Wine Marinade
5m prep 5m cook 10m ready
Generous 2 cups Cooking the marinade evaporates much of the wine’s alcohol, which keeps the mixture from prematurely “cooking” meats. Red wine is excellent for red meat or game; white wine is better for fish, pork, and poultry.
Let's Cook
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Step 1.
Combine in a medium saucepan and simmer over medium-low heat for 5 minutes: 2 cups dry red or white wine; 1 small red onion, thinly sliced; 2 tablespoons vegetable oil; 2 garlic cloves, minced; 1 teaspoon fresh thyme leaves; 6 black peppercorns, cracked; 1 small bay leaf; (2 whole cloves); 1 teaspoon salt
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Step 2.
Let cool before using. The marinade will keep, covered and refrigerated, for up to 1 week.
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