Creamy Herb-Infused Buttermilk Marinade
Elevate your chicken or pork dishes with this luscious and tangy Creamy Herb-Infused Buttermilk Marinade. The buttermilk not only provides a delightful tang but also acts as a natural tenderizer, ensuring your meat is juicy and flavorful. Infused with fresh herbs such as rosemary, and complemented by the subtle sweetness of honey and the sharpness of Dijon mustard, this marinade penetrates deeply to enhance the overall taste. Simply marinate your meat for 1 to 4 hours before cooking, and enjoy a deliciously succulent meal that's perfect for weeknights or special gatherings.
N/A
Servings
150
Calories
9
Ingredients
Ingredients
Buttermilk
1 cup (plain)
Dijon mustard
1 tablespoon (plain)
Honey
1 tablespoon (plain)
Fresh rosemary
1 tablespoon (finely chopped)
Dried thyme
1/2 teaspoon (dry)
Dried sage
1/2 teaspoon (dry)
Kosher salt
1 teaspoon (plain)
Dried marjoram
1/2 teaspoon (dry)
Fresh ground black pepper
1/2 teaspoon (plain)
Instructions
1
In a medium mixing bowl, combine the buttermilk, Dijon mustard, and honey, and whisk until smooth.
2
Add the finely chopped rosemary, dried thyme, dried sage, kosher salt, dried marjoram, and freshly ground black pepper to the mixture.
3
Continue to whisk the ingredients together until well incorporated.
4
Place your chicken or pork in a resealable plastic bag or a shallow dish, and pour the marinade over the meat, ensuring it's fully coated.
5
Seal the bag or cover the dish and refrigerate for 1 to 4 hours to let the flavors develop.
6
Once marinated, remove the meat from the marinade, discarding any leftover marinade, and cook as desired.
Nutrition Information
6.67g
Fat
12g
Carbs
9.33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Creamy Herb-Infused Buttermilk Marinade?
It is a luscious and tangy marinade specifically designed for chicken or pork, featuring buttermilk as a natural tenderizer combined with fresh herbs, honey, and Dijon mustard.
What meats are recommended for this marinade?
This marinade is best suited for chicken and pork dishes to ensure the meat stays juicy and flavorful.
How long should I marinate the meat?
For the best results and flavor development, marinate your meat for between 1 to 4 hours in the refrigerator.
What makes buttermilk a good marinade base?
Buttermilk acts as a natural tenderizer due to its acidity, which helps break down proteins and results in a more succulent texture.
Can I reuse the leftover marinade after the meat is removed?
No, you should always discard any leftover marinade that has come into contact with raw meat to prevent foodborne illness.
What fresh herbs are needed for this recipe?
The recipe calls for one tablespoon of finely chopped fresh rosemary.
Are there any dried herbs used in this marinade?
Yes, the recipe includes dried thyme, dried sage, and dried marjoram.
What kind of mustard should I use?
The recipe specifically requires Dijon mustard for its sharp and distinct flavor profile.
Is there any sweetener in the marinade?
Yes, one tablespoon of honey is used to provide a subtle sweetness that complements the herbs and mustard.
How many calories are in this marinade?
One serving of this marinade contains approximately 150 calories.
What is the protein content of the marinade?
The marinade contains approximately 9.33 grams of protein per serving.
What is the fat content of this recipe?
The marinade contains 6.67 grams of fat per serving.
How many carbohydrates are in the marinade?
There are 12 grams of carbohydrates per serving.
Is this marinade suitable for grilling?
Yes, it is tagged for grilling and barbecue, making it excellent for outdoor cooking.
How should I prepare the rosemary?
The fresh rosemary should be finely chopped before being added to the mixture.
What container is best for marinating the meat?
You can use either a resealable plastic bag or a shallow dish that can be covered or sealed.
Does the recipe include salt and pepper?
Yes, it includes one teaspoon of kosher salt and half a teaspoon of freshly ground black pepper.
Can I marinate the meat for more than 4 hours?
The instructions recommend 1 to 4 hours; marinating for too long in an acidic base like buttermilk can sometimes make the meat texture too soft.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe that involves simple whisking and marinating steps.
How many ingredients are in the marinade?
There are a total of 9 ingredients used in this recipe.
What is the first step in preparing the marinade?
The first step is to whisk together the buttermilk, Dijon mustard, and honey in a medium mixing bowl until smooth.
What are the primary tags associated with this recipe?
The tags include marinade, buttermilk, chicken, pork, herbs, tenderizer, easy, flavorful, grilling, and barbecue.
Is marjoram essential to the recipe?
The recipe calls for half a teaspoon of dried marjoram to help achieve the specific herb-infused flavor profile.
Do I need to cook the meat in the marinade?
No, you remove the meat from the marinade and discard the liquid before cooking the meat as desired.
Is the buttermilk used plain?
Yes, the recipe specifies one cup of plain buttermilk.
Does the recipe use dried or fresh thyme?
The recipe calls for half a teaspoon of dried thyme.
Does the recipe use dried or fresh sage?
The recipe calls for half a teaspoon of dried sage.
What flavor profile can I expect?
Expect a tangy, creamy, and savory herb flavor with a touch of sweetness from the honey.
Can this be used for a weeknight meal?
Yes, because of its 1-4 hour marinating time, it is perfect for preparing during the day for a weeknight dinner.
Should I wash the marinade off the meat?
The instructions state to remove the meat from the marinade and discard the liquid; you do not need to wash it off, just let the excess drip off before cooking.