How to Make My wife's vinaigrette/meat and fish marinade!!! in 26 Minutes at Home

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, my wife's vinaigrette/meat and fish marinade!!!. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

The site owner hides the web page description. Vous êtes à la recherche d'une recette simple pour vos vinaigrettes et marinades? We use Stubbs Chicken Marinade on bake and BBQ chicken and Stubbs Beef Marinade on our steaks for delicious grill ribeye steak.

My wife's vinaigrette/meat and fish marinade!!! is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. My wife's vinaigrette/meat and fish marinade!!! is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have my wife's vinaigrette/meat and fish marinade!!! using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make My wife's vinaigrette/meat and fish marinade!!!:

1. Prepare 2 cups olive oil
2. Get 1/2 cup red wine vinegar
3. Prepare 1/4 cup Worcestershire sauce
4. Prepare 1/4 cup soy sauce
5. Prepare 1/4 cup Dijon mustard
6. Prepare 5 garlic cloves
7. Take 1 sm shallot or half a LG. One
8. Prepare Salt& Pepper
9. Get 1 Tequila or rum glass bottle

Note: In addition to using this vinaigrette as a dressing, try using it as a marinade for chicken, pork, or vegetables. Maple Balsamic Vinaigrette - Zesty dijon mustard, sweet maple syrup, and tangy golden balsamic vinegar lend bright flavors to this amazing Dressing. A classic vinaigrette salad dressing made with maple syrup and dijon mustard. A simple salt-free vinaigrette flavored with Italian seasoning and lemon juice.

Steps to make My wife's vinaigrette/meat and fish marinade!!!:

1. Gather all your ingredients!
2. Smash and mince your garlic super fine as well as your shallot. Maybe 100 or so rocks of the knife don't want it to get stuck in between your teeth "LOL" the finer the better.
3. Add your real fine minced garlic and shallot to a mixing bowl and add your rice wine vinegar and whisk!!!
4. Once mixed and well incorporated add your salt and pepper Dijon mustard and mix till all ingredients bind together "no lumps"
5. Now add your Worcestershire and soy sauce and whisk till incorporated.
6. Now we'll add the olive oil slowly and whisk the entire time your adding this is key to keep it from separating.
7. Once combined check flavors and add ingredients as needed we added a little of everything except the oil.
8. If you don't have a kitchen funnel maybe think about getting one. Makes life a little easier from stocks to getting rid of grease into a jar for easy disposal!! If you do not have one you can easily make one out paper or cardboard!!
9. Remove funnel cork and refrigerate. Since the vinegar content in this recipe and refrigerating after using the shelf life 4+ months. A 750 ml. Bottle will hold three cups actually a smidge more so that gives you some room for any added ingredients during taste testing.
10. Hope you all enjoy!!! Be safe out there!!!

Serve over a tossed salad, antipasto, or as a I get raves when I bring tossed salads to dinner parties because I also make my own dressing. This vinaigrette is quite easy, using staples from your pantry and doesn't use salt! Nothing like meat or fish fresh off the BBQ! For extra flavor, try this delicious #EVOO from Spain marinade. Serve this salad either cold or at room temperature.

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