Rating: 5 stars
3 Ratings
  • 5 star values: 3
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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.

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Credit: James Carrier

Recipe Summary test

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

Ingredient Checklist

Directions

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

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