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.
1 bottle (about 3 ½ cups) dry red or white wine
½ cup olive oil
1 yellow onion, finely chopped
¼ cup chopped fresh flat-leaf parsley
2 large garlic cloves, minced
1 Tablespoon chopped fresh thyme, rosemary or tarragon (or 2 tsp. dried herb of choice)
1 teaspoon salt
½ teaspoon pepper
- In a large bowl, whisk together all ingredients.
- Use immediately to marinate meat or refrigerate in a tightly covered jar for up to 2 days.
Makes about 5 cups, enough for a large roast, leg of lamb or whole chicken.
Adapted from Williams-Sonoma Kitchen Library Series, Grilling, by John Phillip Carroll (Time-Life Books, 1992)