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Spanish Sherry Marinade

21st.Century.Chef's picture
Ingredients
  Dry spanish sherry 1⁄2 Cup (8 tbs)
  Olive oil 1⁄4 Cup (4 tbs) (Preferably Spanish)
  Onion 1 Small, minced
  Bay leaf 1
  Thyme 1⁄4 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Thyme 1 Dash (Additional Required)
Directions

Combine all ingredients except additional thyme in small bowl and pour over meat.
Marinate from 1 hour to overnight.
During last 5 minutes of cooking sprinkle additional thyme over coals.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish

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