garlic-mustard glazed skewers

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Garlic-Mustard Glaze
Adapted from Bobby Flay

In probably one of my favorite Epicurious comments to date, someone complained that “the mustard flavor is overpowering” in this glaze. And while I don’t agree, I have to question the logic of someone who made a recipe that is more than 50 percent mustard and was surprised. That it tasted like mustard.

But poking fun aside, that was my warning that if you don’t really like Dijon, this is not the recipe for you. However, if you do–and oh, I do–this is amazing, garlicky and smoky-spicy (if you use hot, smoky paprika, for a great kick) and well-seasoned, with just a modicum of salt.

Bobby Flay suggests you put this on beef tenderloin skewers. I say you put it on anything you please. This was especially great with a simple tomato salad on the side.

Makes about 3/4 cup of glaze, or enough to cover and baste two pounds of skewered meat.

1/4 cup whole grain mustard
2 tablespoons Dijon mustard
4 cloves garlic, finely chopped
2 tablespoons white wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 tablespoon finely chopped fresh rosemary leaves
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Whisk together all of the ingredients in a small bowl, cover, and let sit at room temperature for at least 30 minutes and up to 4 hours before using.

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