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