Basic marinade for tenderizing and seasoning beef, lamb, or chicken. Sufficient for about 3 pounds meat.
- 1 cup olive oil (or half olive, half canola) Add to list
- 1/2 cup good vinegar (apple cider, balsamic, red or white wine styles) or part lemon juice Add to list
- 2 to 4 cloves garlic, pressed Add to list
- 2 to 3 tablespoons fresh herbs, minced (such as parsley, tarragon, chives, or rosemary, thyme and marjoram) — if using dry herbs, reduce to 3 to 4 teaspoons Add to list
Combine all ingredients and whisk.
Recipe by, former PCC Nutrition Education Manager
Source: Sound Consumer April 2002