Three-Mustard Bistro Marinade

This marinade combines three favorite mustards with classic French ingredients—butter, white wine, and scallions. Honeycup is a brown sugar and spice mustard available nationally; if you can’t find it, substitute a honey mustard. Use for steak, pork, lamb, chicken, fish (especially salmon), or vegetables (especially mushrooms and potatoes).

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  1 8-oz. jar Dijon mustard
  
  


• 
  
  1/2 cup grainy mustard
  
  


• 
  
  1/4 cup Honeycup mustard
  
  


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  1 cup white wine
  
  


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  4 oz. (1/2 cup) unsalted butter
  
  


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  4 or 5 scallions, trimmed, white and green parts chopped
  
  


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  Fine sea salt and coarsely ground black pepper
  
  
  

In a medium bowl, whisk together the Dijon, grainy mustard, Honeycup mustard, and white wine.

Melt the butter in a 3-quart nonreactive saucepan over low heat. Whisk in the mustard mixture, scallions, 1 tsp. salt, and 1/2 tsp. pepper and heat, whisking, until the sauce has emulsified. Cool completely before using.