Title: Mustard-Rosemary Marinade #2
Categories: Sauce Preserve
Yield: 1 Servings

1/2	c	Tarragon Vinegar
3	tb	Dijon Mustard
1	tb	Minced Garlic
1	tb	Dried Rosemary -- --or--
3		Sprigs Fresh Rosemary
		Pepper -- to taste
1	tb	Olive Oil

Combine all ingredients in a bowl (it has a watery, pasty consistency). Marinate lamb, chicken, beef or whatever overnight. Then, meat can be grilled or whatever. I broiled it because it made a "sauce" that I poured over roasted potatoes

Recipe By : Jenna

From: Kmeade@ids2.Idsonline.Com (The Medate: Mon, 15 Jan 1996 00:04:23 ~0500

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