New This Month

Mojo Marinade


Use this for our Sour-Orange and Grilled Jumbo-Shrimp Caesar Salad.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, January 2009


  • 2 teaspoons finely grated sour-orange zest, such as Seville
  • 2/3 cup freshly squeezed sour-orange juice, such as Seville (from about 3 oranges)
  • 1/4 cup Sour-Orange and Garlic Oil
  • 2 tablespoons chopped fresh oregano
  • 1 garlic clove, minced (preferably cooked clove from Sour-Orange and Garlic Oil)
  • 2 teaspoons sugar
  • 1 teaspoon coarse salt
  • Freshly ground pepper


  1. Whisk all the ingredients in a bowl. Cover, and refrigerate for up to 1 day.

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