Recipe submitted by Gaile Certini of Visalia for the 1989 Visalia Farmers Market Harvest Cookbook.
2/3 cups sherry wine
2/3 cup soy sauce
1/4 cup honey
1 clove garlic, mashed
2 tablespoons grated onion
How to Make:
Measure all ingredients into pint jar. Cover tightly and shake until blended.
Let stand for several hours to mellow flavors. Makes about 1 and 1/2 cups. Refrigerate to keep.
Use to marinate and baste cuts of lamb, beef, pork, or chicken for barbecuing.