RecipeMuncher

A condiment that’s been embraced by Greeks is mustard. I see it incorporated in dressings, sauces, on plates with meat or in this case - as part of a marinade. The key to this marinade is good mustard. The mustard in Greece reminds one of a ballpark mustard but it is much milder, not as sharp nor as yellow. I think the best way to describe it is a hybrid between a French Dijon and what we’re used in North America (ballpark/hot dog mustard). Choose any mustard you like and I’m s (...)