Herb Mustard Marinade

From a George Foreman cookbook. They say it partners well with pork or lamb, but I will probably use it on chicken. Or pork.

• Ready In: 5 mins
• Yields: 1/2 cup

Ingredients

• 1⁄2 cup Dijon mustard
• 1⁄4 cup water
• 2  tablespoons olive oil
• 1  teaspoon dried thyme
• 1  teaspoon dried sage
• 1  teaspoon dried rosemary
• 1  garlic clove, minced

Directions

1. Combine all of the ingredients in a small bowl.
2. Store any unused marinade in the fridge for up to a week.