Ingredients for Auberge French Lavender Marinade For Beef Lamb Or Chicken
- 1/2 cup olive oil
- 1 tablespoon honey
- 1 teaspoon culinary lavender essence (or 1 tablespoon lightly crushed fresh lavender flowers)
- 2 cloves garlic (minced)
- Lemon (not found in recipe)
- 1/2 teaspoon salt, 1/4 teaspoon black pepper
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Auberge French Lavender Marinade For Beef Lamb Or Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Auberge French Lavender Marinade For Beef Lamb Or Chicken
- In a medium bowl, whisk together 1/2 cup olive oil, 1/4 cup red wine vinegar, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon culinary lavender essence (or 1 tablespoon lightly crushed fresh lavender flowers), 2 cloves garlic (minced), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Place your chosen meat (approximately 1.5 lbs) in a resealable bag or shallow dish. Pour the marinade over the meat, ensuring it's fully coated.
- Marinate for at least 2 hours in the refrigerator, or preferably overnight for maximum flavor and tenderness.
- Preheat your grill, broiler, or oven to the appropriate temperature for your chosen meat. Remove meat from marinade (reserve marinade for basting, if desired).
- Cook meat to your desired doneness, basting occasionally with reserved marinade. Use a meat thermometer to ensure it reaches a safe internal temperature.
- Let the meat rest for 5-10 minutes before slicing and serving. Enjoy your taste of Provence!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
6g
Carbs
0g
