*  Exported from  MasterCook II  *
 
                         Mustard-Rosemary Marinade
 
 Recipe By     : Jenna <JFULLER@UGA.CC.UGA.EDU>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces And Preserves
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  C.            Tarragon Vinegar
    3      T.            Dijon Mustard
    1      T.            Minced Garlic
    1      T.            Dried Rosemary -- --or--
    3      Sprigs        Fresh Rosemary
                         Pepper -- to taste
    1      T.            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
 
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 NOTES : I tried a new marinade last night on some broiled venison steaks but
 it can be used on anything.  It’s a different, light taste