This mustard glaze recipe is wonderful with pork, turkey and even halibut.
- 75 ml (1/3 cup) vegetable oil
- 60 ml (4 tsp.) Dijon mustard
- 45 ml (3 tsp.) sugar
- 30 ml (2 tsp.) red wine vinegar
- 5 ml (1 tsp.) dry mustard
- 30 ml (2 tsp.) finely chopped fresh herbs such as sage and rosemary
Combine all ingredients. You may add additional ingredients according to preference.