PANTRYFLEX

blend · pan sauce

★ STARRED KITCHENPrep 10 min

Herb-Mustard Lamb Marinade Paste

Independent adaptation of a publicly published Dave Beran recipe. Not affiliated with, sponsored by, or endorsed by Dave Beran.

Dave Beran's Herb-Mustard Lamb Marinade Paste, from the published recipe.

Ratio

Ratio by volume: Dijon Mustard 45 ml, Olive Oil 80 ml
Dijon Mustard 45 mlOlive Oil 80 ml

Ingredients

  • Shallot — 1/3 cup (50 g)
  • Garlic — 1/2 cup crushed (70 g)
  • Thyme — mixed thyme/parsley/rosemary 1/3 cup (20 g)
  • Dijon Mustard — 3 Tbsp (45 ml)
  • Olive Oil — 1/3 cup EVOO (80 ml)
  • Butter — 10 Tbsp (140 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Herb-Mustard Lamb Marinade Paste wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 4 national awards

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Contemporary American chef of Seline (and formerly Dialogue / Pasjoli) in Los Angeles / Santa Monica; James Beard Best Chef: California 2026 with Michelin recognition. Formerly Next Chicago under Achatz.

Adapted from a Dave Beran recipe (Dave Beran / Food & Wine herbed lamb).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Dave Beran / Food & Wine herbed lamb (published as “Herb-Mustard Lamb Marinade Paste”). Full citation lives in Provenance.

Companion jar