White wine and herb marinade

Yield: 1 servings

Measure Ingredient
½ cup Dry white wine
1 tablespoon Chopped fresh rosemary or 1 1/2 teaspoons
\N \N ; dried
1 tablespoon Chopped fresh oregano or 1 1/2 teaspoons
\N \N ; dried
1 tablespoon Chopped fresh thyme or 1 1/2 teaspoons
\N \N ; dried
1 teaspoon Fennel seeds; crushed
\N \N Grated zest of 1 lemon
2 \N Garlic cloves; crushed through a
\N \N ; press
½ teaspoon Salt
½ teaspoon Hot red pepper flakes
½ cup Olive oil

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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