Mustard-Vinegar Marinade

Mustard vinegar marinade
Claire Cohen
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 6 servings
Yield: 1 cup
Nutrition Facts (per serving)
92 Calories
9g Fat
1g Carbs
1g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 92
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 710mg 31%
Total Carbohydrate 1g 0%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 1g
Vitamin C 0mg 2%
Calcium 15mg 1%
Iron 0mg 2%
Potassium 28mg 1%
*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 and simple mustard marinade tenderizes and adds amazing flavor. It works really well on either pork or poultry. However, it can also be used on vegetables or vegetable substitutes, like tofu or seitan.

Marinades add another dimension to your foods, making them tasty, tender, and juicy. When marinating, make sure that the marinade covers the protein or vegetables completely. Plan ahead as some food items only need a short time to marinate, while others will need to marinate for hours or overnight.  We provided some marinating tips below the recipe for reference.

This marinade makes approximately 1 cup but can be easily scaled up if you need more. Grilled, cooked in a skillet, or baked in the oven, your protein or veggies will thank you for this delicious marinade addition.


  • 1/3 cup Dijon mustard

  • 1/4 cup white vinegar

  • 1 clove garlic, minced

  • 1 tablespoon dried sage

  • 1 tablespoon bay leaves

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 cup olive oil

Steps to Make It

  1. Gather the ingredients.

  2. Mix together mustard and vinegar. Add minced garlic, dried sage, bay leaves, salt, and black pepper. Using a whisk, combine the 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.

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

  4. 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.


  • Any leftover marinade should be discarded. You should not reuse a marinade mixture that has been used already to marinate a previous food item.
  • If not using right away, be aware that your refrigerated marinade will emulsify. This simply means that the ingredients will separate. Whisk the marinade briskly and quickly, to get it to combine again, and use immediately.

How to Use

Depending on what you're using this marinade for, the marinate time will probably be different. When marinating, place the marinade in a zip-top plastic bag or non-reactive bowl, and put the protein or vegetables in with it. Place in the refrigerator for the allotted time for marinating, and then cook.

  • Pork can be marinated for up to 12 hours.
  • Chicken (whole or cut-up) can be marinated for 4 to 8 hours.
  • Vegetables and vegetable substitutes should be marinated for only 30 to 60 minutes.

How to Store

The marinade can be placed in an airtight glass or plastic container and stored in the refrigerator for up to five days.