White wine and herb marinade
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dry white wine |
| 1 | tablespoon | Chopped fresh rosemary or 1 1/2 teaspoons |
| ; dried | ||
| 1 | tablespoon | Chopped fresh oregano or 1 1/2 teaspoons |
| ; dried | ||
| 1 | tablespoon | Chopped fresh thyme or 1 1/2 teaspoons |
| ; dried | ||
| 1 | teaspoon | Fennel seeds; crushed |
| Grated zest of 1 lemon | ||
| 2 | Garlic cloves; crushed through a | |
| ; press | ||
| ½ | teaspoon | Salt |
| ½ | teaspoon | Hot red pepper flakes |
| ½ | cup | Olive oil |
Directions
In a medium glass or nonreactive bowl, whisk together all the ingredients, except the oil. Gradually whisk in the oil. Use immediately or cover with plastic wrap and store in the refrigerator for up to 1 day.
Yield: 1⅓ cups
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9163 Converted by MM_Buster v2.0l.
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