MUSTARD AND SAGE SPICE PASTE

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

April 6, 2023

INGREDIENTS

2 teaspoons salt
2 teaspoons freshly ground black pepper
2 tablespoons Dijon mustard
2 teaspoons finely chopped fresh sage
2 tablespoons finely chopped Chinese fermented black beans
2 teaspoons minced garlic
1 tablespoon olive oil

PREPARATION

In a small bowl, whisk together all the ingredients until well combined.
Use the marinade immediately or store in an airtight container in the refrigerator for up to 1 week.
Marinate the steak of your choice in the mixture for at least 2 hours or overnight, turning occasionally to ensure even coating.

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