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Herb-Dijon Sauce

1 (8-ounce) jar Dijon-style mustard (3/4 cup)
1/3 cup dry white wine
1/4 cup vegetable oil
1 teaspoon dried rosemary, crushed
1 teaspoon dried basil, crushed
2 cloves garlic, minced
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper

1. Stir together the mustard, wine, oil, rosemary, basil, garlic, oregano, thyme, and pepper in a small bowl.
2. To use, brush chicken, shrimp, fish, or pork with some of the sauce during the last 15 minutes of grilling. Cover and refrigerate remaining sauce up to 2 weeks.

Makes about 1 1/3 cups (about 12 (2 tablespoon) servings).

Nutritional facts per serving: calories: 71, total fat: 6g, saturated fat: 1g, cholesterol: 0mg, sodium: 108mg, carbohydrate: 2g, fiber: 0g, protein: 1g, vitamin A: 1%, vitamin C: 1%, calcium: 3%, iron: 4%

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.

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