1 cup vegetable oil
1 cup white wine vinegar
1/3 cup soy sauce
1/4 cup garlic mustard
1 dash hot pepper sauce
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon ground black pepper
2 teaspoons dried basil
1/2 teaspoon dried rosemary
1 teaspoon dried rosemary
1 teaspoon dried basil
1/4 teaspoon dried sage
1/8 teaspoon dried sage
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon dried sage
1/2 teaspoon dried thyme
1/8 teaspoon dried rosemary
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
In a medium saucepan bring 1 cup oil to a boil. Reduce heat, cover and simmer 15 minutes.
Remove from heat and let stand 2 hours. Combine vinegar, soy sauce, garlic mustard, hot pepper sauce, black pepper sauce, thyme, rosemary, ground black pepper, salt, thyme and rosemary. Mix thoroughly.
Stir all ingredients into marinade and marinate on medium heat for 20 minutes.
Remove marinated marinade from marinade and pour mixture into a 5 quart plastic container. Seal container and refrigerate overnight. Remove marinade from marinade and let sit overnight. Use a metal spatula to force marinade into plastic container.
Preheat oven to 350 degrees F (175 degrees C).
Remove plastic lid of marinade plastic container. Remove marinated marinade from container, holding tightly in plastic container. Place container in preheated oven and bake for 1 hour.
⭐ ⭐ ⭐ ⭐ ⭐