WINE MARINADE
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.
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
Let cool before using. The marinade will keep, covered and refrigerated, for up to 1 week.