Red Wine Garlic Marinade
Marinades are usually acid-oil blends used not only to flavour but also to tenderize meats. Use overnight on marinating steaks to tenderize and on grilling steaks or chicken overnight. Or use for just a few minutes or up to 1 day to add flavour.
Ingredients
- 3 tbsp red wine or red wine vinegar
- 3 tbsp vegetable oil
- 4 garlic cloves, smashed
- 1 tbsp Dijon mustard
- 2 bay leaves, crumbled
- 1/2 tsp salt
- 1/2 tsp pepper
Preparation
In large bowl or shallow dish, whisk red wine, vegetable oil, garlic, Dijon mustard, bay leaves, salt and pepper. Add 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat or poultry; cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Source : Canadian Living Magazine: June 2003
- Keywords : Condiments/sauces; Make-Ahead; Red wine; Garlic; Dijon mustard;
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