| Level: | Easy |
| Total: | 34 min |
| Prep: | 10 min |
| Inactive: | 24 min |
| Yield: | 1 pint |
Ingredients
- 3/4 cup red wine
- 1/2 cup red or white wine vinegar
- 1/2 cup olive oil
- 1 cup minced chives or scallion tops
- 1 cup minced parsley
- 2 or 3 cloves garlic, minced
- 1 teaspoons salt
- 1 teaspoon freshly ground pepper
- 1 tablespoon soy sauce
Instructions
- This sauce is best if prepared the day before. In a large glass jar or bowl mix all ingredients, cover tightly and let stand overnight at room temperature. Use as a basting sauce for beef, pork, lamb, poultry, fish or game. This sauce also can be used as a marinade before barbecuing.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 298 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 326 mg |
| Serving Size | 1 of 4 servings |
| Calories | 298 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 326 mg |
Reviews
We tried this on pork chops as a marinade. A few hours in the sauce, pop them on the grill, and we had dinner in no time. We’ll try it with other meats soon. This one’s a keeper!