Maple and dijon mustard marinade

🍁 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.

📝 Ingredients

• 1/4 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
• 1/2 tsp (2.5 ml) dried thyme
• 1 tsp (5 ml) herbes salées du Bas-du-Fleuve
• 1/4 tsp (1 ml) pepper

👨‍🍳 Instructions

1. 1--- Préparation ---
2. 2In 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.
3. 3Taste and salt if needed — the herbes salées already contain salt, so adjust according to your tolerance.
4. 4Pour the marinade over the protein of your choice (chicken, pork, beef, shrimp or tofu) in an airtight bag or container. Refrigerate ideally 3 hours.
5. 5Reserve about 2 tbsp (30 ml) of fresh marinade before dipping the meat in it to brush during cooking.