Basic Marinade

Name: Basic Marinade
Yield: makes about 1/2 cup
Ingredients: 1/3 cup extra-virgin olive oil; 2 sprigs fresh rosemary, crushed; 3 sprigs fresh thyme; 3 large cloves garlic, peeled and smashed; Juice of 1 lemon; Pinch of freshly ground black pepper

January 26, 2012

See page 625 for recommended marinating times. If you marinate meat overnight in this marinade, omit the lemon juice and add it 2 hours before cooking.

Recipe information

Yield
makes about 1/2 cup

Ingredients

1/3 cup extra-virgin olive oil

2 sprigs fresh rosemary, crushed

3 sprigs fresh thyme

3 large cloves garlic, peeled and smashed

Juice of 1 lemon

Pinch of freshly ground black pepper

Preparation

Combine the oil, rosemary, thyme, garlic, lemon juice, and pepper; stir to combine. Unused marinade can be refrigerated in an airtight container up to 1 week. Discard marinade after using.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsMarinade Rosemary Herbs & Spices Thyme Dairy Free Gluten Free Nut Free Raw Vegan Vegetarian Make Ahead No-Cook Cookbooks

Recipe notes

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