|½ cup||Dry white wine|
|⅓ cup||Finely chopped green onion|
|¼ cup||Coarsely chopped garlic|
|1 cup||Dijon style mustard|
|⅔ cup||Olive oil|
|2 tablespoons||Brown sugar (or to taste)|
|Salt and freshly ground|
|Pepper to taste|
Great with chicken, pork and meaty fish such as halibut or salmon.
Recommended wines: Mustard mellows as it cooks and this marinade works deliciously with Sundial Chardonnay, Barrel Select Sauvignon Blanc and Barrel Select Pinot Noir. In a food processor or blender, add wine, onion and garlic and puree in 3 or 4 short bursts. Stir wine mixture into remaining ingredients and adjust to taste. Store covered in refrigerator up to 1 week.
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