Red Wine Marinade

Name: Red Wine Marinade
Yield: Makes a generous quart
Cuisine: French
Ingredients: ½ cup carrots cut into 1-inch mirepoix; ⅔ cup leeks cut into 1-inch mirepoix (white and pale green part only); 1 bay leaf; 2 sprigs thyme; ½ cup onions cut into 1-inch mirepoix; 10 sprigs Italian parsley; 3 cloves garlic, smashed

Preparation info

Makes
a quart

Difficulty
Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

This marinade, used in several dishes, can also be made with white wine when appropriate—with veal, for example. Use a wine that is acceptable for drinking, such as a Cabernet Sauvignon or Sauvignon Blanc. Always cook off all the alcohol first, or the alcohol will begin to cook your meat.

Ingredients

One 750-ml bottle red wine

½ cup carrots cut into 1-inch mirepoix
⅔ cup leeks cut into 1-inch

Europe
France
Garnish
Vegan
Mediterranean
Gluten-free

Method

Place all the ingredients in a wide pot and bring to a boil. Tilt the pan away from the burner and carefully ignite the wine with a match. Allow the alcohol to burn off, then light it again. If there are no flames, the alcohol is gone. Cool the marinade, then pour over the meat and marinate for 8 to 24 hours.