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Red or White Wine Marinade

Red or White Wine Marinade
This recipe can be made with red wine for beef and lamb or white wine for poultry. Large roasts and whole chickens can marinate for 1 to 3 days; the longer they marinate, the more flavor they will gain.
Prep Time: 2 minutes
Cook Time: 0 minutes
Servings: 12 Makes about 5 cups, enough for a large roast, leg of lamb or whole chicken.


  • 1 bottle (about 3 1/2 cups) dry red or white wine
  • 1/2 cup olive oil
  • 1 yellow onion, finely chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 large garlic cloves, minced
  • 1 Tbs. chopped fresh thyme, rosemary
      or tarragon, or 2 tsp. dried herb of choice
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper


In a large bowl, whisk together the wine, olive oil, onion, parsley, garlic, thyme, salt and pepper. Use immediately or refrigerate in a tightly covered jar for up to 2 days.
Adapted from Williams-Sonoma Kitchen Library Series, Grilling, by John Phillip Carroll (Time-Life Books, 1992).