Herbs de provence marinade
- Portion size: Makes 200ml marinade
- Hands on time less than 10 mins
- Difficulty: easy
This herbs de provence marinade recipe will bring a summer freshness to any fish, meat or chicken dish.
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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
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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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