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Mustard-Herb Marinade

none

1/2 cup Dijon Mustard
2 tablespoons dry mustard
2 tablespoons vegetable oil
1/4 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 Posted to the BBQ List by Carey Starzinger on Jul 28, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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