Provence Marinade

By The Canadian Living Test Kitchen

15 people added this to their Recipe Box

This recipe makes 1 1/3 cup (75 mL) servings

Marinades are acid-oil blends that not only flavour but also tenderize.

Ingredients

1/4 cup dry red wine 1/4 1/4cup cupdry red wine
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 tbsp herbes de Provence 1 1tbsp tbspherbes de Provence
1 tbsp red wine vinegar 1 1tbsp tbspred wine vinegar
2 cloves garlic , minced2 2cloves garlic, minced
1 shallot , minced1 1shallotshallots, minced
1/5 tsp salt 1/5 1/5tsp tspsalt
1/5 tsp pepper 1/5 1/5tsp tsppepper

Preparation

Combine red wine, olive oil, herbes de Provence, vinegar, garlic, shallot, salt and pepper.

For 4 to 6 servings boneless skinless chicken breasts, pork tenderloins or salmon fillets (1-1/2 lb/750 g), add to desired marinade; cover and refrigerate salmon for 30 minutes, chicken and pork for 4 hours. (Make-ahead: Refrigerate chicken and pork for up to 24 hours.)

Additional information : Tip: To omit alcohol, replace wine with 2 tbsp/25 mL each red wine vinegar and water.

Source : Canadian Living Magazine: June 2006

Keywords : Condiments/sauces; Red wine; Garlic; Make-Ahead;

Red Wine Marinade

Marinades usually contain an acidic ingredient, such as vinegar, that helps tenderize as it...

Red Wine Garlic Marinade

Marinades are usually acid-oil blends used not only to flavour but also to tenderize meats. Use...

Spiced Whole Cranberry Sauce

Cooking the cranberries in a spiced syrup keeps them whole and gives the sauce a more interesting...

Cabernet Franc Wine Jelly

Fresh thyme accentuates the herbaceous notes of Cabernet Franc. This gift makes a wonderful...

Slow Cooker Butter Chicken

We've married our sumptuous butter chicken recipe with the ease of the slow cooker to create the ultimate Slow Cooker Butter Chicken. Food director Annabelle Waugh walks you through the steps in this video for a restaurant-worthy dinner every time.