This is my go-to marinade for just about any protein. It’s low in acidity, so meat and fish can bathe in it for hours without becoming “cooked.”
Makes 2/3 cups / Total Time:
- Combine the parsley, thyme, and shallot in a small food processor and process until finely chopped.
- Add the mustard, lemon juice, and salt and process to blend.
- With the motor running, add the oil in a slow, steady stream and process until emulsified.
Any unused marinade can be refrigerated for up to 1 week or frozen for up to 3 months. If it separates when thawed, just shake it up. It doesn’t have to be emulsified to work.
Here are some alternatives to try. These are all based on the recipe above using 1 cup of olive oil. Feel free to use your own creativity; the possibilities are endless!
- Provencal: ½ cup basil, ¼ cup thyme, ¼ cup tarragon, ½ cup shallots, ¼ cup Dijon mustard, 1 teaspoon salt, 1 tablespoon red wine vinegar
- Italian: ½ cup parsley, ¼ cup rosemary, ½ cup garlic, ½ cup shallots, ¼ cup Dijon mustard, 1 teaspoon salt, 1 tablespoon lemon juice
- Autumn: ½ cup parsley, ¼ cup fresh sage leaves, ½ cup shallots, ¼ cup Dijon mustard, 1 teaspoon salt, 1 tablespoon red wine vinegar
- Asian: ½ cup cilantro, ¼ cup mint, ½ cup scallions, ¼ cup garlic, ¼ cup fresh ginger, ¼ cup soy sauce, ½ cup sesame oil