Sauces and Marinades

Sauces and Marinades

Chardonnay Sauce

recipe courtesy of Chef Frank Campo, Chef of Mart Anthony’s Restaurant, Chicago, Illinois

Makes 1 ½  cups of sauce

  • 3 cloves garlic, chopped                   
  • 1/2 cup chicken broth
  • 2 Tbsp olive oil                       
  • 1/2 cup parsley, chopped
  • 1 cup J. Lohr Estates Riverstone Chardonnay       
  • 1 Tbsp butter
  • salt and pepper to taste

Sauté garlic in extra virgin olive oil. Add J. Lohr Estates Chardonnay, butter, chicken broth, parsley, and a pinch of salt and pepper to taste.

Suggested use—over linguine with seafood, paired with a glass of J. Lohr Estates Riverstone Chardonnay!

J. Lohr Estates Los Osos Merlot Balsamic & Shallot Vinaigrette

Recipe courtesy of Chef Frank McMahon, Chef at Hank’s Seafood Restaurant, Charleston, South Carolina

  • 1 large onion, rough chopped           
  • 1 bunch thyme
  • 15 garlic cloves               
  • 1 oz. canola oil
  • 2 large tomatoes, chopped           
  • 2 qts J. Lohr Estates Los Osos Merlot
  • 1 qt balsamic vinegar               
  • 1 Tbsp chicken base
  • 1/2 qt finely chopped shallots           
  • 2 cups extra virgin olive oil   
  • salt and pepper to taste

Sauté onion, thyme and garlic in canola oil until onions are translucent. Add tomatoes, red wine, balsamic vinegar and chicken base. Simmer and reduce to 1 quart. Strain through a fine colander and cool to room temperature. Add shallots, season with salt and pepper to taste, and finally add the extra virgin olive oil.

Guajillo Blackberry Sauce

courtesy of Chef Andy Brooks, Chef at Brooks Restaurant, Ventura, California

  • 1/4 lb dried Guajillo peppers, soaked in warm water
  • 1 red onion, medium diced
  • 1/2 lb fresh tomato, chopped
  • 4 cloves garlic, sliced
  • 4 cups veal stock
  • 1 ½ cups J. Lohr Estates Los Osos Merlot
  • 1/4 cup black raspberry purée 1 tsp salt
  • 1 Tbsp butter

In saucepot, caramelize peppers, red onion, tomato, and garlic. Deglaze pan with J. Lohr Estates Los Osos Merlot. Add veal stock and blackberry purée, and reduce. Season with salt and pepper. Mount with butter and pass through a fine strainer.

Basic Barbecue Rub

Excerpted from How to Grill | April 2008
by Steven Raichlen
Servings: Makes about 1 cup


  • 1/4 cup firmly packed brown sugar
  • 1/4 cup sweet paprika
  • 3 tablespoons black pepper
  • 3 tablespoons coarse salt
  • 1 tablespoon hickory-smoked salt or more coarse salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoon celery seeds
  • 1 teaspoon cayenne pepper


Combine all the ingredients in a mixing bowl and stir to mix. (Actually, your hands work better for mixing than a spoon or whisk does. Use your fingers to break up any lump of brown sugar.) Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months.

The Only Marinade You'll Ever Need

viBarbecue! Bible Sauces, Rubs and Marinades | May 2000
by Steven Raichlen

Servings: Makes 1 cup.


  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon hot pepper flakes
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon coarse salt (kosher or sea), or to taste
  • 4 strips of lemon zest
  • 3 cloves garlic, crushed with the side of a cleaver or minced
  • 1/4 cup coarsely chopped fresh parsley
  • 1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four
  • 1/2 cup extra virgin olive oil


Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.

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