Wine and Herb Marinade

Wine and Herb MarinadeRecipe
James Carrier

Notes: If marinating fish, poultry, or pork, use white wine and white wine vinegar; for beef or lamb, use red. The recipe can be multiplied for larger batches; cover and chill up to 1 week.


Makes about 2/3 cup, enough for 1 to 1 1/2 pounds meat, poultry, or fish

Recipe from



1/3 cup dry white or red wine (see notes)
3 tablespoons white or red wine vinegar
2 tablespoons minced shallots
1 tablespoon olive oil
1 tablespoon sugar
1 tablespoon minced garlic
1 tablespoon dry mustard
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
3/4 teaspoon salt
1/4 teaspoon pepper


In a small container, mix wine, vinegar, shallots, olive oil, sugar, garlic, mustard, oregano, basil, marjoram, salt, and pepper.