Recipe - White Wine Marinade

1 Three fourths cup Dry White Wine
One half cup Lime Juice; Freshly Squeezed
1 One half teaspoon Mustard Powder
1 md Red Onion; Sliced 1/4" Thick
One half cup Olive Oil
Salt And Pepper; To Taste

Combine all ingredients in a non reactive bowl. Cover, and refrigerate over
night to allow flavors to meld. Then add meat to the bowl, covering all
sides with the marinade, and then recover and allow to marinate for at
least 3 to 4 hours in the refrigerator. Or, I prefer to add the meat and
marinade to a zip lock bag and refrigerate. This way seems to coat the meat
better.

This marinade can be used with fish, poultry, fowl, pork, or veal. When
marinating fish, chickens, or fowl, do not let it marinate more than the 3
to 4 hours or else it will start to "cook" the meat. The pork and veal can
be left up to 24 hours in the marinade with no problems.

Recipe by: Rock McNelly

Posted to bbqdigest by PhantomBBQ@aol.com on Sep 4, 1998, converted by
MM_Buster v2.0l.