I did chicken in this marinade, as it's a good base to hold the flavors. White fish or shrimp would probably be nice too.
Mats:
1/2cup Dijon Mustard
1/4cup packed brown sugar
1/4cup red wine vinegar
1tsp dry mustard powder
1tsp salt
1tsp ground black pepper
6cloves garlic, crushed
How-to:
Combine all ingredients and mix until combined. I used a food processor so I didn't need to crush the garlic by hand.
Marinate meat of choice for at least 4 hours.
*This was enough marinade for 2 chicken breasts and 2 chicken thighs (because I needed to use them up). I cooked it by running 3 onions through my mandolin and lining a baking dish with them, then putting the chicken on top and dumping the marinade over it all. 45 minutes at 400 degrees and paired with broccoli.
