Red Wine Marinade

Preparation info
  • Makes

    a quart

    • Difficulty


Appears in

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.


One 750-ml bottle red wine

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


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.