Basic white wine marinade

Yield: 1 Servings

Measure Ingredient
2 cups Dry white wine (chardonnay; sauvignon blanc or riesling)
½ cup Olive oil
3 Shallots; peeled, sliced
½ teaspoon Each: salt; ground white pepper

Chicago Tribune

Preparation time: 10 minutes Yield: 2½ cups Combine ingredients in non-reactive bowl. Use to marinate 2 pounds of poultry (no longer than 2 hours for boneless breasts), seafood (no longer than an hour; 30 minutes for shrimp), veal or pork (no longer than 4 hours). Variations: Add 1 tablespoon dried oregano and 1 teaspoon lemon zest. Or, for honey-mustard marinade, add 2 tablespoons honey and 3 tablespoons Dijon mustard. Add up to 2 teaspoons chopped fresh herbs such as basil, thyme or rosemary. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@... on Aug 27, 1997

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