Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  cups          dry white wine
     1/2  cup           lime juice -- freshly squeezed
   1 1/2  teaspoons     mustard powder
   1      medium        red onion -- sliced 1/4" thick
     1/2  cup           olive oil
                        salt and pepper -- to taste

Preparation:

Combine all ingredients in a non reactive bowl. Cover, and refrigerate over night to allow flavors to meld. Then add meat to the bowl, covering all sides with the marinade, and then recover and allow to marinate for at least 3 to 4 hours in the refrigerator. Or, I prefer to add the meat and marinade to a zip lock bag and refrigerate. This way seems to coat the meat better. This marinade can be used with fish, poultry, fowl, pork, or veal. When marinating fish, chickens, or fowl, do not let it marinate more than the 3 to 4 hours or else it will start to "cook" the meat. The pork and veal can be left up to 24 hours in the marinade with no problems.