Maple and dijon mustard marinade

Name: Maple and dijon mustard marinade
Prep time: 5 min
Total time: 5 min
Yield: ⅔ cup (170 ml)
Cuisine: Québécoise
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

Preparation 5 min
Servings ⅔ cup (170 ml)
Freezing I do not suggest

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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.