Yield: 6 Servings
Measure | Ingredient |
---|---|
½ cup | Dijon mustard |
⅓ cup | Olive oil |
¼ cup | White vinegar |
¼ cup | Dry white wine |
2 tablespoons | Dry mustard |
1 teaspoon | Dried basil; crushed |
1 teaspoon | Dried tarragon |
From: Cheryl Miller <csmiller@...> Date: Sun, 28 Jul 1996 22:48:56 +0000 In a small mixing bowl, combine all ingredients. Place in a jar with a tight-fitting lid. Makes 1⅓ cups sauce. Great over chilled meats or cooked vegetables. Good as a base when grilling meat.
EAT-L Digest 28 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .