No-Stick Grilling Marinade for Vegetables

4 Egg Yolks

1 Tbl Yellow Mustard

1/4 cup Balsamic Vinegar

1 cup Canola Oil

1 cup Light Olive Oil

Warm water as needed

2 Tbl Lawry’s Season Salt

2 Tbl Garlic Powder

2 Tbl Onion Powder

1 Tbl Lemon Pepper Seasoning

1 Tbl Celery Salt

1/2 tsp Black Pepper, freshly ground

Place the egg yolks, mustard, and vinegar in a food processor. Blend on medium speed for 1-2 minutes.

Slowly drizzle oils into the mixture, one tablespoon at a time. If the marinade becomes too thick, add 1-2 tablespoons of warm water. Once all of the oil has been incorporated, add seasoned salt, garlic powder, onion powder, lemon pepper, celery salt, and black pepper until incorporated.

Store covered in the refrigerator until needed.

Yield: 2 1/2 cups