If you marinate meat overnight, omit lemon juice and add it two hours before cooking.
- Yield: Makes about 1/2 cup
Source: Martha Stewart Living, June 2001
- 1/3 cup extra-virgin olive oil
- 2 sprigs fresh rosemary, crushed
- 2 sprigs fresh thyme
- 3 large cloves garlic, smashed
- Juice of 1 lemon
- 1/2 teaspoon coarse salt
- 1 pinch of freshly ground pepper
In a small bowl, combine all ingredients.