1/2 cup dry white wine
3 tbsp olive oil or cooking oil
2 tbsp snipped fresh parsley
1 tbsp white wine Worchester sauce
1
tbsp snipped fresh sage, basil,
or marjoram,
1
tsp dried sage, basil, or
marjoram, crushed.
1/8 tsp pepper
Stir together the wine, oil,
parsley, white wine Worchester sauce, sage, basil or marjoram and
pepper in a small bowl. Pour over sea food or chicken in a plastic bag
set in a small bowl or shallow dish; close bag. refrigerate for 2 to 4
hours. Makes about 1 cup. Place meat and the grid, fire it up and ENJOY!
Marinades: Put the meat and marinade in a self-sealing bag, set the bag
in a shallow bowl or dish, turning the bag occasionally. Marinade in
the refrigerator, never at room temperature. For tenderizing, marinades
must contain an acid, such as vinegar or lemon.
