1/2 c. McCutcheon’s Vidalia Onion Mustard
2 T. grainy mustard, or hot mustard
2 T. white vinegar (can use any white, white wine or rice vinegars)
2 T. soy sauce
2 cloves garlic, minced
1 T. fresh rosemary leaves, chopped
Sea salt and cracked black pepper to taste
Whisk together all ingredients. Let sit at room temperature for 30 minutes before using. Makes an excellent marinade and glaze of seafood, pork, chicken or lamb.
Recipe courtesy of The Butcher Shoppe.