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Recipe: Zinfandel Marinade and Sauce

Toppings - Rubs and Marinades
ZINFANDEL MARINADE AND SAUCE

1 bottle zinfandel wine
1/4 cup red wine vinegar
1/4 cup rice vinegar or distilled white vinegar
1/4 cup olive oil
2 tablespoons dark sesame oil
6 garlic cloves, sliced into ovals
3 teaspoons chopped fresh rosemary, or 1 teaspoon dried
Freshly ground pepper

Combine all of the ingredients in a bowl. Whisk to emulsify. Marinate lamb or beef for 2 hours to overnight before grilling.

To make the sauce:
Reserve 1/4 cup of the marinade to use as a baste on grilling meat. Pour the remaining marinade into a non-aluminum saucepan. Simmer gently and reduce by half, or until the sauce has thickened.

Serve over sliced grilled lamb or beef.

Makes about 4 cups
Source: Grill Book by Kelly McCune
MsgID: 171090
Shared by: Betsy at Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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