Ming says: This is my "classic" marinade. It combines Dijon mustard—the best mustard, in my opinion—with soy sauce, wine, and herbs to produce a truly enhancing blend. I mean, this marinade really does the job, and not only for meat and poultry, but also for thick-fleshed mushrooms like portobellos or creminis.

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  • 0.25 cup cracked black peppercorn

  • Ground black Pepper to taste

  • Kosher salt

  • 1 cup red wine

  • 1.5 cups Dijon mustard

  • 0.5 cup naturally brewed Soy sauce

  • 8 sprigs chopped fresh Thyme or 2 tablespoons dried

  • 0.5 cup minced Garlic

  • 2.5 cups canola oil


  • 1.

    In a small, dry sauté pan, heat the peppercorns over medium-high heat, stirring, until the peppercorns are fragrant and just begin to smoke, 2 to 4 minutes.

  • 2.

    Transfer to a medium non-reactive bowl and add the salt, wine, mustard, soy sauce, thyme, and garlic.

  • 3.

    Whisk in the canola oil gradually to emulsify the mixture.

  • 4.

    Use or store. Lasts 2 weeks, refrigerated.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 339kj
  • Fat Total 35g
  • Saturated Fat 2g
  • Protein 2g
  • Carbohydrate 5g
  • Sugar 0g
  • Sodium 697mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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A mortar and pestle is the easiest and most efficient tool for crushing peppercorns. But you can also crush them by placing a heavy pan over the peppercorns and pressing down on it with all your weight.

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