Spicy Honey Mustard Marinade
A bold no-cook marinade and dipping sauce that balances the sharp heat of whole-grain mustard with the natural sweetness of date paste and a generous kick of cayenne. Ready in minutes and works on chicken, pork, or vegetables.
Ingredients
- 1/4 cup whole-grain Dijon mustard
- 2 tbsp date paste (or 3-4 pitted Medjool dates blended smooth)
- 2 tbsp apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp fine sea salt
Instructions
-
1
In a small bowl or jar, whisk together 1/4 cup whole-grain Dijon mustard, 2 tbsp date paste (or 3-4 pitted Medjool dates blended smooth), and 2 tbsp apple cider vinegar until the date paste is fully dissolved.
-
2
Drizzle in 1/4 cup extra-virgin olive oil while whisking to emulsify.
-
3
Stir in 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp fine sea salt. Taste and adjust heat or sweetness.
-
4
Use immediately as a marinade, or cover and refrigerate for up to 1 week. Whisk or shake before each use.