Recipe - Mustard-Herb Marinade

One half cup Dijon Mustard
2 tablespoon Dry mustard
2 tablespoon Vegetable oil
One fourth cup Dry white wine
2 tablespoon Dried tarragon
2 tablespoon Dried thyme
2 tablespoon 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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Posted to bbqdigest V2 #053

Date: Sun, 28 Jul 1996 07:44:49 0700

From: cstarz@teleport.com (Carey Starzinger)