shake · marinade
★ STARRED KITCHENPrep 5 minGirolles Marinade
Independent adaptation of a publicly published Philippe Mille recipe. Not affiliated with, sponsored by, or endorsed by Philippe Mille.
MARINADE · CHANTERELLES OR MUSHROOMS
In the published recipe, this is the marinade for chanterelle mushrooms (girolles).
Philippe Mille's marinade for chanterelle mushrooms.
Ratio
Ingredients
- Waterabout ½ cup (130 ml)
- Red Wine Vinegarabout ½ cup (139 ml)
- Olive Oil6 Tbsp (88 ml)
Method
- Pour to the lines in order (bottom → top): RED WINE VIN, WATER, OLIVE OIL.
- Cap the jar and shake until emulsified.
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You found this recipe once. On a PantryFlex jar it's printed in glass. The same pour marinates tonight's protein and doubles as a finishing sauce tomorrow, no extra measuring.
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Provenance
Philippe Mille. French / Champagne. Cited awards include: Michelin (Les Crayères); Relais & Châteaux Grand Chef.
Originally published as Marinade Girolles (Eau–Vinaigre–Huile).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.7× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Philippe Mille / Gourmetpedia Les Crayères (published as “Marinade Girolles (Eau–Vinaigre–Huile)”). Full citation lives in Provenance.
Can I use it as a marinade and a sauce?
Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.