Mix all ingredients in cruet or medium bowl. Reserve 1/4 cup of the marinade; refrigerate.

Pour remaining marinade over 1 to 1 1/2 pound meat, poultry, seafood or vegetables; cover. Refrigerate to marinate. Drain; discard marinade. Cook as desired, basting with reserved 1/4 cup marinade. Makes 1 cup marinade. Marinating times: Beef-4 hours or overnight. Chicken-1 to 4 hours. Seafood and/or vegetables-30 minutes to 1 hour.