| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Lemon juice |
| 2 |
ts |
Dijon mustard |
| 1/2 |
c |
Lemon basil, chopped/fresh |
| 3 |
|
Scallions, thinly sliced |
| 2 |
tb |
Dry white wine |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1 |
c |
Olive oil |
INSTRUCTIONS
In a bowl, combine all ingredients except oil. Whisk in oil gradually until
mixture is thoroughly blended. Marinate fish or chicken for 3 hours or
overnight before grilling.
Wonderful with foods cook over mesquite charcoal.
Source: "Recipes from a Kitchen Garden" by Renee Shepherd & Fran Raboff.
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