What is my uncle's Provencal marinade mix?

My Provençal marinade sp ice blend is a blend of spices and herbs that I dedicate to my uncle. It reminds me of my childhood and the great family barbecues.

This blend for marinade and barbecue is composed of 8 ingredients that together bring freshness and character to your summer dishes and grills.

By combining mustard, garlic, chilli pepper and tomato, I have tried to give your grilled dishes a striking, spicy flavour with a round acidity.

The combination of thyme and marjoram will give your grilled dishes the Provencal flight that you expect, you will be transported directly to the heart of the garrigue.

The harvest of herbs

Aromatic plants are harvested at dawn, while dew is still present on their leaves. Previously, they were harvested in the wild. Today, their cultivation has intensified.

Did you know that? The term "Herbes de Provence" is not an appellation. This is why most of the blends of Provençal herbs do not come from the South of France, but from other countries in Europe, North Africa and Asia (especially China).

The differences between bouquet garni and Provençal marinade spice mixes

The bouquet garni is a blend of dried herbs left on branches. My spice blend for Provençal marinades contains some of the aromatic plants present in a bouquet garni, but minced: thyme, rosemary, garlic..

The origins of herbs

The herbs in my Italian spice blend have their origins in Asia and the Mediterranean basin.

The ingredients that make up my Uncle's Provençal marinade spices have been discovered by the greatest civilizations:

• Mustard: The first traces of mustard date back to antiquity. This plant was then cultivated by the Greeks and Romans. It will appear in the 13th century in France.
• Garlic: The origins of garlic go back nearly 5,000 years. Its harvest extended from the lands around the Caspian Sea to China and Kazakhstan.
• Chilli: An aromatic native to Mexico already present in 7,500 B.C. It brings to aromatic plant blends a spiciness that ranges from mild to intense depending on the variety incorporated into the spice blend.
• Tomato: The tomato finds its origins in South America, particularly in Chile. It was exported to Europe by the Spanish conquistadors and became part of Italian cuisine in the 16th century.
• Rosemary: An aromatic plant native to the Mediterranean region. It adds flavour to table wines and works wonders to flavour game, fish, meat..
• Marjoram: an aromatic plant from Asia Minor which is used in the composition of several blends for meats, salads, but also serves to spice up tea.
• Thyme: An aromatic plant native to Portugal or Spain where it grows wild. Perfect for flavouring meats, game, cheese..

Other uses of aromatics

In addition to their use in the kitchen, aromatic plants are indispensable in a garden. They contribute to biodiversity and help vegetables grow well. Some of them have a strong smell that keeps pests away: lemongrass, basil, mint, lavender...

Others, on the contrary, have a smell that attracts insects: thyme, rosemary, sage... Planted away from vegetables, they help to protect them.

How do I use my uncle's Provencal marinade mix in the kitchen?

Ready to use and made up of ingredients in perfect proportions, this blend will be your ideal ally to prepare tasty marinades with Mediterranean notes that are as powerful as they are mild in the mouth.

Beyond the aromas, marinating your meats will also make them much more tender and will be savoured with even more delectation.

How to use this Mon Oncle Provencal Marinade Mix?

It's very simple, for 500 GR of meat or fish, you just need to mix 10 grams of this blend with 20 grams of water and 20 grams of vegetable oil (rapeseed or olive will give you the best results).

All you have to do is place your piece of meat or fish (or your vegetables!) at the bottom of a hollow container and pour your marinade over it. Cover and place in a cool place for at least 3 hours (ideally 24 hours for pieces of meat and a little less for fish, due to the natural tenderness of its flesh). Grill, it's ready!

You can also use it as a coating for your meat by applying this dry mixture all around your piece of meat or fish to be grilled.

This mixture can also be perfectly combined with the sauce of a simmering dish.

Our recipe ideas with this Provençal marinade spice mix

Do you want to make unique marinades for your meats? I propose you to bring Provence to your table with these 3 recipes flavoured with my Provencal marinade spices.

The starter : Goat's cheese slices with the flavours of Provence

A simple and tasty appetizer! Marinate your fresh goat's cheese for 6 hours in an equal mixture of water and olive oil to which you will have added 10 grams of my Provençal spice mix.

Slice large slices of bread and add the cheese. Garnish with some young shoots, pine nuts and a few pieces of apricots. Add a touch of oil flavored with my Provençal marinade spices. Enjoy!

The dish: Marinated prime rib of beef

A treat for meat lovers! Add 10 GR of my marinade mix in 20 ml of water and 20 ml of oil. Coat your prime rib with this flavored oil. Leave to marinate for 12 hours in a cool place. Take your meat out of the fridge 1 hour before cooking.

Heat your frying pan over high heat. Sear your meat for 3 minutes on each side. Wrap it in aluminum foil for 15 minutes. Serve! You'll have a juicy prime rib that's as juicy as you want it to be and with an exceptional taste.

How do I store my marinade spice blend?

This blend of Provençal sp ices is delivered to you in a fresh packet. You can keep your marinade spices in this bag as long as you close it tightly between each use. Keep all your spices dry and away from light. They will keep all their flavours for many months.