*  Exported from  MasterCook  *
 
                            White Wine Marinade
 
 Recipe By     : Rock McNelly
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Marinades
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4  Cups          Dry White Wine
      1/2  Cup           Lime Juice -- Freshly  Squeezed
    1 1/2  Teaspoons     Mustard Powder
    1      Medium        Red Onion -- Sliced 1/4 Thick
      1/2  Cup           Olive Oil
                         Salt And Pepper -- To Taste
 
 Combine all ingredients in a non reactive bowl.  Cover, and refrigerate over
 night to allow flavors to meld.  Then add meat to the bowl, covering all sides
 with the marinade, and then recover and allow to marinate for at least 3 to 4
 hours in the refrigerator.  Or, I prefer to add the meat and marinade to a zip
 lock bag and refrigerate.  This way seems to coat the meat better.
 
 This marinade can be used with fish, poultry, fowl, pork, or veal.  When
 marinating fish, chickens, or fowl, do not let it marinate more than the 3 to
 4 hours or else it will start to “cook” the meat.  The pork and veal can be
 left up to 24 hours in the marinade with no problems.
 
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