Hello beautiful peoples!
Every food lover has a few personal projects that evolve over time. This marinade is one of mine. It started as a simple mix of mustard and herbs, but after many adjustments, tests, and small corrections, it has become a reliable, balanced, and versatile recipe. I still refine it from time to time, so consider this the current version, not the final one but I think I am ready to share it here…
This brown sludge works well with a wide range of meats. I have used it for turkey legs and pork cuts like ham and loin, and it performed great in both cases. The balance of herbs, mustard, sweetness, and mild heat makes it a good match for poultry, pork, slow‑cooked beef, and even lamb. It also works surprisingly well with roasted vegetables.
Ingredients:
- 3 tablespoons Sarepska mustard (Best mustard out there in my opinion. Available in Polish shops)
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 teaspoon garlic granules
- 1 teaspoon onion powder
- 2 teaspoons dried marjoram
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika (don’t add more as it causes the marinade to go bitter)
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1/10 teaspoon ground cumin (KMIN RZYMSKI – a tiny pinch as it dominates the flavours easily)
- 2 teaspoons salt
- 1/2 teaspoon mild Madras curry powder
How to Use This Marinade:
– Combine all ingredients in a bowl.
– Coat meat evenly.
– Let it rest in the fridge, ideally overnight.
I used it to slow cook the meat under aluminium foil, but if you’re willing to give it a go, grilling and frying should work just fine too.
Let me know in the comments if you tried / enjoyed it!
Catch you on the flip side,
AndrzejL
