Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Safflower oil |
| ¼ cup | Dijon mustard |
| ¼ cup | Garlic; minced |
| 3 tablespoons | Red wine vinegar |
| 1½ teaspoon | Crushed red pepper |
| ½ teaspoon | Salt |
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