Mustard-Vinegar Marinade

Mustard vinegar marinade
Claire Cohen
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
378 Calories
29g Fat
27g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2
Amount per serving
Calories 378
% Daily Value*
Total Fat 29g 37%
Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 1635mg 71%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 14%
Protein 6g
Calcium 179mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This quick, simple mustard marinade tenderizes and adds amazing flavor. It works really well on pork or poultry, however, it can also be used on vegetables or vegetable substitutes like tofu or seitan.


  • 1/3 cup Dijon mustard
  • 1/4 cup olive oil
  • 1/4 cup white vinegar
  • 1 tablespoon dry sage
  • 1 tablespoon dry bay leaves
  • 1 clove garlic (minced)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Steps to Make It

  1. Mix together mustard and vinegar. Add minced garlic, dried sage, bay leaves, salt, and black pepper. Using a whisk, combine mixture while slowly adding oil. This will create an emulsion, blending the oil into the remaining ingredients. Let mixture stand for 5 to 10 minutes so flavors can combine.

  2. Use right away or store in the refrigerator in an airtight container for up to 5 days after preparation. 

  3. Marinate pork for up to 12 hours, chicken for 4 to 8 hours, vegetables and vegetable substitutes for 30 to 60 minutes. Cook as directed.