Provence  Marinade

Author: Canadian Living

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

  • Portion size 75 servings
  • Credits : Canadian Living Magazine: June 2006

Ingredients

  • 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

Method

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.) 
Share X
Food

Provence Marinade

Login