Garlic-Red Pepper Marinade

Marinades

3/4 cup Safflower oil
1/4 cup Dijon mustard
1/4 cup Garlic; minced
3 tablespoons Red wine vinegar
1 1/2 teaspoons Crushed red pepper
1/2 teaspoon Salt

Combine all the ingredients in a non-reactive bowl. Use or cover tightly and refrigerate for up to 1 week. Makes 1 1/4 cups. Use with meats, poultry, fish and shellfish.