Yield: 1 pint (480 milliliters)
Vegetable oil - 10 ounces
Cider Vinegar - 5 fluid ounces
Worcestershire sauce - 1 fluid ounce
Brown sugar - 1 tablespoon
Dry mustard - 2 teaspoons
Tabasco sauce - 1 teaspoon
Garlic powder - 1 teaspoon
Onion powder - 1 teaspoon
Garlic cloves, minced - 2 each
1. Mix together all ingredients. Pour over meat or fish. Refrigerate until service.
So I made this thing. Maybe it's because I'm not a fan of vinegar or of mustard, but I didn't like it. Who knows, maybe I didn't make it right. It definitely smelled strongly of vinegar but I remember using the right quantities. I did keep my chicken marinating in it for a couple days so maybe that was a bad move. In any case... I'll be paying attention more next time.
Cider Vinegar - 5 fluid ounces
Worcestershire sauce - 1 fluid ounce
Brown sugar - 1 tablespoon
Dry mustard - 2 teaspoons
Tabasco sauce - 1 teaspoon
Garlic powder - 1 teaspoon
Onion powder - 1 teaspoon
Garlic cloves, minced - 2 each
1. Mix together all ingredients. Pour over meat or fish. Refrigerate until service.
So I made this thing. Maybe it's because I'm not a fan of vinegar or of mustard, but I didn't like it. Who knows, maybe I didn't make it right. It definitely smelled strongly of vinegar but I remember using the right quantities. I did keep my chicken marinating in it for a couple days so maybe that was a bad move. In any case... I'll be paying attention more next time.
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