Recipe - Basic White Wine Marinade

2 cup Dry white wine (chardonnay;
sauvignon blanc or
riesling)
One half cup Olive oil
3 Shallots; peeled, cut or sliced up
One half teaspoon Each: salt; ground white
pepper

Chicago Tribune

Preparation time: 10 minutes Yield: 2 One half cups

Combine ingredients in nonreactive bowl. Use to marinate 2 pounds of
poultry (no longer than 2 hours for boneless breasts), seafood (no longer
than an hour; 30 minutes for shrimp), veal or pork (no longer than 4
hours). Variations: Add 1 tablespoon dried oregano and 1 teaspoon lemon
zest. Or, for honeymustard marinade, add 2 tablespoons honey and 3
tablespoons Dijon mustard. Add up to 2 teaspoons chopped fresh herbs such
as basil, thyme or rosemary. Posted to TNT Prodigy's Recipe Exchange
Newsletter by Rrairie@aol.com on Aug 27, 1997