Herbs de provence marinade

Name: Herbs de provence marinade
Yield: Makes 200ml marinade
Cuisine: French recipes
Ingredients: 1 tsp fennel seeds, crushed; 1 tbsp each chopped fresh rosemary, sage, oregano and thyme leaves; 200ml olive oil; 2-3 tbsp white wine vinegar

Easy
July 2007

Easy
July 2007

Makes 200ml marinade
Hands on time less than 10 mins

This herbs de provence marinade recipe will bring a summer freshness to any fish, meat or chicken dish.

Dairy-free

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Ingredients

1 tsp fennel seeds, crushed
1 tbsp each chopped fresh rosemary, sage, oregano and thyme leaves
200ml olive oil
2-3 tbsp white wine vinegar

1 tsp fennel seeds, crushed
1 tbsp each chopped fresh rosemary, sage, oregano and thyme leaves
200ml olive oil
2-3 tbsp white wine vinegar

Method

In a bowl, mix together the fennel seeds with the chopped fresh rosemary, sage, oregano and thyme leaves. Stir in the olive oil, white wine vinegar, to taste, and some salt and freshly ground black pepper

Method

In a bowl, mix together the fennel seeds with the chopped fresh rosemary, sage, oregano and thyme leaves. Stir in the olive oil, white wine vinegar, to taste, and some salt and freshly ground black pepper

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