Garlic-red pepper marinade

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

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