1 tablespoon cornstarch
2 teaspoons green peppercorns in brine
1 ½ teaspoons dried tarragon (or 1 tablespoon chopped fresh)
1 teaspoon grated lemon rind
½ teaspoon sugar
¾ cup dry white wine
Place cornstarch in a bowl or plastic bag. Drain peppercorns, then crush. Add peppercorns, tarragon, lemon rind and sugar to the cornstarch then gradually add wine mixing until smooth. Add the food to be marinated and turn to coat. Cover or seal and marinate at room temperature for 1 hour or overnight in the refrigerator. Remove from marinade to grill.
Makes enough marinade for 13oz. of meat.
David B. February 11th, 2010
Posted In: Marinades
4.7