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Sunday, July 22, 2007

Tarragon Mustard Sauce

This sauce can be used for either/both marinade and basting sauce. I marinated some thick cut, boneless pork chops in this sauce (for about 4 hours). I cooked the chops over the grill and used a reserve batch to brush on while cooking.

3 tbsp coarse ground mustard
3 tbsp Dijon mustard
2 tbsp honey
2 tbsp tarragon vinegar
1 tbsp olive oil
2 tbsp fresh tarragon, chopped

Combine all ingredients together and whisk until well blended. Refrigerate for 30 minutes to let flavors meld.


Janet said...

That pork looks grilled to perfection! The marinade sounds tasty!

Kayte said...

um, wow! this looks super yummy! i bet this would be great on chicken.

Nora B. said...

The marinade sounds like it will leave the meat nice and luscious.

Meghan said...

Thanks Janet!

Nora, you are right about that! I contemplated using a brine on my chops because they can get dry on the grill, however they turned out really juicy and full of flavor.