|Oils and Vinegars|
|by Jean-Francois Plante|
Oils and vinegars are too often regarded as a modest ingredient used only to sprinkle on salads.
Results 1 - 10 of 426 for oil vinegar marinade
Process all ingredients ... make a flavorful marinade, double the ... garlic and process in blender. To make a French vinaigrette, add 1 tsp. mustard.
Place steaks in a large baking dish. Pour marinade over; cover, refrigerate ... potatoes or potato salad. Process all ingredients in blender until smooth.
Place 1 1/2 to 2 lbs. round steak in a covered container (non-metallic). In a jar (or in a blender) combine ingredients and shake well or process ...
Combine all ingredients and mix well or blend in a blender. Makes about 3 1/2 cups. Can be drained from meat and re-used. Can be used for steak, ...
Combine soy sauce, honey, sherry, and vinegar, mix well. ... ginger. Stir in oil and onions. Pour marinade over beef or ... depending upon thickness of food.
Whisk together vinegar, mustard, salt ... being added). Drizzle oil in a thin, ... used as a marinade. For marinade, ... the flavor. Yield: About 2 cups.
The following is ... is a fresh herb-and-vinegar mixture used in ... Heat the olive oil in a medium-sized ... quarter of this marinade into a dish ... permission. All rights reserved.
Use for marinating ... Combine achiote paste, oil, vinegar, cumin, garlic, ... some of the marinade for basting, save ... fresh; discard any used marinade.
Combine all ingredients in a jar. Cover. Shake well. Chill. Shake well before pouring over meat for marinating. Marinate overnight.
Combine all ingredients. Chill. Yields 2/3 cup.
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