Mix 6 teaspoons dry mustard with enough white wine to make a fairly thick paste. Add 6 preserved Kumquats, very finely diced, and 1 tablespoon of the syrup in which they were preserved. Blend thoroughly with 2 to 3 tablespoons soy sauce. For any barbecued meat.
© Al (Alex-Alexander) D. Girvan 1995. All rights reserved.
No comments:
Post a Comment