0:05

To Prep

5

INGREDIENTS

EASY

DIFFICULTY

27

SERVINGS

5

AVG RATING

(3 Members)

Thyme, mustard & white wine marinade

Ingredients
    • Method
    • Notes
    1. Step 1

      Whisk the oil, wine, thyme leaves, garlic and mustard in a bowl, or shake in a 375ml (1 1/2 cup-capacity) screw-top jar until well combined. Season with salt and pepper.

    Makes about 375ml (1 1/2 cups).

    Storage tip: Store the marinade in the bowl, covered with plastic wrap, or in a screw-top jar in the fridge for up to 1 week. Remove from the fridge 1 hour before using to bring to room temperature.

    Know-how: Coat chicken breast fillets in the thyme marinade. Place in the fridge, turning, for 2-4 hours before baking.

    Dry your excess thyme and just hang it upside down in a dry spot.

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