Comments: NOTE: To flavor and tenderize meats, cover and marinate in the refrigerator for at least 3 hours or overnight, then cook as desired. Unused marinades (those that haven't come in contact with any raw meat or meat juices) should last for several weeks in your refrigerator. Discard leftover marinades that have come in contact with raw meat or meat juices.

1	cup	Chablis wine
1/4	cup	lemon juice
3	tablespoons	minced garlic
1	tablespoon	ground cumin
1	tablespoon	light corn syrup
1	tablespoon	salt
2	teaspoons	black pepper

• In a medium bowl, combine all the ingredients; mix well.

  Yields: about 1 1/3 cups