Maple, Dijon, soy and lime marinade

Name: Maple, Dijon, soy and lime marinade
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (250 ml)
Cuisine: Québécoise
Ingredients: ⅓ cup (80 ml) olive oil; ⅓ cup (80 ml) reduced-sodium soy sauce (or tamari); 3 tbsp (45 ml) Dijon mustard; 2 tbsp (30 ml) maple syrup; 4 large garlic cloves, finely minced; Juice and zest of 1 lime; 1 tsp (5 ml) herbes de Provence; 1 tsp (5 ml) herbes salées du Bas-du-Fleuve; 1 tsp (5 ml) smoked paprika; 1 tsp (5 ml) freshly ground black pepper

Preparation 5 min
Servings about 1 cup (250 ml)
Freezing Absolutely

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Marinade

⅓ cup (80 ml) olive oil
⅓ cup (80 ml) reduced-sodium soy sauce (or tamari)
3 tbsp (45 ml) Dijon mustard
2 tbsp (30 ml) maple syrup
4 large garlic cloves, finely minced
Juice and zest of 1 lime
1 tsp (5 ml) herbes de Provence
1 tsp (5 ml) herbes salées du Bas-du-Fleuve
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) freshly ground black pepper

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Preparation

In a bowl, whisk together the olive oil, soy sauce, Dijon mustard, maple syrup, garlic, lime juice and zest, herbes de Provence, herbes salées, smoked paprika and pepper until well combined.
Divide the marinade into two equal portions. Set one half aside in a separate airtight container in the refrigerator. It will be used as a dipping sauce at serving time.
Pour the other half over your protein of choice, coat well, cover and refrigerate according to the protein (see the tips below). Discard this portion after marinating, as it has been in contact with raw meat.