Ginger Garlic Marinade
- 1 cup red wine (Burgundy preferred)
- ½ cup oil
- 2 thumbs ginger, cut into ½″ pieces
- 6 cloves of garlic, peeled
- 4 long peppercorns
- Put all ingredients except the long peppercorns into blender (or Magic Bullet) and liquefy.
- Strain to remove the ginger fibers and return to the blender.
- Add the long peppercorns and process until the peppercorns are finely chopped.
Makes: enough to marinate 1 large chicken.