Chive and garlic marinade

Name: Chive and garlic marinade
Prep time: 10 min
Total time: 10 min
Yield: ¾ cup (180 ml)
Cuisine: Québécoise
Ingredients: ⅓ cup (80 ml) tamari (or soy sauce); ¼ cup (60 ml) olive oil; ¼ cup (60 ml) fresh chives, finely chopped; 4 garlic cloves, finely minced; 2 tbsp (30 ml) white wine vinegar; 1 tbsp (15 ml) honey; 1 tsp (5 ml) smoked paprika; ½ tsp (2.5 ml) freshly ground black pepper; ¼ tsp (1.25 ml) hot pepper flakes (optional)

Preparation 10 min
Servings ¾ cup (180 ml)
Freezing I do not suggest

Ads

Marinade

⅓ cup (80 ml) tamari (or soy sauce)
¼ cup (60 ml) olive oil
¼ cup (60 ml) fresh chives, finely chopped
4 garlic cloves, finely minced
2 tbsp (30 ml) white wine vinegar
1 tbsp (15 ml) honey
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) freshly ground black pepper
¼ tsp (1.25 ml) hot pepper flakes (optional)

Ads

Preparation

In a bowl, whisk all the ingredients together until the honey is fully dissolved.
To use it as both a marinade and a sauce, divide into two equal portions. Set one half aside in the fridge in a separate container. This will be the finishing sauce to pour over the cooked, sliced protein.
Pour the other half over your protein of choice in a dish or airtight bag, coat well, cover and refrigerate. Discard this portion after marinating, as it has been in contact with raw meat.