Wine and Herb Marinade

By cprzybyl

Notes: If marinating fish, poultry, or pork, use white wine and white wine vinegar; for beef or lamb, use red. The recipe can be multiplied for larger batches; cover and chill up to 1 week.
This recipe goes with Grilled Marinated Meat
Yield: Makes about 2/3 cup, enough for 1 to 1 1/2 pounds meat, poultry, or fish

Ingredients

• 1/3 cup dry white or red wine (see notes)
• 3 tablespoons white or red wine vinegar
• 2 tablespoons minced shallots
• 1 tablespoon olive oil
• 1 tablespoon sugar
• 1 tablespoon minced garlic
• 1 tablespoon dry mustard
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 1
Adapted from find.myrecipes.com

Preparation

Step 1

In a small container, mix wine, vinegar, shallots, olive oil, sugar, garlic, mustard, oregano, basil, marjoram, salt, and pepper.