This marinade can be used on chicken, lamb or fish. Rub on chicken lamb or fish, then refrigerate for at least one hour or overnight.
Makes Six servings.
2 1/2 tablespoons Dijon Mustard
4 teaspoons of minced fresh rosemary
2 tablespoons of chopped fresh oregano, or 3/4 teaspoons dried
1 1/2 tablespoons of water
1 1/2 teaspoons of red-wine vinegar
1 shallot, finely chopped
2 1/2 garlic cloves, minced
In a small jar with a tight-fitting lid, combine all ingredients and shake well.
About 9 calories per 1 1/2 tablespoons
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this looks very tasty - but I think it can use a little more garlic!
ReplyDeletethanks, Debra
Yes, I am a garlic lover - you can never have too much garlic! Watch my recipe for today and tell me what you think.
ReplyDeleteThanks for reading my blog - please tell your friends about it.