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Spanish Sherry Marinade

  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 616 Calories from Fat 480

% Daily Value*

Total Fat 54 g83.5%

Saturated Fat 7.5 g37.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 798.2 mg33.3%

Total Carbohydrates 26 g8.5%

Dietary Fiber 2.7 g11%

Sugars 5.2 g

Protein 2 g3.2%

Vitamin A 2.8% Vitamin C 20.3%

Calcium 4.6% Iron 8%

*Based on a 2000 Calorie diet

Spanish Sherry Marinade Recipe