Soy-Dijon Marinade
Posted: Tue Feb 12, 2008 8:42 pm
Soy-Dijon Marinade
Ingredients:
1/4 cup cracked black peppercorns, plus freshly ground black pepper to taste
Kosher salt to taste
1 cup red wine
1 1/2 cups Dijon mustard
1/2 cup naturally brewed soy sauce
8 sprigs of fresh thyme, chopped, or 2 tablespoons dried
1/2 cup minced garlic
2 1/2 cups canola oil
Preparation:
In a small, dry saute pan, heat the peppercorns over medium-high heat, stirring, until the peppercorns are fragrant and just begin to smoke, 2 to 4 minutes.
Transfer to a medium nonreactive bowl and add the salt, wine, mustard, soy sauce, thyme, and garlic.
Whisk in the canola oil gradually to emulsify the mixture. Use or store. Makes 6 cups. Lasts 2 weeks, refrigerated
Ingredients:
1/4 cup cracked black peppercorns, plus freshly ground black pepper to taste
Kosher salt to taste
1 cup red wine
1 1/2 cups Dijon mustard
1/2 cup naturally brewed soy sauce
8 sprigs of fresh thyme, chopped, or 2 tablespoons dried
1/2 cup minced garlic
2 1/2 cups canola oil
Preparation:
In a small, dry saute pan, heat the peppercorns over medium-high heat, stirring, until the peppercorns are fragrant and just begin to smoke, 2 to 4 minutes.
Transfer to a medium nonreactive bowl and add the salt, wine, mustard, soy sauce, thyme, and garlic.
Whisk in the canola oil gradually to emulsify the mixture. Use or store. Makes 6 cups. Lasts 2 weeks, refrigerated