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.
Sunday, July 22, 2007
Tarragon Mustard Sauce
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4 comments:
That pork looks grilled to perfection! The marinade sounds tasty!
um, wow! this looks super yummy! i bet this would be great on chicken.
The marinade sounds like it will leave the meat nice and luscious.
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.
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