Honey-Mustard Marinade

Name: Honey-Mustard Marinade
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (170 ml)
Cuisine: French Classic
Ingredients: 15 ml (1 tbsp) honey Honey; 15 ml (1 tbsp) white wine vinegar White Wine Vinegar; 2 Bay Leaf; 1 sprig thyme Thyme; 125 ml (½ cup) olive oil Olive Oil; 15 ml (1 tbsp) strong mustard Dijon Mustard; about ⅛ tsp (1 ml) Tabasco; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

MARINADE · PORK LOIN OR CHOPS

In the published recipe, this is the marinade for pork loin.

Ferrer's honey-mustard marinade for pork loin.

On the jar

HONEY-MUSTAR

Method: shake
Yield: about ¾ cup
Ingredients: 9
Jar batch: 1.55× recipe

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Ratio

OLIVE OIL 120 mlHONEY 15 mlW.WINE VINEGAR 15 mlDIJON 15 ml

Ingredients

Honey15 ml (1 tbsp) honey
White Wine Vinegar15 ml (1 tbsp) white wine vinegar
Bay Leaf2
Thyme1 sprig thyme
Olive Oil125 ml (½ cup) olive oil
Dijon Mustard15 ml (1 tbsp) strong mustard
Tabascoabout ⅛ tsp (1 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, HONEY, W.WINE VINEGAR, DIJON.
Season to finish: BAY LEAF (3 leaves), THYME (to taste), SALT (to taste), PEPPER (to taste), TABASCO (a drop).
Cap the jar and shake until emulsified.

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One recipe. Two nights of dinner.

You found this recipe once. On a PantryFlex jar it's printed in glass. The same pour marinates tonight's protein and doubles as a finishing sauce tomorrow, no extra measuring.

1 kitchen · 1 star

Honey-Mustard Marinade★ STARRED KITCHENOn the jar: HONEY-MUSTAR
Maple-Soya Marinade★ STARRED KITCHENOn the jar: GINGER-SOY
Toasted Sesame Vinaigrette★ STARRED KITCHENOn the jar: SESAME
Mediterranean Marinade★ STARRED KITCHENOn the jar: HERB

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Provenance

Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).

Originally published as Marinade Miel–Moutarde.

Adapted from a Jérôme Ferrer recipe (Jérôme Ferrer / Radio-Canada Mordu).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.55× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Jérôme Ferrer / Radio-Canada Mordu (published as “Marinade Miel–Moutarde”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

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