Dry white wine (chardonnay; sauvignon blanc or riesling)
1/2 Tasse
olive oil
3
Shallots; peeled, sliced
1/2 Teelöffel
Each: salt; ground white pepper
die Zubereitung:
Chicago Tribune
Combine ingredients in non-reactive bowl. Use to marinate 2 pounds of poultry (no longer than 2 hours for boneless breasts), seafood (no longer than an hour; 30 minutes for shrimp), veal or pork (no longer than 4 hours).
zest. Or, for honey-mustard marinade, add 2 tablespoons honey and 3 tablespoons Dijon mustard. Add up to 2 teaspoons chopped fresh herbs such as basil, thyme or rosemary.
