This glaze seals the pores of fish, meat or chicken during high heat cooking (roasting, grilling, or frying).  The seal prevents loss of natural juices, and the Dijon herb combination adds delicious, basic flavor.  I promise that this glaze will change your cooking dramatically.

Dijon Glaze
Yield: 3/4 cup

1/4 cup Dijon mustard (one part)
1/2 cup extra virgin olive oil (two parts)
1 tbsp. fresh herb, minced, or 1 tsp. dried herb (optional)
1 tsp. minced garlic, onion, shallot, chive (optional)

For Poultry: Add the herb of your choice and, if you are not going to make a sauce, add minced onion, garlic, or shallots to the glaze.
For Pork or Game: Minced onion and sage.
For Lamb: Minced garlic and rosemary.
For Beef: Minced Garlic and Thyme
For Fish: Minced shallot or chive, a mild herb such as tarragon, savory, or sorrel, and 1 tsp. of lemon juice.

Caribbean Dijon Glaze: Add 1 tsp. Jerk seasoning or 1 tsp. Pickapeppa® Sauce, 1/4 tsp. allspice, 1 tsp. lime juice.

Moroccan Dijon Glaze: Add 1 tsp. Moroccan Spice Paste or Patak’s Garam Masala Curry Paste®.

Pesto Dijon Glaze: Add 1/4 cup prepared basil pesto, without nuts.

In a processor or blender or using a whisk, slowly add the oil to the mustard until the mixture emulsifies to the consistency of the mustard originally. Stir in the herbs. If you put fresh herbs in a processor or blender too soon, they will be chopped so fine that the glaze will turn green.

This glaze will keep, tightly covered and refrigerated for several weeks. Keep adding to it and use it often.