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.

Ingredients:

  • 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

Directions:

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).