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.
Sunset JULY 2002
In a small container, mix wine, vinegar, shallots, olive oil, sugar, garlic, mustard, oregano, basil, marjoram, salt, and pepper.
Go to full version of