French Marinade for Poultry

This is delightfully tart/sweet and savory with vermouth, herbs, and aromatic vegetables.

Makes: 2 cupsHands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Makes: 2 cups


  • ½ cup chopped onion
  • 2 cloves garlic, peeled and chopped
  • ½ cup chopped fennel bulb
  • 1 cup olive oil
  • 2 tsp. dry English mustard
  • ½ cup white vermouth
  • 1 tsp. Worcestershire sauce
  • 2 oz. white wine vinegar
  • 1 Tbsp. honey
  • 1 cup fresh basil leaves
  • 1 tsp. salt
  • 1 tsp. ground black pepper


  • In a medium-sized, nonreactive saucepan, sauté the onion, garlic, and fennel in olive oil.
  • Mix the mustard and vermouth together in a small bowl until smooth.
  • Place the vegetables, mustard mixture, and the rest of the ingredients in the bowl of a blender and whirl until smooth. Place in a cruet or jar. Will keep for a week.