| 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 |
tb |
Dry mustard |
| 1 |
ts |
Dried basil; crushed |
| 1 |
ts |
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.
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