LEMON-PEPPER MARINADE

In a small bowl, combine 1/2 cup fresh lemon juice, 1/4 cup Dijon mustard, 1 tablespoon olive oil, 1 tablespoon sugar, 1 tablespoon crushed black pepper and 1 teaspoon salt. Use 1/2 cup to marinate shrimp, swordfish, tuna, chicken or vegetables. Reserve remaining marinade for basting.

Makes about 1 cup, for 4 to 8 servings.

[Eating Well, July/August 1998]