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Herb Wine Marinade

Herb Wine Marinade recipe image
This vibrant Herb Wine Marinade is the secret weapon for transforming ordinary cuts of meat into restaurant-quality dishes. By combining crisp white wine with a trio of classic herbsâÂÂtarragon, rosemary, and thymeâÂÂyou create a deeply aromatic base that penetrates the fibers of chicken, pork, or beef. The addition of fresh garlic and vegetable oil ensures the flavors adhere beautifully to the protein while keeping it moist during cooking. ItâÂÂs an effortless blend that brings a burst of fresh, earthy, and slightly tangy notes to your meal. Perfect for weekend grilling, slow-roasted Sunday dinners, or quick weeknight sautés, this marinade requires minimal effort but delivers maximum flavor. Simply whisk, pour, and let time do the work before cooking to perfection.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 1
Calories: 109.3
Dietary: Gluten-free
Description
This vibrant Herb Wine Marinade is the secret weapon for transforming ordinary cuts of meat into restaurant-quality dishes. By combining crisp white wine with a trio of classic herbsâÂÂtarragon, rosemary, and thymeâÂÂyou create a deeply aromatic base that penetrates the fibers of chicken, pork, or beef. The addition of fresh garlic and vegetable oil ensures the flavors adhere beautifully to the protein while keeping it moist during cooking. ItâÂÂs an effortless blend that brings a burst of fresh, earthy, and slightly tangy notes to your meal. Perfect for weekend grilling, slow-roasted Sunday dinners, or quick weeknight sautés, this marinade requires minimal effort but delivers maximum flavor. Simply whisk, pour, and let time do the work before cooking to perfection.
Ingredients
  • 2/3 cup White wine
  • 1 teaspoon Dried tarragon leaves
  • 1/4 teaspoon Dried rosemary, crushed
  • 1/4 teaspoon Dried thyme leaves
  • 2 tablespoon Vegetable oil
  • 1 tablespoon Finely chopped fresh garlic
Directions
  1. 1
    Combine the white wine, vegetable oil, dried tarragon, crushed rosemary, dried thyme, and chopped garlic in a medium mixing bowl.
  2. 2
    Whisk the mixture vigorously until the oil and wine are well emulsified and the herbs are evenly distributed.
  3. 3
    Pour the marinade over 2 pounds of your chosen meat (chicken, pork, or beef) in a resealable plastic bag or shallow dish, ensuring all pieces are coated.
  4. 4
    Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor penetration.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 109.3kcal
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 2.8mg1%
Total Carbohydrate 3.4g2%
Dietary Fiber 0.5g2%
Sugars 0.3g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Remove the meat from the refrigerator 30 minutes before cooking to allow it to reach room temperature for even cooking.

Always discard the used marinade after contact with raw meat. Do not reuse it as a sauce unless you boil it vigorously for at least 5 minutes to kill bacteria.

This marinade works exceptionally well with tougher cuts of beef or lean poultry, helping to tenderize while adding moisture.

Keywords: herb, wine, marinade, tarragon, rosemary, thyme, garlic, chicken, pork, beef, white wine, vegetable oil, dried herbs, provençal, tenderizer, flavorful, easy, quick, grilling, roasting
Read it online: https://www.chefs-mate.com/recipe/herb-wine-marinade/