Name: White Wine Marinade for Seafood
Yield: Makes About ¾ Cup
Cuisine: France
Ingredients: 2 bay leaves; ½ cup dry white wine or white vermouth; 3 tablespoons fresh lemon juice; ¼ cup extra-virgin olive oil; 2 sprigs fresh rosemary, or 1 tablespoon dried rosemary; 3 tablespoons chopped fresh flat-leaf parsley; ½ teaspoon freshly ground black pepper; 1 teaspoon salt; 2 cloves garlic, thinly sliced; ½ medium-size onion, thinly sliced

Preparation info

Makes About
¾ Cup

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Here’s a simple white wine marinade that’s good for any seafood. To give it an Asian accent, substitute sesame oil for the olive oil and sake or mirin for the white wine. Marinate the seafood, covered in the refrigerator, one to two hours.

Ingredients

½ cup dry white wine or white vermouth
¼ cup extra-virgin olive oil
3

Europe
France
Gluten-free
Mediterranean

Method

Combine the white wine, olive oil, lemon juice, parsley, rosemary, bay leaves, onion, garlic, salt, and pepper in a small bowl and whisk to mix. Use this marinade within an hour of preparing.

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Ingredients

Method

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