Honey-Mustard Marinade


by: Monvile

This is the simplest marinade. No mess, no fuss; a small child could make it. I usually use with chicken or pork chops. This makes enough for two breasts or chops, but the quantities can easily be scaled up or down as desired.


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serves: 1

1/2 cup Dijon mustard

1/4 cup honey

2 tablespoons extra virgin olive oil

2 teaspoons curry powder

1 teaspoon freshly grated lemon zest

1/2 teaspoon granulated garlic

1/2 teaspoon kosher salt

1/4 teaspoon ground cayenne pepper

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Honey-Mustard Marinade

Servings Per Recipe: 1

Amount per Serving

Calories: 599

  • Total Fat: 32.5 g
  •     Saturated Fat: 4.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 2557.8 mg
  • Total Carbs: 80.8 g
  •     Dietary Fiber: 6.1 g
  •     Sugars: 70.9 g
  • Protein: 6.4 g

how is this calculated?

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1.  In a medium bowl, whisk the ingredients.

Cooks' note:
Actually, there is one rule about marinades. When they include an acid, be sure to use non-reactive containers. These are dishes and bowls made of glass, plastic, or ceramic. Containers made of aluminum or other metals react with acids and add a metallic flavor to food. My favorite container is a resealable plastic bag. I set the bag in a bowl so the liquid comes up the sides of the food and covers it evenly. If there is not enough liquid, I turn the bag over every hour or so.

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