Andrew Schloss, David Joachim

Mignonette Marinade and Mop

Preparation info
  • Makes about

    1½ cups

    • Difficulty

      Easy

    • Ready in

      5 min

Appears in
Mastering the Grill: The Owner's Manual for Outdoor Cooking
Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

  • About

Mignonette is French for a cracked peppercorn, and the flavor of freshly bruised pepper is the raison d’être of this marinade, which is delicious with seafood, chicken, and light meats. It can also be used as a dip or table sauce.

Ingredients

  • 1 cup white wine
  • 1 cup diced onion
  • 1 tablespoon

Method

Directions

  1. Cook the white wine and onion in a medium skillet over medium-high heat until the liquid is reduced to ¼ cup. Remove from the heat and cool.
  2. Combine the cooled onion-wine mixture and the remaining ingredients in a gallon-size zipper-lock bag; seal and shake.
  3. Put the bag in a bowl just large enough to hold it snugly. Open the bag a