Greek Marinade recipe

1 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
3 cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons dried mustard
2 tablespoons dried oregano
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

Mix all marinade ingredients in a small bowll. Using a zip-top bag, pour over lamb, beef, poultry, shrimp or fish and marinate at least one hour in the refrigerator.

Makes about 1 1/2 cups.