Red Wine Garlic Marinade

Author: Canadian Living

Marinades are usually acid-oil blends used not only to flavour but also to tenderize meats. Use overnight on marinating steaks to tenderize and on grilling steaks or chicken overnight. Or use for just a few minutes or up to 1 day to add flavour.

  • Portion size 75 servings
  • Credits : Canadian Living Magazine: June 2003


  • 3 tablespoons red wine
  • 3 tablespoons red wine vinegar
  • 3 tablespoons vegetable oil
  • 4 garlic cloves smashed
  • 1 tablespoon Dijon mustard
  • 2 bay leaves crumbled
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


In large bowl or shallow dish, whisk red wine, vegetable oil, garlic, Dijon mustard, bay leaves, salt and pepper. Add 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat or poultry; cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

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Red Wine Garlic Marinade