Honey mustard marinade

Bright, fragrant, simple, versatile, for any occasion! Honey mustard marinade can be prepared at any time - it requires the most familiar products. It harmoniously combines sweet and spicy, which is why the meat in its finished form turns out to be extremely tasty, with a subtle aroma.

Anna

Recipe author

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Composition / ingredients

Servings:

Honey

Mustard ready

Granular mustard

Soy sauce

0.5

Garlic

Salt

to taste

Spices dry

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 4 g

Fats 6 % 4 g

Carbohydrates 88 % 60 g

237 kcal

GI: 43 / 0 / 57

Step-by-step cooking

Cooking time: 10 min

Step 1:
How to make honey mustard marinade? Prepare the specified ingredients and measure out the right amount. In addition to these products, you can add your favorite spices to taste. It can be: turmeric, hops, paprika, coriander or any others that you like.
Step 2:
Pour honey into a deep bowl. Honey should not be candied, the consistency should be liquid. If it is thick, you can warm it up a little so that it becomes more liquid.
Step 3:
Add mustard seeds and ordinary spicy mustard (I use Russian) to a bowl with honey and mix everything.
Step 4:
Peel the garlic cloves, rinse and pass through the press. Add the crushed garlic to the marinade.
Step 5:
Pour soy sauce into the marinade, add salt, selected spices and mix everything thoroughly. You should get a homogeneous consistency. In order for the selected spices to reveal their flavor, you can heat the marinade a little (to a temperature of no more than 80 degrees)
Step 6:
You can use the finished marinade for marinating any meat. To marinate a bird, it should stay in the marinade as long as possible. At least 6-8 hours, it is easiest to leave overnight. Then the bird will be perfectly soaked with honey, mustard and spices. For this marinade, I chose a turkey drumstick - it turned out very tasty and juicy!

Before using the marinade, the selected chicken or turkey must be pre-prepared. If it has been frozen, then it should be thawed to room temperature. Rinse thoroughly under running water, dry with a paper towel. Place the prepared bird on a baking sheet or baking dish. Then you need to lubricate it with marinade from all sides. If the marinade remains, pour it over the chicken. Then you need to cover the baking sheet or mold with foil and leave the bird to marinate. The bigger the chicken or turkey, the more time it needs to marinate. During this time, you need to turn the bird in the marinade several times.

When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).