Greek Marinade

Yield: about 1 1/2 cups

Ingredients

• 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

Instructions

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