Provençal Marinade

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Try this rosemary and white wine marinade with lamb, pork or chicken.

Provençal Marinade

Makes: About 3/4 cup marinade, enough for 2 to 2 1/2 pounds lamb, pork or chicken

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  • 1/2 cup dry white wine
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons Dijon mustard
  • 2 teaspoons finely chopped fresh rosemary
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste


  1. Whisk wine, lemon juice, oil, mustard, rosemary, garlic, salt and pepper in a small bowl.


Per teaspoon: 10 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 0 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 43 mg sodium; 4 mg potassium.

Carbohydrate Servings: 0

Exchanges: free food

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