GARLIC-BASIL MARINADE

If you plan to grill over direct heat, choose the dried herb option; fresh herbs will burn.

2/3 cup dry white wine or white wine vinegar
1/3 cup olive oil or cooking oil
1 green onion, thinly sliced
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
1 teaspoon sugar
2 cloves garlic, minced

Stir together the wine or wine vinegar, oil, green onion, basil, sugar, and garlic in a small bowl. Pour over chicken or seafood in a plastic bag set in a bowl or shallow dish; close bag. Refrigerate for 4 to 6 hours, turning bag occasionally.

Makes about 1 cup.