Red Wine 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.
Servings: 1/3 cup (75 mL)
Ingredients:
-
3 tbsp (50 mL) red wine or red wine vinegar
3 tbsp (50 mL) vegetable oil
4 cloves garlic, smashed
1 tbsp (15 mL) Dijon mustard
2 bay leaves, crumbled
1/2 tsp (2 mL) each salt and 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.)
Additional Information
Source
Canadian Living Magazine: June 2003
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