Mustard-herb marinade

Yield: 1 Servings

Measure Ingredient
½ cup Dijon Mustard
2 tablespoons Dry mustard
2 tablespoons Vegetable oil
¼ cup Dry white wine
2 tablespoons Dried tarragon
2 tablespoons Dried thyme
2 tablespoons Dried sage, crushed

Mix all of the ingredients in a bowl. Let stand 1 hour. Add chicken or fish and coat well. Let stand in marinade. Pat dry with paper towels. Use the remaining marinade to baste fish or chicken just before removing from the grill. Source: Mesquite Cookery by John "Boog" Powell (Not a know relative of Colin)

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