Mustard Paste
- 5m Prep Time
- 0sCook Time
- 5m Ready In
About ⅔ cup This is equally suited to roast lamb, beef, rabbit, and chicken, and it gives the meat a gilded finish.
Ingredients
- ½ cup Dijon or brown mustard
- 2 tablespoons dry white wine
- (1 garlic clove, minced)
- 1 tablespoon minced fresh herbs or 1 teaspoon dried herbs (use rosemary for lamb, thyme for beef, or tarragon for chicken or rabbit)
- 1 teaspoon minced peeled fresh ginger or ¼ teaspoon ground ginger
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ½ cup Dijon or brown mustard
- 2 tablespoons dry white wine
- (1 garlic clove, minced)
- 1 tablespoon minced fresh herbs or 1 teaspoon dried herbs (use rosemary for lamb, thyme for beef, or tarragon for chicken or rabbit)
- 1 teaspoon minced peeled fresh ginger or ¼ teaspoon ground ginger
Let's Cook
-
Step 1.
Stir together well in a small bowl: ½ cup Dijon or brown mustard; 2 tablespoons dry white wine; (1 garlic clove, minced); 1 tablespoon minced fresh herbs or 1 teaspoon dried herbs (use rosemary for lamb, thyme for beef, or tarragon for chicken or rabbit); 1 teaspoon minced peeled fresh ginger or ¼ teaspoon ground ginger