Garlic-red pepper marinade
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Safflower oil |
| ¼ | cup | Dijon mustard |
| ¼ | cup | Garlic; minced |
| 3 | tablespoons | Red wine vinegar |
| 1½ | teaspoon | Crushed red pepper |
| ½ | teaspoon | Salt |
Directions
Combine all the ingredients in a nonreactive bowl. Use or cover tightly and refrigerate for up to 1 week. Makes 1¼ cups. Use with meats, poultry, fish and shellfish.
Posted to bbq-digest by RockMc@... on May 29, 1998
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