2 garlic cloves, crushed
1/4 c. olive oil
1 tsp. rosemary leaves, crushed
1/2 tsp. dry mustard
2 tsp. soy sauce
1/4 c. wine vinegar
1/4 c. sherry or apple juice

Cook and stir garlic in oil; add rosemary, mustard, and soy sauce. Remove from heat and stir in vinegar and sherry. Yield: 3/4 cups.