Provence Marinade
Marinades are acid-oil blends that not only flavour but also tenderize.
Servings: 1/3 cup (75 mL)
Ingredients:
-
1/4 cup (50 mL) dry red wine
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) herbes de Provence
1 tbsp (15 mL) red wine vinegar
2 cloves garlic, minced
1 shallot, minced
1/5 tsp (1 mL) each salt and pepper
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.)
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
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