End-of-Summer Marinade

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Yield
Makes 10 servings
Tara Bench
September 2006
RECIPE BY Real Simple

Ingredients

  • 1/3 cup barbecue sauce
  • 3/4 cup white wine
  • 2 tablespoons red or white wine vinegar
  • 3 cloves crushed garlic
  • 4 fresh thyme sprigs, coarsely chopped
  • 3 fresh rosemary sprigs, coarsely chopped

Nutritional Information

  • Calories 25
  • Caloriesfromfat 1%
  • Fat 0g
  • Satfat 0g
  • Cholesterol 0mg
  • Sodium 72mg
  • Carbohydrate 2g
  • Fiber 1g
  • Sugars 2g
  • Protein 1g

How to Make It

In a bowl, combine the barbecue sauce, wine, vinegar, garlic, thyme, and rosemary.

TO use, add steaks, pork chops, or chicken to the marinade, cover, and refrigerate for up to 8 hours.

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