BLEND USED: All-Sass California Grape Nectar
Tasting attributes: The acidity of the Grape Nectar lends well in this marinade to the bright citrus elements and balances out the savory elements
Grill season is upon us and there's no need to cook up average foods this summer when you have Grape Nectar in your kitchen! Chances are you already have some form of the other ingredients, so make it yours by adding any combination of herbs or other spices to add even more flavor to this marinade. We think it's fantastic as is, so give it a try either way!
When making a marinade, a balance of acidity and sweetness makes for the best. To keep it low in sugar, we use our grape natural sweetener to add lots of sweet and delicious flavor without over loading your system with excess sugar (like with honey and agave). In order to balance out the sweet flavor of the Grape Nectar, we use another product made from grapes: Verjus. We are specifically using Verjus Blanc to add a nice acidity to the marinade while not being over pungent or tart. Verjus is traditionally made from harvesting unrripe grapes and pressing them to extract the juice (similar to our process). Instead of extracting the water to make Grape Nectar, the juice is left as is and you have a perfect sweet and complex acid component, to use similar to vinegar. We love Verjus in many contexts!
We chose our Riesling blend of our sugar alternative because we wanted the extra flavor. We tested the recipe with our Bored-O Blanc Sauvignon Blanc blend of Grape Nectar as well, and we found that the slightly more intense flavor of the Riesling and Gewurztraminer grapes was a better fit in this marinade. Mostly because of intense white floral and tangy orange flavors of the grapes. You can't go wrong with the flavor and the low sugar content of our natural sweetener.
Liven up your BBQ this summer with our sassy Dijon Marinade! We invite you to try our #SecretSauce on poultry, fish, or your favorite veggie to add some extra flavor to your foods. All-Sass Grape Nectar is sure to make your next meal #NotAverage!
DIJON ALL-SASS MARINADE RECIPE
- 1/4 c + 1 Tbsp All-Sass California Grape Nectar
- 1/4 c stone ground dijon mustard
- 1/4 c Verjus (can substitute with champagne vinegar)
- 1 Tbsp olive oil
- In a small bowl, whisk all ingredients together.
- Using half the marinade, add 1 lb veggies or protein (cut in similar sized pieces) and thoroughly coat the food with the marinade. Reserve other half of the marinade for later.
- Let marinate at room temperature at least 15 minutes. If marinating something thicker, let sit for at couple hours in the marinade.
- Cook veggies or protein - we suggest grilling or roasting!
- Drizzle remaining marinade over the finished product. Enjoy!