This bright, zesty lemon herb marinade brings the flavors of the Mediterranean right to your kitchen. Fresh lemon juice, garlic, and shallot create a tangy base, while an abundance of fresh herbs adds layers of fragrance and flavor. It’s especially good for chicken, fish, or vegetables, but can also complement beef or lamb with a refreshing lift. Because of the citrus, the marinade works quickly—just enough time to infuse your ingredients without overpowering them. As a bonus, you can reserve some before marinating to use as a vibrant sauce or dipping oil at the table.
INGREDIENTS:
3 cloves garlic, peeled and de-germed
1 shallot, peeled and diced coarsely
2 lemons, juiced
1/8 teaspoon salt
Fresh ground pepper to taste
1/2 bunch flat leaf parsley, most of the stems discarded
2 tablespoons each fresh oregano, marjoram, mint and/or basil, leaves only
1 tablespoon fresh rosemary, leaves only
1/2 tablespoon fresh thyme, leaves only
1/4 cup olive oil
METHOD:
In a blender, combine the garlic, shallot, lemon juice, salt, and pepper. Purée until smooth.
Add the herbs and pulse briefly until just chopped—the leaves should still be visible rather than fully blended.
With the blender running, slowly drizzle in the olive oil until the mixture is emulsified. Avoid over-blending, as the heat from friction can dull the fresh herb flavor.
To use, immerse your protein or vegetables in the marinade:
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Fish: up to 1 hour (Note: Longer marinating will cause the lemon juice to “cook” the fish before grilling.)
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Chicken, vegetables, or beef: up to 1½ hours
Before marinating, set aside a small portion to use later as a sauce or dip. For serving, whisk in a little extra virgin olive oil to the reserved marinade and drizzle over your cooked dish.
SOURCE: Chef Andrew Cohen
