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Red Wine Marinade and Herbed Oil
The Washington Post Wine Club Red Wine Marinade and Herbed Oil

Red Wine Marinade and Herbed Oil

By combining a little herbed oil with a bit of the marinade and applying the mixture to a steak after it has been grilled (see Grilled Marinated Steak), you will get fresh herb flavors and aromas, the fragile compounds that normally get lost with cooking.
Wine Pairing
Wine Pairing
For the Marinade:
1/2 cup red wine , preferably 1/4 cup red wine reduction and 1/4 cup red wine)
1 to 3 medium cloves garlic, minced
2 tablespoons finely chopped onion or shallot
2 teaspoons finely chopped flat-leaf parsley
1 to 2 teaspoons bruised or chopped thyme leaves
1 bay leaf, crushed
1 tablespoon low-sodium soy sauce
1 teaspoon coarsely ground black pepper
1 teaspoon sugar (optional)
1 tablespoon brandy (optional)
1 tablespoon Dijon-style mustard (optional)

For the Herbed Oil:
Handful various herbs, such as parsley, thyme and (a little) sage
1 medium clove garlic (optional)
1/4 cup olive or sunflower oil
2 to 3 tablespoons Red Wine Marinade (optional)
For the marinade: Combine the red wine, garlic to taste, onion or shallot, parsley, thyme, bay leaf, soy sauce and black pepper, and the sugar, brandy or mustard, if desired, in a large resealable plastic food storage bag. Taste and adjust seasoning. (If making the herbed oil, reserve 2 to 3 tablespoons of the marinade in a separate bowl before the marinade is used for the meat.)

For the herbed oil: Use a mortar and pestle to gently crush the herbs and garlic (if using) together. Add the oil and crush together for a few seconds to release flavor. Add the reserved red wine marinade, if using.

From Gastronomer columnist Andreas Viestad. Tested by Amy Orndorff.

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