Information
Total time: under 15 minutes
Skill level: Easy
Cost: Moderate
Yield: About 1 cup
Ingredients
- ½ cup California Cabernet Sauvignon or Merlot
- ¼ cup extra virgin olive oil
- 1 tablespoon minced garlic
- 1 tablespoon Dijon mustard
- 2 teaspoons ground coriander
- 1 teaspoon dried thyme
- 1 teaspoon salt
Directions
Combine all the ingredients in a medium bowl and whisk well to blend thoroughly (emulsify). Use immediately or refrigerate for up to 1 day before using it to marinate the quail or other poultry.
Nutritional Information
Nutrients per serving
Nutritional information is based on 16 servings.
38 kcal
0 % daily value
0 % daily value
0 % daily value
7 mg
1 mg
0 g
0 g
0 g
1 g
0 mg
447 mg
0 g
3 g
1 % daily value