.
  2. In a bowl, mix mustard and honey.
  3. Add zest, cumin, salt, pepper, mix well.
  4. If the mixture is very thick, pour 1-2 spoons of mineral water.
  5. Marinate meat, send to fridge for an hour.

Mustard Marinade with Wine

Dry white wine can be an excellent component for a variety of mustard marinades. Playing the role of vinegar, it gives a light spicy shade of the mixture and makes the meat even more tender. The onions in this recipe give the dish not only a sharp aroma and taste, but also remarkable juiciness.


• 3-4 tablespoons of dry mustard powder (depending on the amount of mustard meat, you can take more or less);

• five onions;

• incomplete glass of weak wine (white variety);

• teaspoon salt.

Cooking Method:

  1. Spread the meat (washed and chopped) prepared for frying on coals or frying pan with dry mustard powder. The meat must be completely covered with mustard gruel.
  2. Meat should stand at room temperature for about an hour.
  3. Peel the bulbs and mince.
  4. Pour wine into onions, mix.
  5. Pour the meat onion mixture and leave it alone for two hours.
  6. Salt the meat to taste, leave for another half hour, then cook according to the recipe.

Mustard Marinade with Soy Sauce

The recipe is suitable for cooking pork, although mustard-soy mixture can be marinated and chicken. Marinade is very spicy and fragrant.


• two hundred grams of finished mustard;

• two large onions;

• two tablespoons of soy thick sauce;

• a teaspoon of ground black pepper;

• A pinch of oregano optional or favorite spices.

Cooking Method:

  1. Peel the bulbs and cut them into large rings.
  2. Mix in a bowl for the marinade soy sauce and mustard, mix.
  3. Add pepper, oregano or spices.
  4. Put onion rings.
  5. Marinate pieces of meat in the mixture.
  6. Put the meat in the fridge for three hours, then cook it according to the basic recipe.

Lamb Mustard Marinade

To give the characteristic smell of lamb more subtle notes, you can use any mustard marinade recipe. Especially good is the mixture of the main ingredient with lemon juice, cilantro and garlic. It turns out very tasty, aromatic meat.


• five tablespoons of dry mustard powder;

• lemon;

• three tablespoons of vegetable oil;

• two tablespoons of soy sauce;

• medium head of garlic;

• pepper and favorite seasonings to taste;

• A bunch of fresh cilantro or a tablespoon of dried herbs.

Cooking Method:

  1. Mustard powder diluted with soy sauce.
  2. Lemon washed, cut into two parts and squeeze five tablespoons of juice.
  3. Sort garlic into slices, peel and chop finely (you can grate, but the taste will be different).
  4. Wash fresh cilantro, blot with a paper towel and chop finely.
  5. Pour lemon juice in mustard, add cilantro, chopped garlic, pepper and spices as desired.
  6. Pour oil into meat, mix.
  7. Pour the marinade, mix well with your hands.
  8. Send lamb for 6-8 hours in the fridge.
  9. From time to time (2-3 times for the entire time of pickling) stir the meat in the marinade.

Marinades of mustard and beer for any meat

A simple recipe for meat, pickled in mustard and beer, involves the use of only two main components. The result is meat with an original delicious taste. Marinade suitable for any meat. Ingredients for marinade are indicated for 1.5 kg of meat pulp.


• a glass of dark beer;

• a glass of ready mustard;

• pepper to taste;

• a teaspoon of salt.

Cooking Method:

  1. Prepared meat should be carefully cut into portions.
  2. Every slice is generously smeared with finished mustard.
  3. Sprinkle the meat with pepper and leave to marinate for an hour.
  4. Pour dark beer into the meat and put it in the fridge for three hours.
  5. Drain on the towel.
  6. Dissolve salt in 1/2 cup of cold water.
  7. Roll pieces in flour and fry by sprinkling with brine.

Mustard Marinade - Tricks and Tips

  • Mustard will help you make a wonderful kebab from frozen meat. To thaw it completely is not necessary. As soon as it is easy to enter the frozen meat, it is necessary to coat the pieces with mustard and place it on the bottom shelf of the refrigerator for 2-3 hours for final thawing. This way to preserve meat juice and make the kebab so tasty, as if it was made from fresh, not frozen meat.
  • Marinated meat with mustard sauce should be in the fridge (unless stated otherwise directly in the recipe).
  • To make the sauce better soaked the meat, pieces can be chopped with a fork in 2-3 places.
  • Large cuts of meat marinate longer than small ones. If the dish needs to be cooked as quickly as possible, the meat should be cut into smaller pieces.
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