Mustard And Herb Marinade Recipes

MUSTARD AND HERB MARINADE

Mustard and Herb Marinade image

Make and share this Mustard and Herb Marinade recipe from Food.com.

Provided by Evie3234

Categories < 15 Mins

Time 5m

Yield 1 half cup

Number Of Ingredients 7

Ingredients

1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
2 -3 teaspoons Dijon mustard
1 -2 teaspoon dried herbs
1 tablespoon chopped fresh parsley
salt and pepper, to taste

Steps:

Combine all in a bowl and mix well.
Use to marinate beef or lamb.

Nutrition Facts : Calories 548.5, Fat 54.4, SaturatedFat 7.5, Sodium 126.6, Carbohydrate 15.2, Fiber 0.5, Sugar 13.8, Protein 0.7

MUSTARD-HERB GRILLED TENDERLOIN

Mustard-Herb Grilled Tenderloin image

Our area is known for beef, and we make this tenderloin recipe often. But the marinade would also be good with grilled pork or chicken.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2/3 cup olive oil
1/2 cup beef broth
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon sugar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon each dried oregano, summer savory, tarragon and thyme
1/8 teaspoon pepper
1 beef tenderloin roast (1-1/2 pounds)

Steps:

In a small bowl, combine oil, broth, mustard, vinegar, lemon juice, sugar, garlic and seasonings. Pour 3/4 cup into a shallow dish; add beef and turn to coat. Cover; refrigerate overnight, turning once or twice. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from beef. Grill, covered, over medium heat 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Turn once and baste with 1/4 cup reserved marinade during the last 5 minutes. , Let tenderloin stand 10 minutes before slicing. Serve with remaining reserved marinade.

Nutrition Facts : Calories 257 calories, Fat 16g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 181mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.

MUSTARD AND HERB ROASTED FINGERLING POTATOES

Mustard and Herb Roasted Fingerling Potatoes image

Provided by Food Network

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 pounds fingerling potatoes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 teaspoons whole-grain mustard
2 tablespoons minced fresh dill
2 tablespoons minced fresh parsley
1 tablespoon white wine or champagne vinegar

Steps:

Preheat the oven to 400 degrees F.
Cut the potatoes in half lengthwise and place them on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon pepper and the mustard to the potatoes and toss well with your hands.
Roast until the potatoes are tender and browned all over, tossing occasionally, 30 to 40 minutes. Transfer to a medium bowl.
Whisk together the dill, parsley, vinegar, remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Toss with the hot potatoes and serve hot, warm or at room temperature.

HOMEMADE HERB MUSTARD

Homemade Herb Mustard image

This is a very easy recipe and once you make a batch you can keep it for months. It also makes a wonderful gift around the holidays, or anytime! From Cooking with Caprial, American Bistro Fare cookbook. Cook time is standing time.

Provided by Sharon123

Categories Small Appliance

Time 4h15m

Yield 2 cups

Number Of Ingredients 12

Ingredients

1/2 cup mustard seeds
2 tablespoons dry mustard
3/4 cup water
3/4 cup white wine vinegar (tarragon is good) or 3/4 cup herb-flavored vinegar (tarragon is good)
1 tablespoon honey
2 tablespoons sugar
2 teaspoons salt
1 1/2 teaspoons black pepper
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped

Steps:

Place the mustard seeds and dry mustard in a spice grinder or blender and blend until the seeds are broken up. A coarse grind gives the mustard some texture. Place the ground mustard seed and dry mustard in a bowl and pour the water over the top. Stir and cover. Let the mixture stand for 4 to 5 hours, stirring a few times.
Put the mixture in a food processor and add vinegar, honey, sugar, salt, pepper, basil, thyme, rosemary, and sage. Puree until it's smooth. If mustard seems too dry, add warm water to make a smooth paste. Store in a jar at room temperature until the mustard mellows to your taste, up to 2 weeks for a very mellow mustard. Enjoy!

