Recipe: Mustard-Herb Marinade
Yield: 1 Servings
1/2 c Dijon Mustard
2 tb Dry mustard 2 tb Vegetable oil 1/4 c Dry white wine 2 tb Dried tarragon 2 tb Dried thyme 2 tb Dried sage, crushed
Mix all of the ingredients in a bowl. Let stand 1 hour. Add chicken or fish and coat well. Let stand in marinade. Pat dry with paper towels. Use the remaining marinade to baste fish or chicken just before removing from the grill.
Source: Mesquite Cookery by John "Boog" Powell (Not a know relative of Colin) - -----
Date: Sun, 28 Jul 1996 07:44:49 -0700
From: email@example.com (Carey Starzinger)
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