Recipes tagged with « Buttermilk »

Buttermilk Mustard Marinade

A tangy marinade with a creamy buttermilk base thickened by Dijon mustard, pungent garlic, and fresh herbs. Scents of roasted garlic and sharp mustard build quickly over a few hours of refrigeration. Ideal for chicken, pork, or even firm fish, coating proteins in acid and spice to tenderize and season. Swapping cream for buttermilk optional. Salt and pepper adjust intensity. Marinate between 7 and 22 hours for best texture without breakdown. Garlic aroma signals readiness. Serve proteins grilled or pan-seared with a crisp crust.