Marinades are acid-oil blends that not only flavour but also tenderize.
- Portion size 75 servings
- Credits : Canadian Living Magazine: June 2006
- 1/4 cup dry red wine
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon herbes de Provence
- 1 tablespoon red wine vinegar
- 2 cloves garlic minced
- 1 shallots minced
- 1/5 teaspoon salt
- 1/5 teaspoon pepper
MethodCombine 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.)