Herb Marinade

4 tbs oil
6 tbs clear honey
150 ml (1/4 pint) wine vinegar
1 tbs Schwartz Herbes de Provence
2 tsp Schwartz Onion Salt
1 tsp Schwartz Garlic Granules

Combine all the ingredients thoroughly and pour over the chosen meat. Cover and place in a refrigerator overnight.

Remove the meat before grilling and use the remaining marinade as a sauce to baste the meat during cooking.

N.B. The marinade is particularly suitable for poultry and fish.

Makes approx 300ml..

Many thanks to Schwartz for letting us use this recipe.