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.
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.
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