|¾ cup||Safflower oil|
|¼ cup||Dijon mustard|
|¼ cup||Garlic; minced|
|3 tablespoons||Red wine vinegar|
|1½ teaspoon||Crushed red pepper|
Combine all the ingredients in a nonreactive bowl. Use or cover tightly and refrigerate for up to 1 week. Makes 1¼ cups. Use with meats, poultry, fish and shellfish.
Posted to bbq-digest by RockMc@... on May 29, 1998
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