MUSTARD PASTE
About ⅔ cup
This is equally suited to roast lamb, beef, rabbit, and chicken, and it gives the meat a gilded finish.
Stir together well in a small bowl:
- ½ cup Dijon or brown mustard
- 2 tablespoons dry white wine
- (1 garlic clove, minced)
- 1 tablespoon minced fresh herbs or 1 teaspoon dried herbs (use rosemary for lamb, thyme for beef, or tarragon for chicken or rabbit)
- 1 teaspoon minced peeled fresh ginger or ¼ teaspoon ground ginger