Mustard marinade

Yield: 1 Recipe

Measure Ingredient
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)
\N \N Salt and freshly ground
\N \N 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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