Wine and Herb Marinade

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

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.

James Carrier

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.

Nutrition Facts

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Wine and Herb Marinade