| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Marinades |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Safflower oil |
| 1/4 |
c |
Dijon mustard |
| 1/4 |
c |
Garlic, minced |
| 3 |
T |
Red wine vinegar |
| 1 1/2 |
t |
Crushed red pepper |
| 1/2 |
t |
Salt |
INSTRUCTIONS
Combine all the ingredients in a nonreactive bowl. Use or cover
tightly and refrigerate for up to 1 week. Makes 1 1/4 cups. Use with
meats, poultry, fish and shellfish. Posted to bbq-digest by
RockMc@aol.com on May 29, 1998
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