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.
Make This Recipe Part of Your Week
Add it to a free meal plan or jump straight to a shopping list—no account required.
Save It. Plan It. Shop It.
Ingredients
- 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
Add Ingredients to Shopping List
Use the servings and units above—your list will match what you see here. No account required.
Create Shopping ListLet's Cook
-
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
-
Step 2.
Let cool before using. The marinade will keep, covered and refrigerated, for up to 1 week.
Planning More Than One Meal?
Build a free week plan and get one consolidated shopping list. No account required to try it.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.