Mix well and let meat marinate in it for at least 4 hours or even overnight in the fridge.
The note on the clipping says that :( I use only one marinade for all my meats even kababs.)
I say experiment and have a few favourites for variety. I have found that this also makes a lovely sauce if you bake the meat in the marinade in the oven but make sure it is very lean with no fat and if chicken no skin. If you grill or baebeque the meat then you can simmer the marinade in a saucepan and thicken slightly with a just a little cornflour mixed with water. I dont add wine, port or sherry when I have made this.
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|Serving Size: 1 Serving (105g)|
|Recipe Makes: 4|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 156.6mg||5 %|
|Potassium 151.5mg||4 %|
|Total Carbohydrate 34.5g||10 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 34.4g|
|Protein 0.4g||1 %|
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Calories per serving: 180
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