Categories: Marinades, Meats 
      Yield: 2 cups 
  
      1 c  Burgundy 
    1/2 c  Olive Oil 
      2    Parsley Stalks 
      2    Tarragon sprigs 
      2    Thyme sprigs 
      1    Bay leaf 
  
  Combine all the ingredients in a small container with lid. Cover and shake 
  to mix well. One-eights teaspoon dried tarragon leaves and thyme leaves may 
  be substituted for the fresh tarragon and thyme.