Why you should be slathering Mayo on Your meat if you've ever done this thing Where you buy like a bottle of like Teriyaki sauce and you try and marinate Chicken in it and then you put it on the Grill and it just burns because it's so Sugary if you cut that teriyaki sauce With mayonnaise first it'll prevent it From burning it'll get the flavor to Sort of distribute nicely and evenly Over the chicken what I'm doing is I'm Taking Mayo here and to that I'm going To add some of my chimmy Cherry if you Were to say make a marinade with just Oil it would kind of run off and drip Off the chicken whereas the mayonnaise Is emulsified so it's thicker so really It gets all the flavors from that Marinade to stick exactly where it's Supposed to be so you get a lot more Flavor in there in the end let it sit at Least 4 hours up to 24 hours if I were To just marinate the chicken just in the Plain chimmy cherry and try and cook it On here it wouldn't have really stuck to The chicken but because the mayonnaise Is more viscous and because it has those Egg proteins that help everything firmly Stay in place get this really nice sort Of crusty coating on the chicken that Browns nicely keeps all the flavors in Place all in all a flavorful piece of Chicken
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..