Maple and dijon mustard marinade
- Preparation 5 min
- Servings ⅔ cup (170 ml)
- Freezing I do not suggest
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🍁 A Quebec marinade for all your summer grilling
I created this maple and dijon mustard marinade as part of a series of easy and practical marinades for summer. The kind of recipe you prepare in 5 minutes, keep in the fridge and pull out every time you fire up the barbecue. The combination of maple syrup and dijon mustard is a Quebec classic that works with everything. From chicken to pork to beef, shrimp and even tofu. But what makes my version unique is the addition of herbes salées du Bas-du-Fleuve, a traditional Quebec ingredient that brings a depth of flavor impossible to reproduce otherwise.
🌿 Herbes salées make all the difference
Herbes salées du Bas-du-Fleuve is a must-have that everyone should have in their fridge. You can find it in most grocery stores, in the produce section, and it transforms any marinade into something special. The blend of herbs and salt brings a complexity that ordinary salt will never give. Combined with apple cider vinegar that cuts the sweetness of the maple and dried thyme that adds an earthy note, it’s a perfectly balanced marinade between sweet, acid, salty and herbs.
🔥 From fridge to BBQ in 5 minutes of prep
What I love about this marinade is its versatility. You can use it to marinate your meats before the barbecue, as a glaze by brushing during oven cooking, or even as a dressing on a green salad. It’s also a perfect marinade for meal prep. You prepare your marinated meat on Sunday, freeze your portions in airtight bags and take out a bag the night before for an effortless weeknight dinner. If you’re looking for other homemade marinades to vary, also try my garlic and smoked paprika marinade or my beef kebabs marinade.
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🍖 How much meat and for how many people?
This marinade is calibrated for about 2 lb (1 kg) of meat, which covers 4 to 6 adult servings. If you’re hosting more people or want to meal prep for the week, just double the recipe — it takes 2 extra minutes and you’ve got a marinade ready for double.
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Ingredients
- ¼ cup (60 ml) olive oil
- 3 tbsp (45 ml) maple syrup
- 2 tbsp (30 ml) dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 2 garlic cloves, chopped
- ½ tsp (2.5 ml) dried thyme
- 1 tsp (5 ml) herbes salées du Bas-du-Fleuve
- ¼ tsp (1 ml) pepper
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Preparation
- In a bowl, mix the olive oil, maple syrup, dijon mustard, apple cider vinegar, garlic, thyme and herbes salées du Bas-du-Fleuve. Add pepper and whisk well until the marinade is homogeneous.
- Taste and salt if needed — the herbes salées already contain salt, so adjust according to your tolerance.
- Pour the marinade over the protein of your choice (chicken, pork, beef, shrimp or tofu) in an airtight bag or container. Refrigerate ideally 3 hours.
- Reserve about 2 tbsp (30 ml) of fresh marinade before dipping the meat in it to brush during cooking.
My maple and dijon mustard marinade works with all proteins — chicken, pork, beef, shrimp and even tofu. Pour it over your meat in an airtight bag and let marinate 3 hours in the fridge for optimal results. Always reserve some fresh marinade aside to brush during barbecue or oven cooking. You can also use it directly as a dressing on a salad.
I strongly suggest going to buy some rather than replacing them — you can find them in most grocery stores, in the produce section, and they’re a Quebec cooking staple. Herbes salées bring a depth of flavor that salt and dried herbs separately won’t reproduce. If you really can’t find them, use ½ tsp fine salt with a mixture of dried parsley, chives and savory, but the result won’t be the same.
My maple and dijon mustard marinade easily keeps for a week in the refrigerator in an airtight container. However, I don’t suggest freezing the marinade alone — the olive oil separates when thawing. The trick is to freeze your meat directly in the marinade in an airtight bag for meal prep.
This marinade works perfectly as a glaze. Reserve fresh marinade and brush your meat during the last 10 minutes of oven or barbecue cooking. The maple syrup will caramelize and create a golden, sweet-salty crust on your protein. Watch so it doesn’t burn — the sugar in maple caramelizes quickly at high temperature.
Grilled meats with my maple and dijon mustard marinade pair with practically anything. Serve them with my grilled caesar salad for a completely barbecue meal or with my maple mustard pork ribs for a double maple feast. My creamy italian dressing on a simple green salad completes it all perfectly.
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