2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Mix well, and freeze in 1/2 cup portions in freezer bags or containers.
Defrost in fridge overnight and use as desired.
Makes about 3/4 cup
foodnetwork.com
