Marinade
The miracle ingredient
- For all your marinades, use the ‘Garrigue vinegar’ reflex! Place the ingredients to be marinated in a dish and cover with marinade. Cover with cling film and leave to marinate in the fridge from one hour to the evening before!
- For vegetables: mix garrigue vinegar with olive oil, salt, pepper, some fresh herbs and a little garlic.
- For meat: mix garrigue vinegar with spices such as Espelette pepper or paprika, red onion, coarse salt and black pepper.
- For the fish: mix the garrigue vinegar with slices of lemon, sprigs of thyme and tarragon, fleur de sel with Nepalese pepper, and some finely chopped shallots.
- Keep the marinade when cooking and feel free to use it to baste the ingredients while cooking!