A wet version of a dry rub, a paste both seasons and moistens food, helping to protect delicate, lean items from drying out during the cooking process. We plaster this multi-mustard version over and under the skin of poultry, or sometimes on pork tenderloin. The mixture sounds stout, but it mellows on the grill.
MAKES ABOUT 1 CUP
| 6 | tablespoons Honey-Beer Mustard ([>]) or other sweet hot mustard |
| 6 | tablespoons coarse-ground Dijon mustard or other mild coarse mustard |
| 3 | tablespoons yellow ballpark mustard |
| 1 to 2 | teaspoons malt vinegar or cider vinegar, optional |
In a small bowl, combine the three mustards. The paste can be used immediately or covered and refrigerated indefinitely. If the paste gets too thick to spread easily, stir in a teaspoon or more of vinegar to get the right consistency.