Dijon mustard and beer marinade

Name: Dijon mustard and beer marinade
Prep time: 10 min
Total time: 10 min
Yield: 1 ½ cups (375 ml)
Cuisine: Québécoise
Ingredients: 1 cup (250 ml) Dijon mustard; ¼ cup (60 ml) olive oil; ¼ cup (60 ml) blonde ale; 3 tbsp (45 ml) honey; 1 tbsp (15 ml) herbes salées du Bas-du-Fleuve; 1 tbsp (15 ml) finely chopped French shallot; 1 tsp (5 ml) dried thyme; 2 large garlic cloves, finely chopped; Zest of 1 lemon; Freshly ground pepper, to taste

Preparation 10 min
Servings 1 ½ cups (375 ml)
Freezing Absolutely

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Marinade

1 cup (250 ml) Dijon mustard
¼ cup (60 ml) olive oil
¼ cup (60 ml) blonde ale
3 tbsp (45 ml) honey
1 tbsp (15 ml) herbes salées du Bas-du-Fleuve
1 tbsp (15 ml) finely chopped French shallot
1 tsp (5 ml) dried thyme
2 large garlic cloves, finely chopped
Zest of 1 lemon
Freshly ground pepper, to taste

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Preparation

In a bowl, whisk together the Dijon mustard, olive oil, blonde ale, honey, herbes salées, shallot, thyme, garlic and lemon zest. Season generously with pepper (do not add salt. The herbes salées already contain plenty).
Set aside about one third of the marinade in a separate container in the refrigerator to serve as a dipping sauce (it must never come into contact with raw meat).
Pour the remaining marinade over your protein of choice (beef, pork, chicken) or your vegetables, coat well, cover and refrigerate for 3 hours before grilling.