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.