Nutrition Facts : Calories 351.1, Fat 16.3, SaturatedFat 0.9, Sodium 2331.6, Carbohydrate 42.6, Fiber 9.2, Sugar 25, Protein 14.3

MUSTARD AND HERB CRUSTED RACK OF LAMB

Mustard and Herb Crusted Rack of Lamb image

Categories Herb Lamb Mustard Roast Easter Oscars Dinner Meat Rack of Lamb Fall Winter Anniversary Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups fine fresh bread crumbs
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 tablespoons olive oil
3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
2 tablespoons Dijon mustard
Special Equipment
an instant-read thermometer

Steps:

Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
Put oven rack in middle position and preheat to 400°F.
Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

GARLIC AND HERB MARINADE

Garlic and Herb Marinade image

Easy and versatile. A nice alternative to bottled dressings for marinade! This one includes garlic, thyme and Italian-style seasonings.

Provided by Denyse

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 5m

Yield 8

Number Of Ingredients 10

Ingredients

⅓ cup water
⅓ cup vinegar
⅓ cup vegetable oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried Italian-style seasoning
1 teaspoon poultry seasoning
1 teaspoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat.

Nutrition Facts : Calories 85.5 calories, Carbohydrate 1 g, Cholesterol 0 mg, Fat 9.2 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 1.2 g, Sodium 291.5 mg, Sugar 0 g

HERB-MUSTARD CHICKEN

Herb-Mustard Chicken image

I like to keep dinner interesting at our house. So I'm constantly trying new recipes and asking the family to vote on them. One bite and you'll see why this was a "keeper".

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2/3 cup canola oil
1/2 cup water
1/3 cup white wine vinegar
1/4 cup spicy brown mustard
2 tablespoons finely chopped onion
2 garlic cloves, minced
1 teaspoon dried thyme or Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up

Steps:

In a large resealable plastic bag, combine the first nine ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Add chicken; seal bag and turn to coat. Refrigerate for at least 4 hours. , Drain and discard marinade. Grill, covered, over medium-low heat for 40-50 minutes or until juices run clear, turning and basting with reserved marinade every 15 minutes.

Nutrition Facts :

LAMB CHOPS WITH MUSTARD-HERB CRUST

Lamb Chops with Mustard-Herb Crust image

These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 20m

Number Of Ingredients 9

Ingredients

1/4 cup Dijon mustard
1 tablespoon minced garlic
1/2 cup plain dried breadcrumbs
2 tablespoons finely grated Parmesan
1 tablespoon minced fresh rosemary
1 teaspoon dried Italian herbs
8 lamb chops (3 to 4 ounces each)
Coarse salt and ground pepper
2 tablespoons vegetable oil

Steps:

In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.

Nutrition Facts : Calories 558 g, Fat 39 g, Protein 36 g

SAUTEED CHICKEN IN MUSTARD AND HERB SAUCE

Sauteed Chicken in Mustard and Herb Sauce image

Feel as though you've been transported to France in under 30 minutes with this simple dish that's all about the creamy Dijon sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 25m

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts (6 ounces each), pounded to 1/2-inch thick
Salt and pepper
2 tablespoons olive oil
1 medium shallots, minced (1/4 cup)
1/4 cup dry white wine, such as Pinot Grigio
1/2 cup chicken broth
2 tablespoons Dijon mustard
3 tablespoons heavy cream
2 tablespoons parsely, finely chopped

Steps:

Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Add chicken and cook until cooked through, 3-4 minutes per side (work in batches if necessary). Transfer chicken to a plate and keep warm.
Reduce heat to medium. Add shallot and cook, stirring, 1 minute. Add wine and broth and cook until reduced by half, about 2 minutes. Whisk in mustard and cream and simmer until slightly thickened, about 5 minutes. Stir in parsley and season with salt and pepper.
Spoon sauce over chicken and serve with salad of parsley, sliced shallots, and lemon zest.

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