Herb Dijon Sauce
1 8-ounce jar Dijon-style mustard (3/4 cup)
1/3 cup dry white wine
1/4 cup cooking oil
1 teaspoon dried rosemary, crushed
1 teaspoon dried basil, crushed
2 cloves garlic, minced
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
Stir together the mustard, wine, oil, rosemary, basil, garlic, oregano, thyme, and pepper in a small bowl.
To use, brush chicken, shrimp, fish, or pork with some of the sauce during the last 15 minutes of grilling. Cover and refrigerate remaining sauce up to 2 weeks. Makes about 1-1/3 cups (about twelve, 2-tablespoon servings).
calories: 71, total fat: 6g, saturated fat: 1g, cholesterol: 0mg, sodium: 108mg, carbohydrate: 2g, fiber: 0g, protein: 1g, vitamin A: 1%, vitamin C: 1%, calcium: 3%, iron: 4%