Ming says: This is my "classic" marinade. It combines Dijon mustard—the best mustard, in my opinion—with soy sauce, wine, and herbs to produce a truly enhancing blend. I mean, this marinade really does the job, and not only for meat and poultry, but also for thick-fleshed mushrooms like portobellos or creminis.
Makes 6 cups
- 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
- In a small, dry sauté 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 non-reactive 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. Lasts 2 weeks, refrigerated.
TRY IT
This is great for marinating "steak" fish like salmon and swordfish. Marinate the fish for 1 hour before cooking it. Brush the marinade on roasted vegetables such as corn or portobellos. Great for marinating chicken, pork chops, or steak before grilling or broiling.
MING'S TIP
A mortar and pestle is the easiest and most efficient tool for crushing peppercorns. But you can also crush them by placing a heavy pan over the peppercorns and pressing down on it with all your weight.
>>This recipe appears in
Episode #107.
>> For additional recipes and more, visit
www.ming.com
