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Dijon Balsamic Marinade


* 2 garlic cloves, crushed
* Juice of 1/2 lime
* Juice of 1/2 lemon
* 1/3 C light brown sugar
* 2 tbsp Dijon mustard
* 1/3 C honey
* 1 tsp salt
* 1/2 tsp black pepper
* 2 tbsp balsamic vinegar
* 4 tbsp olive oil


1. In a glass bowl, whisk together all the ingredients until frothy.
2. Taste and add more salt, honey, or juice to your liking.
3. Use immediately to marinade chicken or seafood, or even a pork tenderloin.
4. This makes enough to marinade 2 chicken breasts or 1 pound of shrimp, or 1 small pork tenderloin.


If I'm making this marinade to use for grilled shrimp I will use 1 whole lime and skip the lemon. I think lime really perks up any seafood. For grilling chicken, the lemon works just fine and the lime could even be eliminated if you didn't have one.

The longer you let the meat or seafood sit in the marinade, the more the flavors will infuse. The lime, lemon, and vinegar also help tenderize, so leave the marinade on as long as possible.

Do yourself a favor and buy just one bottle of really good balsamic vinegar. There really is a taste and texture difference when you pay a little bit more. Don't go crazy, but don't buy the cheapest one either. You'll like the difference.

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