Chef Administrator Staff member Feb 11, 2008 #1 1 quart vegetable oil 1 quart olive oil 2 1/2 cups cider vinegar 1 1/4 cups lemon juice (fresh) 1/4 cup soy sauce 4 ounces garlic, finely minced 2 ounces dried tarragon 1/3 cup dijon mustard 2 teaspoons salt 1 teaspoon black pepper Yield: 3 quarts 1. Using a wire whip, whisk together all ingredients. 2. Use to marinate vegetables before roasting or to season steamed vegetables. Notes: Use marinade within 1 week. Keep refrigerated. Last edited by a moderator: Feb 15, 2008
1 quart vegetable oil 1 quart olive oil 2 1/2 cups cider vinegar 1 1/4 cups lemon juice (fresh) 1/4 cup soy sauce 4 ounces garlic, finely minced 2 ounces dried tarragon 1/3 cup dijon mustard 2 teaspoons salt 1 teaspoon black pepper Yield: 3 quarts 1. Using a wire whip, whisk together all ingredients. 2. Use to marinate vegetables before roasting or to season steamed vegetables. Notes: Use marinade within 1 week. Keep refrigerated.