Robust mustard and the distinctive flavor of lamb or beef make ideal partners. The combination of herbs add a pleasant taste twist.
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 ground black pepper
- Stir together the mustard, wine, oil, rosemary, basil, garlic, oregano, thyme, and pepper in a small bowl.
- 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.
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. © 2003 Meredith Corporation. All Rights Reserved.