1/2 cup dry white wine
3 tablespoons olive oil or vegetable oil
2 tablespoons snipped fresh parsley
1 tablespoon white wine Worcestershire sauce
1 tablespoon snipped fresh sage, basil, or marjoram, or 1 teaspoon dried sage, basil, or marjoram, crushed
1/8 teaspoon pepper
Stir together the wine; oil; parsley; Worcestershire sauce; sage, basil, or marjoram; and pepper in a small bowl. To use, pour over seafood or chicken in a plastic bag set in a bowl or shallow dish; close bag. Refrigerate 2 to 4 hours.
Makes about 1 cup (enough for 2 to 3 pounds fish or chicken).