| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 6 | Servings | ||
INGREDIENTS
| 1/2 | c | Dijon mustard |
| 1/3 | c | Olive oil |
| 1/4 | c | White vinegar |
| 1/4 | c | Dry white wine |
| 2 | T | Dry mustard |
| 1 | t | Dried basil, crushed |
| 1 | t | Dried tarragon |
INSTRUCTIONS
From: Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU> Date: Sun, 28 Jul 1996 22:48:56 +0000 In a small mixing bowl, combine all ingredients. Place in a jar with a tight-fitting lid. Makes 1 1/3 cups sauce. Great over chilled meats or cooked vegetables. Good as a base when grilling meat. EAT-L Digest 28 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 136
Calories From Fat: 115
Total Fat: 13.1g
Cholesterol: 0mg
Sodium: 314.2mg
Potassium: 63.8mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: 1.3g