Use this recipe when making our Garlic-Marinated Chicken Cutlets with Grilled Potatoes.
- Yield: Makes 1 cup
Source: Everyday Food, July/August 2006
- 1/3 cup white-wine vinegar
- 1/4 cup Dijon mustard
- 2 teaspoons honey
- 1/2 cup olive oil
- Coarse salt and ground pepper
In a small bowl or jar, combine white-wine vinegar, Dijon mustard, and honey; season generously with coarse salt and ground pepper. Whisk or shake to combine. Add olive oil; whisk or shake again. Store in an airtight container or jar, and refrigerate, up to 2 weeks. Shake before using.