Grilled Garlic and Herb
about 1⁄2 cup
This marinade was designed for chicken, but works well on fish or pork as well. It will make enough for about two pieces.
- 1 tablespoon Dijon mustard
- 3 tablespoons sherry vinegar
- 1 tablespoon minced garlic
- 11⁄2 teaspoons Kosher salt
- 2 teaspoons Frontier® herbes de Provence
- 2 tablespoons extra-virgin olive oil
- In a large bowl, whisk together the mustard, vinegar, garlic, salt and herbes de Provence.
- Continue to whisk briskly while slowly adding the olive oil in a steady stream.
- Taste and adjust seasoning.
- Use as marinade immediately, or store refrigerated for up to one week. The flavor will change over the next day or two after the marinade is mixed. If storing before use, taste one more time before using, and adjust seasoning as needed.
- To use: Marinate a minimum of 1 hour per inch of thickness, or a maximum of 24 hours. Be sure to scrape off excess with a rubber spatula before placing meat or fish on the grill to minimize flare-ups.
Frontier Herbes de Provence
We're experts at blending the perfect Herbes de Provence blend. Season your grilled fair with this bouquet of aromatic Mediterranean spices which includes thyme, savory and organic lavender flowers.
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