As I explain in my article on the science and myths of marinades, they don’t penetrate most foods very far. The exceptions are seafood and vegetables. This one is based on a wonderful, herby salad dressing that my wife created. I have added more salt to to make it into a brinerade. Best of all, it allows the flavor or seafood and veggies to come through without burying them under strong flavors. Click here to see how to use it to make wonderful Tuscan style ribs. Elegant.
- Combine the vinaigrette, salt, and water. I keep it in a bottle in the fridge for months. Shake well before using.