French Provencal Marinade

French Provencal Marinade

Good on a butterflied leg of lamb

Ingredients

1 fifth Beaujolais wine

¼ cup olive oil

2 tablespoons GravyMaster®

2 tablespoons dried rosemary leaves

2 teaspoons dried thyme leaves

1 teaspoon ground black pepper

¼ teaspoon dried sage leaves

3 cloves garlic, crushed

 

Directions

Combine all ingredients.  Makes about 4 cups marinade

 

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