1 1/2 c. salad oil
3/4 c. soy sauce
1/4 c. Worcestershire sauce
2 tbsp. dry mustard
2 tsp. salt
1 1/2 tsp. parsley flakes
1 tbsp. fresh pepper
1/2 c. wine vinegar
1 clove garlic, crushed
1/3 c. teriyaki sauce
1/2 c. honey

Put in blender 30 to 40 seconds. Store in tightly covered container in refrigerator. Keeps forever. Use for beef, lamb, shrimp, vegetables. Yields: 3 1/2 cups.