Italian Dressing Marinade

Yields about 2 cups, enough to marinate 2 lb. food

by Elizabeth Karmel
from Fine Cooking
Issue 118
Last Edit Date: 7/3/2012 2:49:07 PM

Bottled Italian dressing is a popular marinade, but this is so much fresher, and you can change the herbs to suit your taste. The small amount of mayonnaise helps emulsify the ingredients. Use for steak, pork, lamb, chicken, fish, scallops, shrimp, or vegetables.

more about:

2/3 cup red wine vinegar
1/3 cup dry white wine
1 tsp. mayonnaise
3 medium cloves garlic, chopped
2 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh oregano
2 tsp. chopped fresh sage
1 tsp. dried minced onion
1 tsp. dried minced garlic
1/2 tsp. crushed red pepper flakes
Fine sea salt
1 cup olive or canola oil

In a medium bowl, combine the vinegar and wine. Whisk in the mayonnaise until the color is milky white and there are no lumps. Whisk in the fresh garlic, parsley, oregano, sage, dried onion and garlic, red pepper flakes, and 1/2 tsp. salt. Slowly whisk in the oil until completely incorporated.

Make Ahead Tips

The marinade will keep, tightly covered, in the refrigerator for up to 2 days.

nutrition information (per serving):
Size : per 1 Tbs.; Calories (kcal): 70; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 1; Protein (g): 0; Monounsaturated Fat (g): 5; Carbohydrates (g): 1; Polyunsaturated Fat (g): 1; Sodium (mg): 40; Cholesterol (mg): 0; Fiber (g): 0;