Garlic aioli can be refrigerated in an airtight container for up to 10 days (or only 4 days if made with homemade mayonnaise made with raw pasteurized eggs). Mix in a little lemon juice as needed if ...

Finely grate 1 teaspoon zest from the lemon and set it aside. Juice the lemon and measure 3 tablespoons juice into a small bowl. Add 1/4 cup oil, the honey mustard, and the garlic, if using, and whisk ...

That's because marinating serves the purpose of tenderizing, something many fattier cuts of steak don't really need. Beyond ...

lemon juice, Thai chile, fish sauce and olive oil to pan. Stir in cilantro and season to taste with salt and pepper. Just before serving, toss slivered mustard greens with a squeeze of lemon and ...

The bourbon mustard sauce would also pair nicely with chicken ... Whisk in stock, mustard, lemon juice and brown sugar. Bring to a simmer and cook, stirring occasionally, until reduced by two ...

A honey mustard glaze gives chef John Currence's grilled chicken a sweet, tangy coating. Turn a weeknight chicken dinner into something special by marinating bone-in chicken pieces with soy sauce ...

The honey-mustard yogurt sauce is also flavored with another squeeze of fresh lemon juice and a few tablespoons of chopped dill. When I serve this, I like to include some more dill sprigs and ...