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James Carrier Photo by: James Carrier

Wine and Herb Marinade

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.

This recipe goes with Grilled Marinated Meat

Sunset JULY 2002

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

Ingredients

  • 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

Preparation

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

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Wine and Herb Marinade recipe

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