Basic Marinade

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

Ingredients

  • 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

Directions

  1. In a small bowl, combine all ingredients.

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