All-Purpose Cooked Marinade

Name: All-Purpose Cooked Marinade
Yield: NFR—8 cups
Cuisine: French
Ingredients: 2 tablespoons pure olive oil; 2 shallots, sliced; 1 medium-size carrot, sliced; 2 medium-size yellow onions, sliced; ¼ celery rib (optional), sliced; 2 tablespoons chopped parsley stems; 6 cups dry white wine or 5 cups dry red wine plus 1 cup white wine; 6 cups dry white wine or 5 cups dry red wine plus 1 cup white wine; 6 cups dry white wine or 5 cups dry red wine plus 1 cup white wine; 1 small Mediterranean bay leaf, crumbled; 1 large sprig fresh thyme, chopped; 2 cloves; 6 white peppercorns, cracked; 1 ounce Cognac, Armagnac, malt whisky, or bourbon of your choice; 1 ounce Cognac, Armagnac, malt whisky, or bourbon of your choice; 1 ounce Cognac, Armagnac, malt whisky, or bourbon of your choice; 1 ounce Cognac, Armagnac, malt whisky, or bourbon of your choice; 1 ounce dry Sercial Madeira; 1 ounce dry fino sherry; 1 ounce white port

Preparation info

NFR—
8
cups

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Any part of this marinade not used can be stored in a sterilized glass jar and frozen for up to one year for later use. Notice the ratio of 1 part white wine to 5 parts red wine used for a red wine marinade. Vinegar is often used but in the small quantity of 1 part vinegar—or even less—to 6 parts wine. The herbs and aromatics indicated are passe-partout (“good for every use”) herbs which can be used with any meat without problem. If you feel like using other herbs, such as rosemary a

Ingredients

Europe
France
Garnish
Gluten-free
Vegan

Ingredients

Method