From Dave Beran's kitchen · Seline, Los Angeles
blend · pan sauce
★ STARRED KITCHENHerb-Mustard Lamb Marinade Paste
From an award-winning kitchen
Ratio
DIJON 45OLIVE OIL 80
Ingredients
- SHALLOT50 g
- GARLIC70 g
- HERB MIX20 g
- DIJON45 ml
- OLIVE OIL80 ml
- BUTTER140 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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.
Originally published as Herb-Mustard Lamb Marinade Paste.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.