Maille Canada



Recipe by Harry Lalousis,Maille Sommelier

For more information visit the Maille Sommelier page

VARIATION ON THE MARINADE: Give your proteins a boost! A marinade is a great way to add flavour to chicken, steak, fish and even tofu. By using the same ratios and changing up the ingredients, you can create unlimited flavour combinations. Ratio for marinades, glazes and rubs: 2-1-1 (2 parts fat, 2 acid, 1 mustard)

Indian Marinade

2 Oil or butter, 2 lemon, 1 mustard + coriander + lime + turmeric

À La Française Marinade

1 cup of butter, 1/3 cup Maille cider vinegar, 1 tablespoon of honey mustard Method: keep butter at room temperature, add the mustard and beat whilst drizzling in the vinegar, perfect for smearing over chicken, turkey or duck!

Mediterranean Marinade


  • 100 ml extra virgin olive oil
  • 50 ml lemon juice
  • 1 tablespoon of Maille Dijon original Mustard
  • I crushed garlic clove
  • 1/2 teaspoon of oregano
  • Salt and pepper


Add all ingredients to bowl and whisk until combined and emulsified, then rub the mixture over meat fish or vegetables and let sit at room temperature for 15 minutes or in the fridge overnight.

Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille