No-Stick Marinade for Poultry

4 Egg Yolks

1 Tbl Creole 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

1 Tbl White Pepper

2 Tbl Lemon Pepper Seasoning

2 Tbl Celery Salt

Place the egg yolks, Creole 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, white pepper, lemon pepper, and celery salt until incorporated.

Store covered in the refrigerator until needed.

Yield: 2 1/2 cups