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The Only Marinade You'll Ever Need

Makes 1 cup

 

If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean. I can't think of a single food that doesn't taste better bathed in it. You can use it as both a marinade and a basting sauce. If marinating poultry, meat, or seafood, simply set a portion aside for basting.

 

1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt (kosher or sea), or to taste
4 strips of lemon zest
3 gloves garlic, crushed with the side of a cleaver or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro,
   dill, oregano or a mix of all four
1/2 cup extra virgin olive oil

 

Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley, and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness; use it within 1 to 2 hours of making. Stir again before using.

Buy the Book!

 

Barbecue! Bible™
Sauces, Rubs, and Marinades,
Bastes, Butters & Glazes

By Steven Raichlen
Workman, 2000
Paper: $12.95 (ISBN: 0-7611-1979-5)
Hardcover: $22.95 (ISBN: 0-7611-2013-0)
Illustrations throughout; two color; 320 pages
Recipe reprinted by permission.

 

Barbecue! Bible™
Sauces, Rubs, and Marinades, Bastes, Butters & Glazes

Recipes

 

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This page created August 2000


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