Ingredients
1/3
cup vegetable oil
2/3
teaspoon grated lemon peel
2
tablespoons lemon juice
1
tablespoon dry vermouth, dry white wine or beef broth
1
teaspoon chopped fresh or 1/4 teaspoon crumbled dried sage leaves
1
teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
1/2
teaspoon salt
1/4
teaspoon coarsely ground pepper
Preparation
In shallow glass or plastic dish or resealable plastic food-storage bag, mix all ingredients.
Add up to 2 pounds boneless beef, pork, chicken or turkey, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 4 hours but no longer than 24 hours.
Remove meat from marinade; reserve marinade. Cook meat as desired, brushing occasionally with marinade.
Remaining marinade must be boiled to be served as a sauce (if not boiled, discard marinade). In 1-quart saucepan, heat marinade to boiling, stirring constantly; boil and stir 1 minute.
