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Herb and Garlic Marinade

Note: This basic marinade, also good with chicken, imparts a bright flavor and keeps meats moist. It's perfect for grilling and also enhances the flavors of fresh vegetables, tofu, and soft cheeses. The marinade doesn't work well as a sauce, so discard it before cooking.

  • Yield: Makes 3/4 cup
Herb and Garlic Marinade

Source: Martha Stewart Living, July 2003


  • 2 to 3 tablespoons rice vinegar
  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup mixed fresh herbs, such as oregano, thyme, savory, sage, parsley, and rosemary, coarsely chopped
  • 1 teaspoon coarsely chopped garlic
  • Zest of 1 lemon (1 tablespoon)
  • Coarse salt and freshly ground black pepper
  • Lemon wedges, for garnish


  1. Whisk together ingredients in a nonreactive dish.

Reviews (1)

  • bug32 10 Aug, 2009

    How can 3 TBL of vinegar and 1 tsp of olive oil add up to 3/4 cup of marinade. Mixing in the herbs would just make the herbs wet, what's left to do the marinating?

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