Marinade

The miracle ingredient

1. 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!
2. For vegetables: mix garrigue vinegar with olive oil, salt, pepper, some fresh herbs and a little garlic.
3. For meat: mix garrigue vinegar with spices such as Espelette pepper or paprika, red onion, coarse salt and black pepper.
4. 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.
5. Keep the marinade when cooking and feel free to use it to baste the ingredients while cooking!

Tip: All our vinegars and balsamics will work for this recipe!

You don’t have the garrigue vinegar ? Find it in our shop