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Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Safflower oil

  2. 1/4 cup 59ml Dijon mustard

  3. 1/4 cup 23g / 0.8oz Garlic - minced

  4. 3 tablespoons 45ml Red wine vinegar

  5. 1 1/2 teaspoons 7 1/2ml Crushed red pepper

  6. 1/2 teaspoon 2 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. Combine all the ingredients in a non-reactive bowl. Use or cover tightly and refrigerate for up to 1 week.

  2. Makes 1 1/4 cups.

  3. Use with meats, poultry, fish and shellfish.

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